6LB                       Bone in Ribeye Loin, Frenched

1/4 C                    Salt

2Tbl                      Black Pepper

2 Bunches           Parsley

1oz                        Rosemary

½ C                        Olive oil

8 Cloves               Garlic, Fresh



  1. Season your roast with salt and pepper and allow to sit in refrigerator, uncovered for 24 hours.
  2. Place in a vacuum sealed bag and remove air. Make sure to wrap bones in plastic wrap to cover any sharp edges.
  3. Place in your Thermodyne set at 155°, bone up.
  4. Insert a digital read thermometer into the thickest part away from any bones. I prefer to use one that has a cord, so the reader is outside of the cabinet- makes it easier to read.
  5. Allow to cook until it reaches an internal temperature of 130°.
  6. Remove from bag and pat dry.
  7. Roast in a 450° oven for 15 minutes to obtain a nice crust.
  8. Allow roast to rest 45 minutes.
  9. While roast is resting, combine all the remaining ingredients in a blender and blend until smooth.
  10. Brush roast with herb puree, slice and serve.