Christmas dinner is coming together. I cooked a 5-lb rib roast sous vide, 30 hours at 132 and then 18 at 134.
Pulled a gray chunk of meat out of 11 fluid ounces of a dark red-brown liquid.
I turned that liquid into gravy (roux of flour and butter), which will go on the meat and on the mashies.
I seared the meat in a 500-degree oven on a rack. For an oven roast, a 5- to 10-minute hot seat us called for. I gave it a full 20 since I started with a lukewarm piece.
The wine is a ‘90 Hermitage (though Chapoutier has chosen an archaic spelling for this flagship cuvée), one of my cellar monsters.
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