Sous Vide Boneless Ribeye Roast. A whole ribeye roast, cooked to perfect medium-rare thanks to sous vide.
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.
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.
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.
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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
- 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).
- 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.
- 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.
- 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.
- 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 - )
- 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.
- Slice and serve: Sprinkle the roast with the fresh ground mixed peppercorns. Slice the roast into ½ 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.
At that point, the roast is cooked, but thanks to the sous vide water bath keeping it at the perfect temperature, it can sit in the bath for another 4 hours. (After 4 hours the roast starts to get a little mushy around the edges.) I aim for my roast to be done an hour or two before I want to serve it, and let it sit until I need it. More details here: Sous Vide Cooking Times for a Roast.
Starting from frozen? Add in 2 hours to the cooking time, and go 8 to 12 hours.
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
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Sunday Dinner
- Method: Sous Vide
- Cuisine: American
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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