A story of 12 lb prime prime rib, 2 5 lb prime prime ribs. The 12 lber and one 12 lber have their ribs removed. These are salted and dry brined 24 hours and sous vided 24 hours at 150. Next a generous coating of Big Bad Beef rub and they are on at 220 for 6 hours. Probably way too long as they are already tender so we may have to eat them before hand....
The smaller roast with the bones is cut into cowboy steaks. The other small roast without bones cut into ribeyes. Fat trimmed from the original 12 lb roast, salted and tied and into sous vide at 129F for 7 hours. Will then remove, pat dry and cover with Mrs's O'leary's before a 500F blast in the oven. Maybe not the live fire approach but that's today's plan. More pics to come.
The smaller roast with the bones is cut into cowboy steaks. The other small roast without bones cut into ribeyes. Fat trimmed from the original 12 lb roast, salted and tied and into sous vide at 129F for 7 hours. Will then remove, pat dry and cover with Mrs's O'leary's before a 500F blast in the oven. Maybe not the live fire approach but that's today's plan. More pics to come.
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