rib roast recipe

Sous Vide Rib Roast with Red Wine Jus and creamy horseradish sauce is tender, juicy and impossible to over cook using the sous vide method!

Sous Vide Rib Roast with Red Wine Jus

ribeye roast (bone-in)

salt

juice

black pepper

sweet red wine

garlic

butter

beef broth (enough

horseradish (fresh)

sour cream

mayonnaise

Worcestershire sauce

lemon juice

Coat the roast with salt and let it sit in the fridge, uncovered, overnight.

Heat a sous vide water bath to 132F degrees (or your preferred temperature from the chart in the post above).

Remove the roast from the fridge and sear it on all sides. Let it cool enough to be handled.

Place in a vacuum seal bag and cook for 8 hours.

Remove from water bath, cut open the bag and pour the bag juices into a bowl.

Carefully remove the roast from the bag and set on a plate.

Heat a grill on high heat and sear the roast on all sides about 30-60 seconds per side.

Remove from heat, let cool slightly and slice meat between the bones.

Sauté the garlic in butter until it softens.

Add the peppercorns and cook 1-2 minutes, until garlic is very light brown.

Add the wine, bag juice and beef broth and simmer 4-6 minutes, tasting to ensure it&#39;s not too salty.

Add any additional salt to taste and serve on top of sliced beef.

Peppercorn Red Wine Jus:

Mix all ingredients together and store in the fridge until ready to use.

Creamy Horseradish Sauce:

The best method to make a perfect standing rib roast (prime rib)

How to Cook Standing Rib Roast (Prime Rib Roast)

standing rib roast (prime rib) 4-10 lbs (*cook time will vary by size*)

kosher salt (season liberally to dry-brine roast at

black pepper, (enough

rosemary, fresh, minced or thyme leaves (optional)

olive oil (enough

Defrost roast completely if frozen

If roast is not tied, use butcher&#039;s twine to tie roast into uniform shape

Place rib roast on an elevated rack and season liberally with kosher salt on all surfaces.  Place roast in refrigerator uncovered preferably a day ahead of time until ready to cook

Dry-brine standing rib roast a day ahead of time

Remove roast from refrigerator.  Lightly coat entire roast with olive oil, ghee or vegetable oil.

Season all surfaces with black pepper.  If desired, lightly season with minced fresh rosemary or thyme.

Season roast

Once oven or grill is preheated, place meat inside to cook on an elevated baking rack.

Insert probe of a cooking thermometer to monitor internal meat temperature while it cooks.  Reference approximate roasting times and monitor roast for cooking progress.

Preheat oven or grill to 225°F

When internal temperature of meat is within 10-15 degrees of your desired finished temperature, remove from oven.

Remove roast from oven or grill

Increase temperature of oven or grill to 500°F.  *Make sure meat has been removed prior to getting oven up to temperature*

Remove roast from the roasting pan you initially cooked it on and replace with a clean pan.  (Prevents smoking during sear)

Place roast into 500°F oven and sear for approximately 10 minutes.  *It may take less time.  Pull roast if adequately browned*

Sear meat

After the rib roast is seared, remove from oven and loosely tent with aluminum foil.  Rest meat a minimum of 20 minutes prior to slicing to serve.

Note: If roast is done well in advance of the time you would like to serve, wait to sear it until 30 minutes prior to desired serving time.

Remove from oven and rest

Top 2 rib roast recipe recipes from across the web

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Sous Vide Rib Roast with Red Wine J...

How to Cook Standing Rib Roast (Pri...

Top 2 rib roast recipe recipes from across the web

The most viewed rib roast recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Rib Roast with Red Wine J...

How to Cook Standing Rib Roast (Pri...

The most viewed rib roast recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine