I'm looking to sous vide a boneless, 6 lb rib roast, for NYE. If I set the temp for 136f*, how long should I leave this to cook?
My thought was 6 hours, but that's just based on experience and not any actual calculations.
Surveying the top search results for sous vide prime rib, the consensus appears to be about 7 hours, with some leeway on either side.
Note that you don't want to hold prime rib for extended periods (such as overnight) in its bath, as enzymatic action will make it mushy.