About this recipe
Sous vide is a modern technique for slowly cooking vacuum-sealed food. One of the benefits of cooking a rib roast sous vide is achieving precision medium rare doneness. By finishing the roast in an oven, you'll also get a perfect crust! Note: You will need an immersion circulator for this technique. A vacuum sealer is ideal, but you could just use a 2 gallon, heavy-duty, zip-top bag for the roast. Be sure to get as much air out as you can and keep it submerged.
Author
Certified Angus Beef Test Kitchen
Cooking Methods
Sous Vide.
Keywords
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Serves 6 to 8
1/ 6
Season ribeye roast evenly with salt and pepper, making sure to fully coat roast in seasoning.
2/ 6
Set up immersion circulator and preheat water to 131° F. (You will need a container that can hold at least 3 gallons of water and account for water displacement when adding roast).
3/ 6
Place roast in a vacuum bag and vacuum seal, making sure air is removed and seal is intact. Alternatively, place in a zip-top bag, remove as much air as possible and seal.
4/ 6
Place roast in water bath; cook 6 to 10 hours. (Our tests show that after 14 hours, the roast's texture becomes mushy.)
5/ 6
Preheat oven to 500° F. Remove roast from the bag, pat dry with paper towels and coat exterior with canola oil. Place in a roasting pan affixed with a rack. Roast 15 minutes until dark crust is formed.
6/ 6
Carefully transfer roast to cutting board, rest at least 5 minutes before slicing.
