Prime Rib Varying Doneness

Guest preference range from medium rare to medium well. How do you achieve that with sous vide? Serve medium rare first and then finish the rest in the oven? Or just have to setup multiple sous vide cooks with smaller roasts cooking simultaneously…

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One of the things with sous vide cooking is no more degrees of done-ness. The done-ness of your meat is a result of the cooking temperature.

Probably one of the best solutions to people desiring different done-ness from a roast was proposed by @chatnoir in another topic. Here’s a link to his response.

https://community.anovaculinary.com/t/7-lb-tied-and-trimmed-tenderloin-question/11389/2?u=ember

You can read the whole topic, there’s a lot of good information in it.

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thank you very much. definitely good info.