# Bottom round or prime rib? Hard to tell.

**URL:** <https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050>\
**Category:** Anova Precision® Cooker\
**Tags:** beef\
**Created:** [May 18, 2017, 11:20am UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050 "2017-05-18T11:20:01Z")\
**Posts on this page:** 1\
**Showing post:** 5

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**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\
**Post date:** [June 20, 2017, 12:36am UTC](https://community.anovaculinary.com/t/bottom-round-or-prime-rib-hard-to-tell/7050/5 "2017-06-20T00:36:04Z")

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Yep, they turned out way better than mine (but your roast did as well) 🙂  
I tried 131F for 48 hours, then chilled for 30 mins in an ice bath, then a quick sear in a blistering hot cast iron pan (with avocado oil).  
Very tender and tasty (coated with garlic & onion powders, black pepper and kosher salt pre-cook).  
Next time I think I’ll try to recreate your results and dial it back a day. 🙂

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/f986507d210cd7f99921d5a40c960a6000cc2073.jpg)

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