Sous vide is a modern technique for slowly cooking vacuum-sealed food. One of the benefits of cooking a rib roast sous vide is achieving precision medium rare doneness. By finishing the roast in an oven, you’ll also get a perfect crust! Note: You will need an immersion circulator for this technique. A vacuum sealer is ideal, but you could just use a 2 gallon, heavy-duty, zip-top bag for the roast. Be sure to get as much air out as you can and keep it submerged.
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