Recipe of Perfect Cote de boeuf (Prime Rib) Sous vide

Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Cote de boeuf (Prime Rib) Sous vide. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cote de boeuf (Prime Rib) Sous vide, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cote de boeuf (Prime Rib) Sous vide delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cote de boeuf (Prime Rib) Sous vide is 3 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cote de boeuf (Prime Rib) Sous vide estimated approx 57°C 2h30 mins.

To get started with this recipe, we have to first prepare a few ingredients. You can have Cote de boeuf (Prime Rib) Sous vide using 5 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Cote de boeuf (Prime Rib) Sous vide:

1. 1 cote de boeuf
2. Thym
3. Romarin
4. Sel
5. Poivre

Steps to make to make Cote de boeuf (Prime Rib) Sous vide

1. Mettre a chauffer l'eau a 57 degres
2. Sortir la viande du frigo 30 min avant
3. Secher la viande avec un sopalin
4. Saisir une premiere fois la viande : Soit simplement au chalumeau / Soit dans une poele avec du beurre, du thym et du romarin Jusqu'a obtention d'une couleur brune
5. Mettre la viande dans le sous vide, avec du sel, du poivre, du romarin et du thyme.
6. Quand l'eau est a temperature, immerger le sachet et laisser cuire environ 2h30
7. Une fois la cuisson sous vide terminee, sortir la viande du sachet, la secher, puis la laisser reposer a temperature ambiante 10 minutes.
8. Saisir a nouveau la viande, sur un grill / barbecue / plancha ou dans une poele avec un peu de matiere grasse. Puis servir directement dans des assiettes chaudes.

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So that is going to wrap it up for this special food Recipe of Favorite Cote de boeuf (Prime Rib) Sous vide. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!