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sous vide prime rib

steve_altmayer_54904

the recent SV prime rib recipe combines the tradional oven roast with SV. The question is, if you want to do the herb crust, I'm assuming you don't pre sear the roast. Any experience with this. I don't want to overcook the outer meat

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Comments

Casey_212195

By "pre sear" do you mean "sear?" :-) Crusted roasts are usually baked (oven or grill). If you want to SV it, I'd advise that you SV it, then crust it and sear. May need to reapply some crust after the searing.

pd3ski_278514

Here... https://www.chefsteps.com/forum/posts/dry-rub-on-tenderloin-advice

With beef I sear before and after.

Brandon_Byrd_40557

The recipe calls for pre-searing. A pre-sear doesn't make the oven cook the roast any faster in the finishing step... it's not like the surface is going to be hotter somehow after your meat has been sitting in a water bath for twelve hours.

fisher23

Grant walks you through every step in a video, the drying in the refrigerator, the pre-sear, the cook, adding the herb crust and making a sauce. Here is the link