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[BigDave83]

I would eat that and ask for more, Please.

[pmillen]

That's a first-class meal.

[cookingjnj]

Have to agree with BigDave and pmillen,  Bent, that looks like good eating to me.

[yorkdude]

Very nice, that looks excellent.

[Kristin Meredith]

Beef was excellent, but the pate was sweet because he used a sweet cream sherry to make the sherry vinegar and it was just too sweet.  But enough great meat that it did not matter!

[Bar-B-Lew]

Nice looking cook.

[Bentley]

Thank you all for the comments.  What I did learn is the sous vide enhances the tenderness of even a Rib Roast and since I think it makes it as tender as the Tenderloin, with more flavor, next time I will really peel the roast and use what I would call the eye of the Rib Roast.  The rest will be ground for some wonderful cheeseburgers.  Will be a little larger in diameter then a tenderloin, but will be much more manageable.  Also either replace pate with prosciutto or no cream sherry vinegar in pate.

[Bentley]

Yes.

[hughver]

FWIW, I'd SV a lot longer for a beef chuck cross rib roast, significantly more connective tissues than rib. At 140°, I'd SV for at least 24 hours, at 132°, I do mine for 48 hours.