Sous Vide Prime Rib Using Anova + SousVide Dash

I used the new Anova Immersion Circulator.  Using the Anova, the temperature of the water bath was rock steady constantly within .1 or .2 (one or two tenths) of a degree of the 131 degree temperature I set. Since the Anova only shows temperature in one degree increments,   I confirmed its accuracy using  the ThermoWorks MTC Thermocouple thermometer fitted with the ThermoWorks K-type penetration mini needle probe. You can see the yellow cable and probe on the left corner of the water bath container I used. (Cambro 4.75 gallon Camwear Box).

I use the SousVide Dash App to help me calculate the correct time to cook foods. It also plots graphs to show you the relationships between time, temperature and pathogen reduction in your food.

In a little over 7 hours this prime rib roast (small-side,  first 3 ribs) was perfectly cooked rare (about 130 degrees)

Searing it in a roaring HOT cast iron pan made the crust crispy and flavorful.

After searing it for 2 minutes per side (6 sides) the core temperature was a juicy amazingly tender 129.9 degrees,

I like the end cut! But when cooked Sous Vide, it is cooked perfectly and is as red and juicy as the center cut above.

Shrimp In a Delicate Meyer Lemon Butter Sauce

Saute large shrimp in some butter basting with the butter as they cook. When lightly browned on both sides, squeeze about 1/2 Meyer lemon add bit more butter, swirl the pan and cover until the sauce thickens. 

Half Sour Pickles 1 + 2

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