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SV'nSear Rib Roast
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<blockquote data-quote="MossyMO" data-source="post: 78589" data-attributes="member: 347"><p>Sous Vide a small rib roast (4.25 lbs.) for 7 1/2 hours at 130º. First pic is of the SV'd roast vacuum sealed and the second pic is just out of the vacuum seal.</p><p></p><p><a href="https://imageshack.com/i/plvYCKAmj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/921/vYCKAm.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p> </p><p> </p><p> [FONT=&quot]<a href="https://imageshack.com/i/pnDJAjpwj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/923/DJAjpw.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p></p><p>Seasoned the roast with Tatonka Dust.</p><p></p><p><a href="https://imageshack.com/i/pmQ1hYTCj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/922/Q1hYTC.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p></p><p>Set the roast directly over the Vortex for a fast sear on all sides while we had twice baked potatoes and shrimp in cast iron cooking indirect around the Vortex.</p><p></p><p><a href="https://imageshack.com/i/pogXtW2Qj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/924/gXtW2Q.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p></p><p>Here is the roast after the sear.</p><p></p><p><a href="https://imageshack.com/i/poAhNk11j" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/924/AhNk11.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p></p><p>Then while the roast was resting made some garlic toast directly over the Vortex in a cast iron pan.</p><p></p><p><a href="https://imageshack.com/i/pnD7lfChj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/923/D7lfCh.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p>-----</p><p></p><p>The entire roast was evenly cooked to our preference... made for a heck of a excellent meal not to mention it should serve a few more meals of leftovers of prime rib on toast sandwiches!</p><p></p><p><a href="https://imageshack.com/i/pmRS19sij" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/922/RS19si.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>Thanks for looking![/FONT]</p></blockquote><p></p>
[QUOTE="MossyMO, post: 78589, member: 347"] Sous Vide a small rib roast (4.25 lbs.) for 7 1/2 hours at 130º. First pic is of the SV'd roast vacuum sealed and the second pic is just out of the vacuum seal. [URL=https://imageshack.com/i/plvYCKAmj][IMG]http://imagizer.imageshack.us/v2/640x480q90/921/vYCKAm.jpg[/IMG][/URL] ----- [FONT="][URL=https://imageshack.com/i/pnDJAjpwj][IMG]http://imagizer.imageshack.us/v2/640x480q90/923/DJAjpw.jpg[/IMG][/URL] ----- Seasoned the roast with Tatonka Dust. [URL=https://imageshack.com/i/pmQ1hYTCj][IMG]http://imagizer.imageshack.us/v2/640x480q90/922/Q1hYTC.jpg[/IMG][/URL] ----- Set the roast directly over the Vortex for a fast sear on all sides while we had twice baked potatoes and shrimp in cast iron cooking indirect around the Vortex. [URL=https://imageshack.com/i/pogXtW2Qj][IMG]http://imagizer.imageshack.us/v2/640x480q90/924/gXtW2Q.jpg[/IMG][/URL] ----- Here is the roast after the sear. [URL=https://imageshack.com/i/poAhNk11j][IMG]http://imagizer.imageshack.us/v2/640x480q90/924/AhNk11.jpg[/IMG][/URL] ----- Then while the roast was resting made some garlic toast directly over the Vortex in a cast iron pan. [URL=https://imageshack.com/i/pnD7lfChj][IMG]http://imagizer.imageshack.us/v2/640x480q90/923/D7lfCh.jpg[/IMG][/URL] ----- The entire roast was evenly cooked to our preference... made for a heck of a excellent meal not to mention it should serve a few more meals of leftovers of prime rib on toast sandwiches! [URL=https://imageshack.com/i/pmRS19sij][IMG]http://imagizer.imageshack.us/v2/640x480q90/922/RS19si.jpg[/IMG][/URL] Thanks for looking![/FONT] [/QUOTE]
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