Craving a truly unforgettable meal that's both impressive and surprisingly easy to make? Look no further than this sous vide standing rib roast recipe. This method guarantees a perfectly cooked, melt-in-your-mouth roast every single time, leaving you with more time to enjoy your guests instead of slaving away in the kitchen. Forget dry, tough roasts; this recipe is your ticket to tender, juicy perfection. It's a fantastic addition to your collection of easy recipes and healthy meals, perfect for special occasions or a truly impressive weeknight dinner.
Ingredients:
- One 4-5 pound bone-in standing rib roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Equipment:
- Sous vide immersion circulator
- Large, food-safe zip-top bag
- Pot or container large enough to submerge the bag
- Meat thermometer
Instructions:
Step 1: Preparing the Roast
Pat the standing rib roast dry with paper towels. This crucial step helps achieve a beautifully seared crust later. Drizzle the roast generously with olive oil, ensuring it's evenly coated. Season generously with salt and pepper. Tuck the smashed garlic cloves, rosemary, and thyme sprigs underneath the roast and around it.
Step 2: Sous Vide Cooking
Place the seasoned roast into the food-safe bag, removing as much air as possible before sealing. Submerge the bag in a water bath set to 130°F (54°C) for medium-rare. For medium, aim for 135°F (57°C), and for medium-well, target 140°F (60°C). Cook for approximately 4-6 hours, depending on the size of your roast. Use a meat thermometer to check the internal temperature before removing it from the bath.
Step 3: Searing for Flavor
Once the roast reaches your desired internal temperature, carefully remove it from the bag. Pat it dry again. Heat a heavy skillet (cast iron is ideal) over high heat until it's incredibly hot. Sear the roast on all sides until a deep brown crust forms, about 1-2 minutes per side. This step adds incredible flavor and texture.
Step 4: Resting and Serving
Transfer the seared roast to a cutting board and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in an even more tender and flavorful roast. Carve against the grain and serve immediately.
Tips for Success:
- Use a good quality roast: The better the quality of the beef, the better the final result.
- Don't overcrowd the bag: Ensure there's enough space for the roast to circulate in the water bath.
- Invest in a good meat thermometer: Accurate temperature monitoring is key to perfectly cooked meat.
- Adjust cooking time: Cooking times may vary depending on the size and thickness of your roast. Always use a meat thermometer to ensure it's cooked to your liking.
Variations:
- Add different herbs: Experiment with other herbs like sage, oregano, or even a mix of your favorites.
- Make a pan sauce: Use the pan drippings from searing to create a delicious pan sauce to serve alongside your roast.
- Add vegetables: Roast root vegetables like carrots, potatoes, and parsnips alongside the beef for a complete meal.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the roast and the number of servings. For a general estimate, a 4-ounce serving of medium-rare standing rib roast contains approximately:
- Calories: 250-300
- Protein: 25-30g
- Fat: 15-20g
- Saturated Fat: 6-8g
- Cholesterol: 80-100mg
This sous vide standing rib roast recipe is a delicious and impressive dish that's surprisingly easy to make. Perfect for impressing family and friends, or simply treating yourself to a luxurious meal at home, this recipe is a surefire way to elevate your homemade cooking game. Enjoy!