Go to the Recipe: Win The Holidays With Herb-Crusted Sous Vide Prime Rib (Rib Roast)
Love my Joule but am also a huge fan of the reverse sear for the X-Mas roast - especially for the benefit of having enough fat drippings to make Yorkshire pudding. Interested in thoughts comparing those two "slow" approaches and if going the sous vide route, how to solve the pudding dilemma.
In similar situations I've used butter as an acceptable substitute for the beef drippings: same amount. Years ago I stumbled on this recipe: http://www.foodnetwork.com/recipes/yorkshire-pudding-recipe0.html and thought that it's worth a try. The Yorkies are wonderful either way.
Thank you Chef Steps for the perfect NYE prime rib! I don’t eat meat so my Joule + Chef Step recipes have been a game changer allowing me to cook perfect meat mains for celebrations like New Years Eve. I leveled up by frenching this prime rib!
Would the ribs be easier to French once they're removed from the roast? Or does having something to hold onto help?
