"dsi1" wrote in message
...

On Tuesday, November 22, 2016 at 12:19:54 PM UTC-10, Dave Smith wrote:
> On 2016-11-22 4:14 PM, dsi1 wrote:
> > On 11/22/2016 10:18 AM, xmdp wrote:
> >> I'm looking for something a little different this year. Typically
> >> I'll dredge the roast in seasoned flour and throw it in a very hot
> >> (450F) oven for 15 minutes then lower it to 325F until medium rare.
> >>
> >> Any recommendations?
> >>
> >
> > I like your idea of dredging the roast in flour and browning the
> > surface. Sous vide seems perfect for a rib roast. Alternatively, you
> > could do this simple method.
> >
> > http://www.seriouseats.com/2014/12/f...prime-rib.html
>
> It is not a surprise that even your linked article says sous vide is not
> a good way to cook a prime rib.

Don't believe everything you read on the internet. The article was cited for
the cooking technique i.e., roasting in a cool oven. I think this method is
one that will become more popular in the future. The idea is pretty much the
same as sous vide and is probably more practical in most situations. Like
sous vide, the important part is how you finish the surface of the meat.
There's all kinds of ways to do this but they all involve high heat.

================

I totally agree! I have been experimenting with a turkey breast this week.
I didn't brown it pre sous vide this time so I will test it out in a few
days.

OR we might just be called 'assholes' for daring to be 'different' ... as
they see it LOL

I expect you are devastated just as I am .............. NOT ))

--
http://www.helpforheroes.org.uk