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!
I need to try this. What was your sous vide temperature?
worked like a charm. well seasoned 3lbs roast. vacuum sealed. 135 for 24 hrs.
Thank you! I’ll try that the next time it’s on sale.
Speaking my language. Sous vide is rad. Will def have to try this.