8 lbs bone-in prime rib
2 sprigs rosemary
2 sprigs thyme
3 Tbsp olive oil
3 heads garlic, split and peeled
3 Tbsp shallots, minced
2 C white wine
2 Tbsp butter
½ Tbsp fleur de sel
¾ Tbsp cracked black pepper
Prepping time: 30 minutes / Cooking time: 30 minutes (excludes sous vide cooking time)
Rest meat five to 10 minutes before serving. Season to taste.
Seared to perfection and then finished slowly, this sous vide lamb shank will become a go-to for future get-togethers.
Juicy, flavorful, and perfectly done: Follow this sous vide flank steak recipe for red-meat nirvana.
Ground coffee lends richness and flavor to steak during the sous vide process.
Ask Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!