Prime Rib Varying Doneness

[Ember]

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.

7 lb tied and trimmed tenderloin question.

Whybuy, is it too late to change your menu to hamburgers? Yes? OK then, here’s what i have done when i find i’m not in a position to tell my guests that i only know three ways to cook beef tenderloin; rare, medium-rare, or badly. Then i end saying, - “And i don’t do badly.” I wouldn’t fuss too much on that expensive piece of meat for the 3 medium-wells. Cook the whole piece as you normally would to medium-rare. Depending on its grade, aging, and degree of marbling, about 2 1/2 hours will do.…

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