Update on the rib roast, which I made on Sunday. Sous vide for 7 hours at 133 F. Most of it came out a perfect medium rare, although a portion was rare. Probably would go an extra hour next time. Even though I trimmed the exterior fat, the marbled fat didn't break down as much as it usually does in the sous vide, which was a little disappointing. I need to work on it obviously.
Based on a couple articles I read warning against putting garlic cloves in the sous vide, I wimped out on that. Instead, a full rub of the Momofuku savory salt (salt, spices, onion, yeast extract, garlic, pepper, tamari, kelp, mushroom, seaweed). This was delicious. Quick sear on a very hot grill afterward. Pan sauce with the drippings in the sous vide bag (quick roux, garlic, salt and pepper, a little red wine).
Tonight - leftover beef rib roast (saved the rare pieces!), with onions and peppers for fajitas. Should be able to re-warm the beef to a medium temp if I do it right.