I started with a fresh rack from an organic farmer in Oregon--top of the line quality. I did not add seasoning to the vacuum bag. Cooked, the meat was a beautiful deep rosy pinkish red, and the velveteen texture was ethereal. Maybe almost too much so--I would probably dial the timing back an hour were I to do it again.
But I won't do it again. And the reason is that, apparently, the fact that the bones didn't get roasted but were merely pan-browned on the convex side, the only part that could come in contact with a pan, imparted an unpleasant unfresh flavor to the meat and fat right at the bone that is similar to what a package of raw meat you left in the fridge too long smells like. I, an unapologetic bone nibbler in circumstances where it's not rude to do so, did not clean the bones as I normally would.
I did, however, drain every drop of the Haut Brion I washed it down with, though.
