On Wednesday, November 23, 2016 at 7:09:24 AM UTC-10, Janet wrote:
> In article >, says...
> >
> > 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.
>
> ???? You can hardly call meat cooked in a sousvide "roast".
>
> Janet UK

Duly noted. From now on, any rib roast cooked sous vide will be called "Prime Rib ala Sous Vide" No doubt others will protest that name too but they can all just go to hell. Besides, it's a real classy sounding name.