sous vide rib roast recipe

Written BySheba G Updated On
sous vide rib roast recipe
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The Best sous vide rib roast recipe

I have been making sous vide rib roast for years now, and it has become a staple in our home. My family absolutely loves it, especially my husband who says it is the best roast he has ever had. The kids get excited because the meat comes out so tender and juicy every single time. What I love most about this recipe is how foolproof it is. You do not have to worry about overcooking or undercooking the roast. The sous vide method takes all the guesswork out of it, and the results are consistently perfect. It is a great dish for Sunday dinners or even holiday gatherings like Christmas or New Year. Plus, beef rib roast is packed with protein and essential nutrients like iron and B vitamins, so it is a healthy choice for the family when enjoyed in moderation. I also appreciate that I can prep it ahead of time and just finish it off in the oven or on the grill for a nice crust. It gives me more time to focus on sides and spending time with everyone.

Sous Vide Rib Roast

Sous Vide Rib Roast

4.7 from 975 votes

This sous vide rib roast recipe delivers a perfectly cooked, tender, and juicy roast every time. The low temperature cooking ensures even doneness from edge to center.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roast

1 (4-5 pound) bone-in ribeye roast
2 tablespoons kosher salt
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil

For the Sear

2 tablespoons avocado oil or vegetable oil
1 tablespoon butter

👨‍🍳Directions

1Fill the sous vide container with water and set the immersion circulator to 129°F for medium-rare. For medium, set to 135°F.
2Pat the rib roast dry with paper towels. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, rosemary, and thyme.
3Rub the herb mixture all over the roast, covering all sides. Drizzle with olive oil and rub it in.
4Place the seasoned roast in a vacuum seal bag or a heavy duty zip-top bag. Seal using a vacuum sealer or the water displacement method (slowly lower the bag into water to push out air, then seal).
5Submerge the bag in the preheated water bath. Cook for 4 to 6 hours depending on thickness. A 4 pound roast typically needs 4 hours.
6When the roast is done, remove it from the bag and pat it very dry with paper towels. This is important for a good sear.
7Heat a cast iron skillet over high heat until smoking. Add the avocado oil and butter. Carefully place the roast in the pan, fat side down first. Sear for 1-2 minutes per side, using tongs to hold it, until a deep brown crust forms. Do not overcrowd the pan; you may need to do this in batches if needed.
8Transfer the seared roast to a cutting board and let it rest for 10 minutes. Slice against the grain and serve.

🔧Equipment

Sous vide immersion circulator
Large container or pot for water bath
Vacuum sealer or heavy duty zip-top bags
Cast iron skillet or heavy bottomed pan
Meat thermometer
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 11g❤️Cholesterol: 130mg🧂Sodium: 800mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 45g

📝Notes

Tips: For a crispier crust, you can sear the roast in a 500°F oven for 5-7 minutes instead of using a skillet. Always let the roast rest after searing to keep the juices inside. Leftover roast is great for sandwiches or salads.

Watch Video Of How Sous Vide Rib Roast Works

This sous vide rib roast recipe is always a good idea for any special occasion or family gathering. It gives you a perfectly cooked roast every single time without any stress. I hope you give it a try and your family loves it as much as mine does.

❓ Frequently Asked Questions About Sous Vide Rib Roast

1. What temperature should I set my sous vide for a rib roast?

For medium-rare, set your sous vide to 129°F. For medium, set it to 135°F. For medium-well, go to 140°F. I recommend medium-rare for the best flavor and texture.

2. How long should I cook a sous vide rib roast?

Cook a 4 to 5 pound rib roast for 4 to 6 hours. Thicker roasts need more time. You can go up to 8 hours without the texture becoming mushy, but 4 to 5 hours is ideal for a tender roast.

3. Do I need to sear the roast after sous vide?

Yes, searing is important. It creates a flavorful brown crust on the outside. Without it, the roast will look pale and unappealing. Use a very hot cast iron skillet or a hot grill for 1-2 minutes per side.

4. Can I season the roast before sous vide cooking?

Yes, you should season it before cooking. The flavors will penetrate the meat during the long cook time. Use a dry rub with salt, pepper, garlic, and herbs. Avoid fresh garlic as it can turn bitter under vacuum.

5. What is the best way to get a good crust on the roast?

Pat the roast very dry after it comes out of the bag. Use a high smoke point oil like avocado oil. Heat your pan until it is smoking hot. Sear each side quickly without moving it around. Adding a little butter at the end helps with browning and flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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