Sous Vide Boneless Ribeye Roast (2024)

Published: Feb 23, 2017 · Modified: Jan 29, 2024 by Mike Vrobel · This post may contain affiliate links · 50 Comments

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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 This post contains Amazon affiliate links 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.

Inspired by

How to Sous Vide Prime Rib - AmazingFoodMadeEasy.com
Win the Holidays with Herb-Crusted Sous Vide Prime Rib - ChefSteps.com

Sous Vide Boneless Ribeye Roast

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 4 reviews

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

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Description

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.

Ingredients

Scale

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

Cook ModePrevent your screen from going dark

Instructions

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.

Notes

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 to12 hours.

Equipment: I used myJoule sous vide circulator, thisLipavi Sous Vide containerandcustom cut lid, and my heavyweightLodge 12 inch cast iron skillet.

I also use a cheapFoodSaver 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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More Sous vide

Sous Vide Short Ribs Recipe (48 hours to tenderness)
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Reader Interactions

Comments

Amy
December 11, 2018 at 7:18 pm
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.
~Amy
See Also
How To Dry-Age Ribeye Steaks in Your Fridge sous vide pork chops recipe – use real butter Recipe: How to Make Bone Broth Stock (Slow Cooker, Instant Pot, Sous Vide, Oven, Stove) - Kristen Helmstetter Sous Vide Bone-In Pork Loin Roast Plus Apple-Mustard-Drippings Sauce
Reply
- Mike Vrobel
  December 15, 2018 at 9:58 am
  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.
  Reply
Dave
October 01, 2018 at 8:55 am
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.
Dave
Reply
Richard J Catterall
September 06, 2018 at 7:05 pm
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!
Reply
Brett
December 31, 2017 at 12:29 am
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?
Reply
- Mike Vrobel
  December 31, 2017 at 10:49 am
  I think it's an unnecessary step. I get lots of flavor with a good sear after sous videing.
  Reply
Howard
December 30, 2017 at 8:29 pm
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
Reply
- Mike Vrobel
  December 31, 2017 at 6:12 am
  I would drain and re-seal in a clean bag.
  Reply
Lindsey
December 24, 2017 at 3:31 pm
What is the cook time and temp for 3.5lbs?
Reply
- Mike Vrobel
  December 24, 2017 at 3:43 pm
  https://www.dadcooksdinner.com/sous-vide-cooking-times-for-a-ribeye-roast/
  Reply
John
December 22, 2017 at 12:33 pm
is s it possible to recover any of the fat for Yorkshire pudding?
Reply
See Also
How to Season a Steak? The Best Techniques for Seasoning a Steak
- Mike Vrobel
  December 22, 2017 at 4:38 pm
  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.
  Reply
DT
December 18, 2017 at 9:45 pm
If I’m doing an 8lb roast, how long should I Sous Vide?
Reply
- Mike Vrobel
  December 20, 2017 at 11:05 am
  Same amount of time - 6 hours. Thickness of the roast determines cooking time, not the total weight.
  https://www.dadcooksdinner.com/sous-vide-cooking-times-for-a-ribeye-roast/
  Reply
  - Patrick
    December 21, 2017 at 7:04 am
    If I’m doing an 13lb roast, how long should I Sous Vide?
    Reply
    - Mike Vrobel
      December 21, 2017 at 11:40 am
      Same amount of time – 6 hours. Thickness of the roast determines cooking time, not the total weight.
      https://www.dadcooksdinner.com/sous-vide-cooking-times-for-a-ribeye-roast/
      Reply
Kay
December 16, 2017 at 6:31 pm
Have you ever cooked the sous vide the day before and how would you warm it before searing it?
Reply
- Mike Vrobel
  December 17, 2017 at 8:57 am
  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.
  Reply
brenda
November 28, 2017 at 3:52 pm
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?
Reply
- Mike Vrobel
  November 28, 2017 at 4:10 pm
  If it is a cold smoker? Maybe? A bbq smoker is going to over cook the meat. Personally, if I was smoking, I would cook it entirely in the smoker.
  Reply
  - Chet
    December 07, 2017 at 4:38 pm
    Cold I finish the roast off on my green egg at a very high temp to quickly sear it?
    Reply
    - Mike Vrobel
      December 08, 2017 at 7:04 am
      Yes - get it as hot as you can, then sear for a minute or two a side.
      Reply
Jess
November 22, 2017 at 12:25 pm
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?
Reply
- Mike Vrobel
  November 22, 2017 at 1:05 pm
  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.)
  Reply
Jason Nickolay
March 21, 2017 at 4:33 pm
I have wanted to try one of these for a long time! Looks delicious! Thanks for the tips!
Reply
rick
March 12, 2017 at 9:39 pm
Mike I can't seem to buy this roast from your sponsor. How do they sell this meat?
Reply
- Mike Vrobel
  March 13, 2017 at 7:20 am
  You should be able to buy it at any butcher or grocery store. CAB has it online here: http://pos.certifiedangusbeef.com/ItemDetail.aspx?Item=92-PRR&CatId=11&mp=
  Reply
Hai
March 08, 2017 at 11:58 am
I'm going to do a 3 lbs bone in prime rib this weekend and was wondering if you still cook for 8 hours?
Reply
- Mike Vrobel
  March 08, 2017 at 1:58 pm
  As long as it is 4 inches thick (or so), 6 to 8 hours is the right time.
  Reply
  - Hai
    March 09, 2017 at 8:56 am
    Thank you Mike.
    Reply
Aaron Friedman
February 24, 2017 at 12:58 pm
How was it? Would you recommend the technique versus other techniques?
Reply
- Mike Vrobel
  February 24, 2017 at 5:47 pm
  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.
  Reply

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FAQs

How to cook boneless ribeye roast in sous vide? ›

Directions

If you're using a sous vide immersion circulator, preheat your water bath to 135°F.
Season the prime rib generously with kosher salt and black pepper. Transfer to a vacuum bag or resealable bag. ...
Lower the bag into the heated water bath and cook for 3 to 8 hours.

Dec 23, 2023

Discover More ›

How long to sous vide a boneless ribeye? ›

Ribeye steak typically takes between 2-4 hours to sous vide. We recommend cooking in a precision cooker for two hours, but you can cook your steak longer if you'd like to cook it past medium-rare. Account for another 4-6 minutes to sear and 5-10 minutes to rest after cooking.

Discover More ›

What temperature to sous vide a prime rib roast? ›

For a medium-rare prime rib that you're going to sear, we recommend setting the water bath to 130 degrees. If you'd prefer medium, go for 135 degrees or 145 degrees for medium-well. Your sous vide prime rib will likely be ready in about six hours, but you can cook it for up to 12 hours.

Show Me More ›

How long does it take to sous vide a 3 lb roast? ›

Most recipes call for cooking the roast between 12 to 48 hours in a water bath set between 130ºF to 145ºF. What is this? We recommend a time and temperature combination of 136ºF for 24 hours when you're cooking a beef roast sous vide.

Know More ›

How long do I sous vide a ribeye roast? ›

Place the roast in a large vacuum bag or two ziploc bags (doubled up), seal, and place in the water bath. Sous vide for 6 – 10 hours. (8 – 12 hours if the roast is frozen.) Remove the beef from the bag, reserving the cooking liquid, and pat dry.

Discover More Details ›

Can you overcook a roast in sous vide? ›

You can also potentially overcook your meats when it comes to searing them before serving, especially if you're using a much thinner cut of meat. So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement.

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Can you sous vide a ribeye roast? ›

The Herb crusted Holiday Medium-rare ribeye roast. Time: Prep: 1 hour Sous vide:12 hours Oven roast for approx- 1 hour or until herb crust is golden brown.

Read The Full Story ›

What temperature to sous vide boneless ribeye? ›

Pre-heat the sous vide device to the desired temperature (the steaks will go up a couple of degrees above this during the sear): 49°C/120°F for rare. 55°C/130°F for medium-rare. 60°C/140°F for medium.

Learn More ›

How long is too long for sous vide ribeye? ›

Strip and Ribeye Steak

Timings are all given for steaks 1 1/2- to 2-inches thick. For steaks 1-inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F (57°C) should not be cooked longer than 2 1/2 hours at a time for food safety reasons.

See Details ›

What is the best sous vide temperature for roast? ›

Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.