Slow cooked prime rib roast (via SV 52C for 10 hours), finished as steaks (similar to ISOP with vanilla coffee veal jus. Served with mushrooms cooked in a truffle cheese infused butter and smoked BBQ sauce.
Side was a simple iceberg salad with bacon and tomatoes with a dill and kefir buttermilk ranch dressing and (in the glass) slow roasted purple carrot served in a
caramelized fennel foam (this was the hit of the meal)
.
