Prime Rib Finished on the Grill | Sous-Vide Magazine
Master this cut—tasty like ribeye and tender like filet mignon—using sous vide and finishing on the grill.
Ingredients
- 8 lbs bone-in prime rib
- 2 sprigs rosemary
- 2 sprigs thyme
- 3 Tbsp olive oil
- 3 heads garlic, split and peeled
- 3 Tbsp shallots, minced
- 2 C white wine
- 2 Tbsp butter
- ½ Tbsp fleur de sel
- ¾ Tbsp cracked black pepper
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