Sous vide, Sunday dinner
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Sous Vide Boneless Ribeye Roast

Sous Vide Boneless Ribeye Roast |

Sous Vide Boneless Ribeye Roast

Special thanks to my friends at Certified Angus Beef® Brand for sponsoring DadCooksDinner. Please check them out at the hashtag #BestBeef for more beef recipes, and visit them at the Certified Angus Beef Kitchen Community on Facebook. Thank you!

One of the side benefits I get from working with my friends at Certified Angus Beef® Brand is the gift packs of beef. They sent me a gorgeous 6-pound boneless Ribeye roast for the holidays, which inspired my Christmas rotisserie ribeye roast recipe and video. But…the ribeye roast in that video is not the one they sent me. I…this is embarrassing…I was all ready. I had all of my other ingredients, I told my wife and kids to keep it down, I’m shooting video that afternoon, and…the ribeye was still in the freezer. I had to run over to my local grocery store to get another CAB ribeye roast to use in the video.

Sous Vide Boneless Ribeye Roast |

My monster of a frozen roast – 4.5 inches thick!

I was also surprised over the holiday by the number of sous vide fans who saw that video and asked “That’s nice, but…how do I sous vide a ribeye roast”? Sous vide Ribeye roast, here we come!

Now, it takes a while to bring this monster up to temperature. (I want my roast cooked to medium-rare plus, 56°C/133°F, the one true temperature for rib roast. Come at me, haters.) It takes about 6 hours for a 4 to 5-inch thick roast…if it is thawed. I cooked this 4½ inch roast straight from the freezer – which works great with sous vide, by the way – so I went with 8 hours. (After that, you could go another 4 hours or so without over-tenderizing the roast. Go with a maximum of 10 hours for a thawed roast, or 12 hours for a frozen roast.)

There are two other tricks to this roast: quick searing in a cast iron pan, and a red wine pan sauce.

Cast Iron: I made baked potatoes as one of the side dishes, so I popped my 12-inch cast iron skillet in the oven with the potatoes to preheat. You can leave the pan in there for as long as you’d like – at least 20 minutes – and the pan is ready to go, ripping hot when I pull it out of the oven. A one-minute sear on each side browns the roast – I give it a couple of extra minutes on the fat cap side to help render some of the fat.

Sous Vide Boneless Ribeye Roast |

Searing the roast

Red wine sauce: I hate throwing away the juices in the sous vide bag, so I used them in a red wine sauce. I put a cup of wine in a small saucepan, added a small minced shallot, and simmered it down for about 15 minutes over low heat. Then, while the roast was searing, I poured the juices into the pot with the wine, sprinkled in some salt, and served the roast.

Inspired by

How to Sous Vide Prime Rib –
Win the Holidays with Herb-Crusted Sous Vide Prime Rib –

Sous Vide Boneless Ribeye Roast |

Sous Vide Boneless Ribeye Roast

  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 pound ribeye roast 1x


Sous Vide Boneless Ribeye Roast recipe – want a big roast for a party? You’ve come to the right place. Perfect medium-rare plus, edge to edge, with a red wine sauce.



  • 4 to 5-inch thick boneless Ribeye roast (about 3 pounds and up – total weight doesn’t matter, just how thick it is.)
  • 3 teaspoons kosher salt
  • 2 teaspoons coarsely ground mixed peppercorns

Red wine sauce

  • 1 cup dry red wine
  • 1 tablespoon minced shallots
  • Juices from the sous vide bag


  1. Prep the sous vide water bath: Preheat the sous vide water bath to 133°F/56°C for medium-rare plus. (Medium-rare is 130°F/54.5°C, medium is 138°F/59°C, rare is 120°F/49°C).
  2. Season and vacuum seal the roast: Measure a roll of vacuum bag long enough to fit the roast. Seal one side of the bag, then season the roast with the salt, slide it into the bag, and vacuum seal the bag.
  3. Sous Vide the roast: Put the bagged roast in the sous vide water bath, and sous vide for 6 to 10 hours. (8 to 12 hours if the roast is frozen.) Remove the roast from the vacuum bag, saving the juices in the bag.
  4. Start the red wine sauce: When the roast has 10 minutes left to cook, put the red wine and shallots in a small saucepan over low heat and simmer. Let the red wine simmer while you sear the roast, about 15 minutes total.
  5. Sear the roast: Preheat a large frypan over medium-high heat until it is ripping hot. (Or, in a 425°F oven for at least 20 minutes, then put it over medium-high heat on the stovetop.) Sear the roast for 1 minute a side, starting with the fat side of the roast, until it is browned on all sides. (Treat the roast like it has 6 sides – the 4 wide sides, plus the two edges – )
  6. Finish the red wine sauce: Pour the sous vide bag juices into the simmering pot with the red wine and shallots. Taste the sauce and add salt and pepper as needed – you want the sauce to be highly seasoned.
  7. Slice and serve: Sprinkle the roast with the fresh ground mixed peppercorns. Slice the roast into 1/2 inch thick slices and serve, passing the red wine sauce at the table.


  • Cooking time is determined by how thick the roast is, not how much it weighs. If you have a 4 to 5-inch thick roast, sous vide it for 6 hours, no matter how much it weighs. A 6-inch thick roast will take 8 hours; a 3-inch thick roast will take 4 hours. (For all thicknesses, you have about a 4 hour window after the roast is done before it starts to overcook and get too tender.) For the record, my roast was 6 pounds – but any roast about 4 pounds or larger will cook in 6 hours.
  • Starting from frozen? Add in 2 hours to the cooking time, and go 8 to 12 hours.
  • Equipment: I used my Joule sous vide circulator, this Lipavi Sous Vide container and custom cut lid, and my heavyweight Lodge 12 inch cast iron skillet.
  • I also use a cheap FoodSaver vacuum sealer. I don’t love it…but it works.
  • The only problem with the red wine sauce is the protein in the sous vide bag juices coagulate when you pour it into the hot pan. I whisk the sauce to break up the protein, but it looks pretty awful at first. It tastes great, though, and I don’t want to lose any of that flavor. If it bothers you, pour the sauce through a fine mesh strainer before serving.
  • Want a horseradish cream sauce on the side? Here’s my Quick Horseradish Sauce recipe
  • Category: Sunday Dinner
  • Method: Sous Vide
  • Cuisine: American
Sous Vide Boneless Ribeye Roast |

In the Sous Vide tank


What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Sous Vide New York Strip Roast With Bourbon Cream Pan Sauce
Sous Vide Filet Mignon With Shallot-Rosemary Butter
Simple Sous Vide Carrots
My other Sous Vide Recipes


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Filed under: Sous vide, Sunday dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Hi Mike,
    I’m going to give this recipe a whirl this weekend, and I can’t wait!
    Curious: is searing under a 450 degree broiler an option? I’m not opposed to searing on the stove-top, but it seems the broiler would be less labor-intensive.

    • Sure, broiling is an option. I prefer searing – less chance of overcooking that medium-rare interior – but a good broiler will do the job.

  2. Hi Mike, thank you for the great recipe!

    Just purchased a pellet grill and wanting to shake things up a bit with my prime rib this weekend. Have you ever smoked prime rib for a few hours at a low temperature before using the sous vide?

  3. To Sous Vide a frozen, unseasoned roast would I remove its seal, season while frozen, reseal, then Sous Vide?

  4. Michael J Mai says

    cooking boneless ribeye roast with newly purchased Joule sous vide
    could I use a roasting pan uncovered for the pot or should I cover top
    with aluminum foil around top of Joule. sounds like I should vacuum seal
    with my food saver….about 5-6lbs thanks

  5. Robert Dameron says

    If I don’t have a vacuum sealer can I use the water displacement method, and do I loose any tenderness or flavor for not sealing under pressure?

  6. Hi Mike, I’m so glad I found your site. So much useful information for Sous Vide! I have a question about the size of your LIPAVI container with lid… What size did you buy for your 6 lb 4.5″ boneless rib roast? Are there any guidelines on how much allowance you’d want for the hot water to circulate around the vacuum packed roast? Is there such a thing as too big of a container? I see that Amazon carries a few different sizes.

    Thanks for any feedback you can give.

    • As long as it’s big enough for water to circulate around all sides of the roast, it’s big enough. I have the C10 size (12 quart) which is plenty big for this, and most of my cooking. I also own the C20 size (26 quarts) in case I need to cook something extra-long or cook for a crowd. There’s no such thing as “too big”, other than it taking a lot of water to fill and extra time to come up to temperature.

  7. Mike, I sous vide quite a bit. Surprisingly an automotive type heat gun works great for wearing, on high these get to 1100+°. I find it better for roasts than cast iron and omits firing up the grill. Try it.

    This is a great site I found after I purchased an Instant Pot 8qt Duo.


  8. Richard J Catterall says

    Turned out great for eight. Setup the grill rotisserie and Sous Vide early, and got meat started. Guests came had drinks. Took a break turned on grill and went to the Sous Vide to remove the meat and put on rotisserie rod. Brought the meat out to the grill and got it turning over high heat and enjoyed another drink. Ten or so minutes removed put in foil, got the wine poured and guests seated. Sliced and served, simple, no stress, beautiful and tasty!

  9. I Have seen recipes that say to sear the meat before vacuume sealing and then again after it is cooked. That it gives the meat a better flavor. Do you see value in this or do you see it as an unnecessary step?

  10. Howard says

    I’m marinading a 8 inch thick bone in rib eye roast over night in a vacuum sealed bag. Can I just put the bag into the water bath fo 6 hours or should I transfer to a clean bag

    • I don’t know – I’ve never tried. I would trim some of the fat off of the ribeye before vacuum sealing it, then render that fat over low heat on the stovetop.

  11. Have you ever cooked the sous vide the day before and how would you warm it before searing it?

    • No, I’ve never done it ahead of time. Sous vide has such a wide window where it’s done to the right temperature that I’ve never needed to. Especially since reheating is going to take as long as it took to cook in the first place.

  12. brenda says

    do you think this would be good if you put it in an ice bath after cooking with sous vide and then smoke the prime rib for 3 hours?

  13. Hi I’m going to Sous Vide a 5 lb boneless ribeye roast for thanksgiving. What time/temp would you recommend for a nice tender medium rare?

    • 5 pounds vs 6 pounds is not a big difference, as far as Sous Vide is concerned. (One of the big benefits of Sous Vide is the food holds at “done” for a large window.)
      Go with the time/temps in the recipe:
      Medium-rare is 130°F/54.5°C. Sous vide for 6 to 10 hours. (8 to 12 hours if the roast is frozen.)

  14. rick says

    Mike I can’t seem to buy this roast from your sponsor. How do they sell this meat?

  15. I’m going to do a 3 lbs bone in prime rib this weekend and was wondering if you still cook for 8 hours?

    • It’s very good. Advantages: very easy (if you have the equipment), and perfectly cooked, edge to edge. Disadvantages: grilling and (especially) rotisserie have a better crust. Depends on what i am looking for…and since I cooked this on a busy weeknight, “easy” made it a no-brainer.

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