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 ...
I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
Is it because I used a poor cut of meat? Did I not cook it fast enough? Should I have removed it from the heat sooner? Is my cut too thick? Is my temperature probe too conservative?