Sous Vide a small rib roast (4.25 lbs.) for 7 1/2 hours at 130º. First pic is of the SV'd roast vacuum sealed and the second pic is just out of the vacuum seal. ----- ----- Seasoned the roast with Tatonka Dust. ----- Set the roast directly over the Vortex for a fast sear on all sides while we had twice baked potatoes and shrimp in cast iron cooking indirect around the Vortex. ----- Here is the roast after the sear. ----- Then while the roast was resting made some garlic toast directly over the Vortex in a cast iron pan. ----- The entire roast was evenly cooked to our preference... made for a heck of a excellent meal not to mention it should serve a few more meals of leftovers of prime rib on toast sandwiches! Thanks for looking!