On 11/23/2016 10:31 AM, dsi1 wrote:

>>> 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.
>

It pairs nicely with Au Jus, doesn't it?