Sous Vide Boneless Ribeye Roast

 

Sous Vide Boneless Ribeye Roast - want a big roast for a party? Sous vide gives you perfect medium-rare plus, edge to edge, with a red wine sauce.

What you will need

Author: Mike Vrobel

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Yield: 6 pound ribeye roast

Category: Sunday Dinner

Method: Sous Vide

Cuisine: American

6 pound boneless Ribeye roast

3 teaspoons kosher salt

2 teaspoons coarsely ground mixed peppercorns

1 cup dry red wine

1 tablespoon minced shallots

Juices from the sous vide bag

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 will coagulate when you pour it into the red wine. I whisk it up 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.

Want a horseradish cream sauce on the side? Borrow the quick, two ingredient horseradish sauce from this recipe: Rotisserie Beef Tenderloin

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