« Reply #-1 on: September 10, 2014, 01:43:14 AM »
Standing rib roast ready to be vacuum sealed for a ride in the hot tub.
![](http://i1142.photobucket.com/albums/n615/ramelancon/2588e551c668c467e810cac34f06e45d.jpg)
After 8 hours @ 120F in the sous vide it's ready to be seared. Seasoned with course salt and fresh ground pepper.
![](http://i1142.photobucket.com/albums/n615/ramelancon/40d47e167f307fb070c776df96369353.jpg)
After a 1 hour ride in the BEESR on HI (15).
![](http://i1142.photobucket.com/albums/n615/ramelancon/ea2cc0465d2e76afbd70f08c71c8d1d9.jpg)
A perfect rare all the way through and it cut like butter, just as tender as any prime rib I have eaten.
![](http://i1142.photobucket.com/albums/n615/ramelancon/a9657b906553f89255d0f0d941ba3996.jpg)
![](https://www.letstalkbbq.com/Themes/actualism_ltbbq/images/ip.gif)
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)