I agree. I like my Anova sous vide unit, but with beef especially, you have to sear the meat off after the bath or it will look like a slimy battleship gray blob. On a whole rib roast I'm thinking you would get some carry over from searing such a large piece. YMMV. Maybe seared super hot on a drum or Kamado it wouldn't affect it. Don't know, I've never tried it.

Mike

Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.