I just realized that with all the visiting of families that suddenly lined up for Easter, I won't be home to cook my prime rib low and slow then enjoy its perfection for dinner on Sunday.
Is it possible to roast it Saturday then reheat sous vide on Sunday? I've read different ways of doing this but with no detailed steps or how-to. Someone also mentioned in an article somewhere to throw the roast immediately into an ice bath once it's reached 120 after the initial roast. I know some of you brilliant cooks have done this--please advise me.
And please no comments like, "Piss on the families--have your prime rib!" I've already thought of this...