Christmas Prime Rib

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This year I did the prime rib Sous Vide using my home-made immersion circulator. After trimming much of the fat, I slathered the meat in olive oil, and seasoned heavily. Then I browned all surfaces in the cast iron skillet.

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I slipped the meat into the plastic bag, and added crushed garlic cloves and fresh thyme sprigs. Then I sealed it up tightly.

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Six hours at 57 degrees celsius, and the meat was a perfect medium rare.