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Prime rib, pommes puree inspired by American loaded potatoes, and maple butter carrots with cinnamon and nutmeg (lemmy.world)

submitted 7 months ago* (last edited 7 months ago) by [email protected] to c/[email protected]

24 comments fedilink hide all child comments

The prime rib was roasted at 200° F to 123° internal temperature and then reverse seared.

The pommes puree had some of the butter replaced with rendered bacon fat. Then fresh mini mozzarella balls and chives were added.

The carrots are pretty much as described.

My boys declared the potatoes to be the hit of the night, which I get. Dang are they rich!

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[–] [email protected] 5 points 7 months ago (1 children)

Big fan. By the by, I recently learned how to make chuck roast, yes, chuck roast, have the consistency and taste of Prime Rib through a 24 hour sous vide, then one minute each side pan sear. Knocked my socks off.

[–] [email protected] 5 points 7 months ago (1 children)

I need to try this. What was your sous vide temperature?

[–] [email protected] 4 points 7 months ago* (last edited 7 months ago) (2 children)

worked like a charm. well seasoned 3lbs roast. vacuum sealed. 135 for 24 hrs.

[–] [email protected] 2 points 7 months ago

Thank you! I'll try that the next time it's on sale.

[–] [email protected] 2 points 7 months ago

Speaking my language. Sous vide is rad. Will def have to try this.