Rib roasts are a thing I came to late, attracting my notice just in the last couple of years. At any rate, Kroger piles them in a bin during the Holidays and slashes the price. We picked up a few and sealed them away, seasonings included, in vacuum bags for later. Later turned out to be this week for this one. It spent the overnight hours in a sous vide bath at 137 degrees, and 10 minutes in a 500 degree oven just prior to carving.The potatoes were coated with olive oil and roasted with kosher salt and rosemary. We wanted to keep the meal simple. I like horseradish sauce with this, YMMV.We had plenty of leftover beef, I cubed the leftovers and started them simmering in the juices from the sous vide bag, with broth, red wine, and a chopped sweet onion. It is in my nature to fuss with stuff in a bubbling pot (Double, double toil and trouble; Fire burn, and cauldron bubble) so I added various seasonings as it simmered away. (Eye of newt and toe of frog – Kidding!) I remember adding soy sauce, Chinese cooking wine, Kitchen Bouquet, granulated garlic, onion powder, and fish sauce. That list may be incomplete. From here it is easy to go various directions – beef stews, beef and barley soup, vegetable beef soup, and on and on. Mrs J suggested noodles. She must be obeyed.