What temperature should I set for a medium-rare sous vide rib roast?

For perfect medium-rare, set your sous vide cooker to 134°F (57°C). This temperature yields a rosy pink interior throughout the entire roast with a tender, juicy texture that maintains the beef's natural flavors.

Can I use boneless ribeye instead of bone-in rib roast?

Yes, boneless ribeye works well with this method. Cooking time may reduce by about 1-2 hours as heat penetrates more quickly without bones. The flavor profile remains similar, though some chefs prefer bone-in for added richness.

Is it safe to cook meat at such a low temperature for so long?

Absolutely! Food safety studies confirm that pasteurization occurs at lower temperatures when held for sufficient time. At 134°F, harmful bacteria are eliminated within 4 hours, making the extended cooking time completely safe.

Do I need a vacuum sealer for sous vide rib roast?

While a vacuum sealer provides optimal results, you can use the water displacement method with heavy-duty ziplock bags. Simply submerge the bag slowly into water until just the seal remains above water, pushing out air before closing completely.

How far in advance can I prepare the sous vide rib roast?

You can cook your roast up to 3 days in advance, chill it in an ice bath, and refrigerate it in the sealed bag. When ready to serve, warm it in a 110°F water bath for 45 minutes, then sear as directed for a stress-free meal prep solution.

What's the best way to sear after sous vide cooking?

A screaming hot cast-iron skillet provides the best sear in 60-90 seconds per side. Alternatively, a kitchen torch works well for reaching curved surfaces, or a 500°F oven for 5-7 minutes can create a nice crust while minimizing the "overcooked band."

Can I sous vide frozen rib roast?

Yes, you can cook from frozen by adding approximately 50% more cooking time. Season before freezing or add aromatics to the bag when cooking. This approach actually yields excellent results with minimal quality difference.

Sous Vide Rib Roast: 7 Reasons This Method Makes Perfect Prime Rib

Description

Sous vide beef spare ribs offer a foolproof method that guarantees melt-in-your-mouth results every time. This precision cooking technique maintains a consistent temperature throughout the cooking process, breaking down tough connective tissues while preserving all the natural juices.

Ingredients

Scale

2 pounds beef spare ribs
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (adjust to taste)
2 sprigs fresh rosemary
3 cloves garlic, crushed
2 tablespoons olive oil

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Instructions

1. Pat the ribs completely dry with paper towels. Remove any tough silverskin membrane from the bone side. Score the fatty areas with shallow diagonal cuts about ½-inch apart, creating a diamond pattern.

2. Mix all the dry seasonings in a small bowl until thoroughly combined. Rub the spice mixture generously over all sides of the ribs, pressing firmly to help it adhere. Place the seasoned beef spare ribs into your sous vide bag. Add the crushed garlic cloves and rosemary sprigs, then drizzle with olive oil. Seal the bag, removing as much air as possible.

3. Set your sous vide circulator to the appropriate temperature and time: For firm but tender texture: 160°F (71°C) for 24 hours. For fall-off-the-bone texture: 145°F (63°C) for 48-72 hours. Submerge your sealed bag of beef spare ribs. Check occasionally to ensure the bag remains fully submerged.

4. After the sous vide process completes, carefully remove the beef spare ribs from the bag, saving the cooking juices. Pat the ribs completely dry with paper towels. Choose one finishing method: Grill on high heat (450-500°F) for 2-3 minutes per side; Broil on high 3-4 inches from heat for 3-4 minutes per side; or Sear in a hot cast iron skillet for 1-2 minutes per side.

5. Allow your ribs to rest for 5-7 minutes before serving. Meanwhile, reduce the reserved cooking juices in a small saucepan over medium-high heat until thickened to create a flavorful sauce. For an extra flavor boost, brush the ribs with your reduced sauce just before serving.

Notes

No fresh rosemary? Use 1 teaspoon dried rosemary instead

Coconut sugar works well as a brown sugar alternative

For a spicier kick, add ¼ teaspoon red pepper flakes

For a lower sodium version, reduce the salt to 1 tablespoon and add fresh herbs

You can season and bag the raw ribs up to 2 days before cooking

Keep cooked ribs refrigerated for up to 4 days or freeze for up to 3 months

To add smoky flavor, add ¼ teaspoon of liquid smoke to your sous vide bag

Prep Time: 20 minutes
Cook Time: 24-72 hours
Category: Main Dish
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 4 oz
Calories: 385
Sugar: 2g
Sodium: 590mg
Fat: 30g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 28g