The prime rib was roasted at 200° F to 123° internal temperature and then reverse seared.
The pommes puree had some of the butter replaced with rendered bacon fat. Then fresh mini mozzarella balls and chives were added.
The carrots are pretty much as described.
My boys declared the potatoes to be the hit of the night, which I get. Dang are they rich!
I just started a diet and this is challenging my sanity.
Grandma, is that you?
Excuse me while I mop up my drool.
Never been a prime rib fan myself, but I gotta say those are some good looking carrots. Potatoes look top notch too.
this sounds nice but isn’t foodporn supposed to look good too?
I look forward to the meals that you will post here! Your plating game must be on point.
It’s hard (not possible?) to make prime rib look beautiful, just on an esthetic level. You did great!
At least it’s not a pizza for once.
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I need to try this. What was your sous vide temperature?
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Speaking my language. Sous vide is rad. Will def have to try this.
Thank you! I’ll try that the next time it’s on sale.
That looks fantastic!
Oh man, I bet that tastes like christmas!
Mmm… dessert carrots… My mom used to do baby carrots cooked in butter and (frozen) orange juice concentrate. It was my favorite, but I have since developed a citrus allergy, so I haven’t had sweetened carrots in a long time. I might try this!
