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I couldn't disagree more. Prime rib at 127 for 6 to 10 hrs depending on size. Pull and let rest for 30 mins into the oven at500 for 6 to 10 mins to sear and crust.
Keep in mind that you will want to rerub prior to the oven and cut on a board with a deep groove around or put towels around it because it will be the juiciest rib you've seen.
Leftovers back into the sous vide at 130 the next day are just as good as the original. Save your juice for your au jus.
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