1.3kg of holy prime rib

nadavaaa

Not my first attempt on a sous-vide prime rib, but definitely the best one so far.

That was a huge prime rib steak cooked at 58°c for a long time, and then nicely seared with butter and thyme. I love it how flavors really get into the meat. Amazing.

fisher23

But don't tell her that. It does look great!