Sous Vide Rib Roast With Red Wine Jus - Went Here 8 This (2024)

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This melt in your mouth Sous Vide Rib Roast with Red Wine Jus is perfect for holiday entertaining or special occasions! The sous vide ensures your roast is cooked the way you like it without sacrificing flavor or texture.

Serve it with creamy horseradish sauce for an elegant and impressive meal.

As prime rib is an expensive cut of beef, you definitely want to make sure it’s cooked perfectly, and what better way to guarantee this than with the sous vide?!

The controlled temperature of the water bath ensures the rib roast is cooked to your desired level of doneness without overcooking it!

We love to serve this roast with creamy garlic mashed potatoes and air fryer carrots, but the side dish options are pretty much endless!

If you’re new to sous vide cooking, you should know it’s our favorite way to prepare beef! It takes the guesswork out of cooking meat and ensures you get just the right temperature and texture every time.

After you’ve tried this prime rib roast recipe, be sure to check out some of these other sous vide beef recipes:

• Sous Vide London Broil
• Sous Vide Prime Rib
• Sous Vide Chuck Roast
• Sous Vide Filet Mignon
• Sous Vide Beef Ribs
• Sous Vide Picanha
• Sous Vide Brisket
• Sous Vide Flank Steak

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum-seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

What is a rib roast?

A rib roast, also called prime rib roast or standing rib roast, is a rich and tender cut of beef that comes from the rib section of the cow and is usually well-marbled.

We prefer bone-in prime rib roast, but boneless is also available. Bone-in is definitely the more tender and flavorful option.

Why this recipe works

1. As rib roast is a pricey cut of beef, you don’t want to risk overcooking it. That’s why it’s ideal for cooking in a sous vide water bath. You decide your preferred level of doneness and set the water bath to that temperature. The beef will not cook past this temperature!
2. While this recipe requires a little planning and some work at the end to make the red wine jus and horseradish sauce, cooking the prime rib is pretty easy and hands off. This frees up your time to run errands, set the table or just relax!
3. Using the sous vide to cook your main dish is perfect for feeding a crowd around the holidays. That’s because your oven is freed up to make all the side dishes or even dessert, like these pecan pie bars!

Ingredients

The following are some of the key ingredients to make sous vide rib roast. Please refer to the recipe card below for a full list of ingredients and quantities.

You’ll need a 4-6 pound ribeye roast for this recipe. You should opt for bone-in for the best flavor.

See Also

How To Dry-Age Ribeye Steaks in Your Fridgesous vide pork chops recipe – use real butterSous Vide Boneless Ribeye RoastHow to Season a Steak? The Best Techniques for Seasoning a Steak

For the peppercorn red wine jus, you’ll need the reserved bag juice from the roast once it’s done cooking, along with red wine, cracked black pepper, garlic, butter and beef broth (enough to equal ½ cup total liquid between the bag juice and beef broth).

I find sweet red wine is best for the red wine sauce, but you can use any type you have on hand. If you prefer to not use alcohol, you can substitute with a non-alcoholic red wine.

You can use homemade or store-bought beef broth. When using homemade, this slow cooker beef bone broth recipe is my go-to.

The beef is also served with a creamy horseradish sauce. For the best sauce, make sure to use fresh horseradish, and not horseradish sauce.

Sous vide rib roast temperatures

The recipe calls for cooking this rib roast to 132F degrees. This will result in a rare/medium rare roast that’s tender and juicy. If you prefer your prime rib cooked another way, refer to the table below, adapted from Sous Vide Supreme.

Step by step instructions

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 table 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 the 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 the meat between the bones.

How to make peppercorn red wine jus

Sauté the garlic in butter until it softens.

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

Add the wine and bag juice (and beef broth, if necessary) and simmer 4-6 minutes, tasting to ensure it's not too salty.

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

How to make creamy horseradish sauce

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

Expert tips

1. For the best results, let the seasoned rib roast sit in the fridge, uncovered, overnight. This helps it tenderize and seals in the juices.
2. You’ll want to make sure to remove the air from the bag to avoid bacteria entering the bag.
3. Use a large enough bag to fit your roast, and be careful that the bones don’t pierce the bag and create a hole.
4. If air gets in the bag while the rib roast is cooking, open the sealable bag or ziplock bag, remove the air and reseal it again.
5. The bag should be fully submerged in the water bath so the roast cooks safely and evenly. To prevent the bag from floating, you can use something heavy like a sous vide sinker weight.
6. For a good sear, once the roast comes out of the water bath, pat it dry with paper towels before searing it on the grill. You should also make sure your grill is extremely hot.
7. Let the roast rest for a few minutes before carving it so the juices have time to redistribute throughout the meat and it gets tender and juicy throughout.
8. For the creamy horseradish sauce, be sure to use fresh horseradish, and not horseradish sauce.

Common questions

Serving options

There are so many delicious side dishes to go with rib roast. Here are a few of our favorites:

• Crockpot Au Gratin Potatoes
• Honey Balsamic Brussels Sprouts
• Savory Mashed Sweet Potatoes
• Sauteed Green Beans with Bacon
• Black Truffle Risotto
• Sous Vide Mashed Potatoes
• Air Fryer Acorn Squash

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