Prime Rib Sous Vide

• 8 lbs standing rib roast, bones separated
• 1/4 cup McCormick's Montreal Brand steak seasoning
• 1/4 cup garlic powder
• 1/4 cup kosher salt
• kitchen twine
• 2 tablespoons oil rendered from salt pork or 2 tablespoons other oil

1. Bind rib roast with twine.
2. Doing one side at a time, coat each side with steak seasoning, then garlic powder, then salt.
3. Vacuum seal the roast.
4. Cook in 133 F water bath for 24-36 hours.
5. For the bones, repeat steps 2 and 3 and freeze for another time or cook right away at 133 F for 72 hours.
6. About an hour before you remove the roast from the bag, heat up a cast iron skillet in the oven at 400u0b0F.
7. Remove roast from bath and bag. Reserve the liquid to use as an au jus later.
8. Pat the roast dry.
9. Move the cast iron skillet to the stove using mits, and turn the heat to medium high.
10. Add the oil to the skillet.
11. Sear each side of the roast for 2-3 minutes.
12. Slice and serve with horseradish sauce, http://www.food.com/recipe/sour-cream-and-horseradish-sauce-156847.
13. There is no need to let the roast rest. Enjoy! Reheat slices in zipper bags using the sous vide method too. This will avoid over cooking the meat when reheating.

garlic powder, kosher salt, kitchen twine, oil rendered from salt

Taken from www.food.com/recipe/prime-rib-sous-vide-525257 (may not work)