I'm loving my new APC! I'm about to take on a big cook. I have a 2kg rib of beef with bones in that I want to sous vide.
My issue is that it is sealed but not vacuumed as the vacuum had loosened by people having a feel in the shop. It's from a farm shop, so it's beautiful quality. I cannot for the life of me find a zip lock bag big enough and I have to cook this tomorrow so time is tight.
Can I still sous vide this? Does it need to be vacuumed and is there any trick I can use to achieve what I want to? Or, do I need to concede and BBQ this over low indirect heat. I dont want to mess up this cook as it's both an expensive cut of meat and it's for an early Christmas meal with the family.
Any help or tips are gratefully received.