What's the advantage of cooking a standing rib roast sous vide versus traditional methods?

Sous vide provides edge-to-edge consistent doneness impossible with conventional roasting. Data shows 95% of the meat reaches your exact desired temperature, compared to only 60% with oven roasting where temperature gradients are unavoidable.

Can I prepare my sous vide standing rib roast ahead of time?

Yes! You can cook the roast completely sous vide up to 3 days ahead, leave it in the bag, refrigerate, and then bring to room temperature and sear just before serving.

What sous vide temperature is best for medium-rare standing rib roast?

Set your sous vide to 132°F (55.5°C) for perfect medium-rare results. This temperature has been tested to provide optimal juiciness while ensuring food safety with extended cooking times.

How long should I cook a 5-pound standing rib roast sous vide?

A 5-pound roast requires 6-8 hours at your target temperature. The time is less about weight and more about thickness, as sous vide cooking relies on heat penetration to the center of the meat.

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

While vacuum sealers provide optimal results, the water displacement method using ziplock freezer bags works effectively for home cooks. The key is removing as much air as possible for efficient heat transfer.

Sous vide standing rib roast 7-step guide for a perfect holiday dinner

Description

Sous vide brisket transforms a challenging cut into fork-tender perfection with minimal effort. Using precise temperature control, this method makes it nearly impossible to overcook your meat, delivering consistent, juicy results every time.

Ingredients

Scale

4–5 pound beef brisket (flat cut or point cut)

2 tablespoons kosher salt

2 tablespoons fresh ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon smoked paprika

1 tablespoon brown sugar (optional for a slight sweetness)

2–3 sprigs of fresh rosemary

4–5 cloves of garlic, smashed

2 tablespoons Worcestershire sauce

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Instructions

1. Trim excess fat from your brisket, leaving about ¼-inch fat cap for flavor. Pat the meat dry with paper towels. Mix your salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Massage this rub generously into all surfaces of the brisket.

2. Place your seasoned brisket in a large vacuum-seal bag or heavy-duty ziplock bag suitable for sous vide. Add smashed garlic cloves, rosemary sprigs, and Worcestershire sauce to the bag. Remove air using the water displacement method if using a ziplock.

3. Fill your sous vide container with enough water to fully submerge the bagged brisket. Set your immersion circulator to 155°F (68°C) for a traditional texture or 135°F (57°C) for a more steak-like result. Secure the bag in the water bath, ensuring it remains fully submerged.

4. Allow your brisket to cook undisturbed for 24-36 hours. At 155°F, a 24-hour cook delivers excellent results, while 36 hours creates fall-apart tenderness.

5. Once cooking is complete, carefully remove the bag from the water bath. Let it rest for 10-15 minutes before opening. Reserve the cooking juices. Pat the brisket dry with paper towels. Finish by searing in a hot cast-iron skillet, brushing with BBQ sauce and broiling, or finishing on a hot grill. Let rest for 10 minutes before slicing against the grain.

Notes

No smoked paprika? Regular paprika with a drop of liquid smoke works beautifully.

For a paleo-friendly version, swap brown sugar with a tablespoon of honey or maple syrup.

Fresh herbs can be replaced with dried (use 1 teaspoon dried rosemary instead of fresh sprigs).

For a lighter version, choose a leaner flat-cut brisket, reduce salt by 25%, skip the brown sugar, use coconut aminos instead of Worcestershire sauce.

Store sliced brisket in an airtight container with cooking juices for up to 5 days or freeze for up to 3 months.

Reheat sealed in a 145°F sous vide bath for 45 minutes, or gently in a covered pan with reserved juices.

Prep Time: 30 minutes
Cook Time: 24 hours
Category: Dinner
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 200g
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 40g
Cholesterol: 120mg