Sous Vide Rib Roast with Red Wine Jus

Ingredients

• 1.8–2.7 kg (4–6 lb)bone-in ribeye roast
• 1 tablespoon (15 ml)salt
• Juice reserved from the bag after cookingbag juices
• 1 teaspoon (5 ml)cracked black pepper
• 120 ml (½ cup)sweet red wine
• 2 cloves, mincedgarlic
• 1 tablespoon (15 g)butter
• Enough to make 120 ml (½ cup) total liquid with the bag juicesbeef broth
• 2 tablespoons (30 ml)fresh horseradish
• ½ teaspoon (2.5 ml)salt
• ½ teaspoon (2.5 ml)black pepper
• 120 ml (½ cup)sour cream
• 1 tablespoon (15 ml)mayonnaise
• 2 teaspoons (10 ml)Worcestershire sauce
• 1 tablespoon (15 ml)lemon juice

Instructions

1. 1

   Salt the roast

   Coat the roast with the salt and leave it uncovered in the fridge overnight.

2. 2

   Heat the water

   Set the sous vide water bath to 55.6°C (132°F), or to your preferred temperature from the chart in the original post.

3. 3

   Sear the roast

   Take the roast out of the fridge and sear it on all sides. Let it cool until you can handle it.

4. 4

   Cook sous vide

   Put the roast in a vacuum-seal bag and cook it in the water bath for 8 hours.

5. 5

   Save the juices

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

6. 6

   Remove the roast

   Carefully take the roast out of the bag and set it on a plate.

7. 7

   Sear on the grill

   Heat a grill to high and sear the roast on all sides for about 30–60 seconds per side.

8. 8

   Slice the meat

   Take the roast off the heat, let it cool slightly and slice the meat between the bones.

9. 9

   Soften the garlic

   For the peppercorn red wine jus, sauté the garlic in the butter until softened.

10. 10

    Cook the peppercorns

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

11. 11

    Simmer the jus

    Add the wine, bag juices and beef broth. Simmer for 4–6 minutes, tasting to check that it is not too salty.

12. 12

    Season and serve

    Add more salt to taste, then serve the jus over the sliced beef.

13. 13

    Mix the sauce

    For the creamy horseradish sauce, mix all the ingredients together and keep it in the fridge until ready to use.

What is sous vide rib roast?

Rib roast is a large cut of beef from the rib section, often cooked bone-in for a traditional roast dinner. Sous vide, a method of cooking food in a sealed bag in a temperature-controlled water bath, gives the meat a consistent level of doneness.

This version combines that gentle cook with a quick, high-heat sear and two contrasting accompaniments: a warm red wine jus and a cool, tangy horseradish sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 747 calories, 31g protein, 2g carbs, 66g fat.

Most of the energy and fat in a serving come from the rib roast, with protein also coming chiefly from the beef. The sauces contribute additional fat from the butter, sour cream and mayonnaise, while the wine and lemon juice add small amounts of carbohydrate. Serve the beef with vegetables and a modest portion of potatoes to round out the plate.

Salt the roast ahead

Overnight salting: coating the roast with salt and leaving it uncovered in the fridge gives the seasoning time to reach beyond the surface. The uncovered rest also leaves the exterior ready for searing.

Patience matters here: allow the overnight fridge rest before beginning the sous vide cook.

Sear before and after cooking

First sear: brown the roast on all sides before it goes into the bag, then let it cool enough to handle. This recipe uses a second sear after cooking to refresh the browned exterior.

Quick finish: the grill should be hot, and each side needs only about 30–60 seconds. Keep the sear brief so the roast can be sliced without losing the even cook achieved in the water bath.

Make the most of the bag juices

Save the liquid: pour the juices from the opened bag into a bowl rather than discarding them. They contribute beefy flavour to the jus.

Balance the liquid: use enough beef broth to bring the combined bag juices and broth to 120 ml (½ cup). Taste the simmering sauce before adding extra salt.

Check the cooking cues

Water bath: the method specifies 55.6°C (132°F) for 8 hours, or a different preferred temperature from the chart in the original post. Keep the roast sealed in its vacuum bag during this stage.

Jus: simmer for 4–6 minutes and taste to check the salt level. The recipe gives no additional doneness test; after the final sear, slice between the bones.

Serve the sauces alongside

Red wine jus: spoon it over the sliced beef for a warm, savoury finish. The garlic, wine and reserved bag juices make it a natural match for the roast.

Horseradish sauce: keep the mixed sauce chilled until serving. Its creamy, sharp flavour offers a cool counterpoint to the rich beef.

Recipe notes & tips

• Leave the salted roast uncovered in the fridge overnight as directed.
• Cool the roast enough to handle after the first sear before putting it in the vacuum-seal bag.
• Keep the reserved bag juices for the jus and measure the broth against them to make 120 ml total liquid.
• Taste the jus before adding extra salt, as the bag juices may already be savoury.
• Mix the horseradish sauce ahead and keep it chilled until serving.

Variations

• Adjust the bath temperature: use your preferred temperature from the chart mentioned in the original post.
• Change the wine: use another sweet red wine that you enjoy drinking.
• Tune the horseradish: add less or more fresh horseradish to suit your preferred level of heat.
• Make the sauce sharper: adjust the lemon juice to taste.
• Serve family-style: bring the sliced beef, jus and chilled horseradish sauce to the table separately.

Common mistakes to avoid

• Skipping the overnight salt: the roast misses its planned fridge rest; salt it and leave it uncovered overnight.
• Discarding the bag juices: they are used in the jus; pour them into a bowl when opening the bag.
• Guessing the broth quantity: the recipe calls for 120 ml total liquid including bag juices; measure the broth to make up the difference.
• Overdoing the final sear: the grill step is brief; sear each side for about 30–60 seconds.
• Salting the jus too soon: taste it during the simmer first, then add extra salt only if needed.

How to store

Refrigerate leftover beef and sauces in separate airtight containers and use within 3–4 days. Reheat the beef gently until warmed through, and warm the jus separately; serve the horseradish sauce cold.

Frequently asked questions