Sous vide rib roast and beef tenderloins, oven-seared

Cook the rib roast and the tenderloins, still in their vacuum-sealed store packages, in a sous vide water bath at 129 degrees until they reach 129 inside, about four hours.

Take the meat out and wrap in paper towels to dry the outside; set it out in the cold to cool the surface.

Preheat the oven to 550; unwrap, pat dry again and rub all over with salt and pepper.

Sear in the oven at 550 for about 20 minutes to get a crust.

Cut into the roast: a crust outside and pink, edge-to-edge medium rare inside.