SOUS VIDE RIBEYE ROAST RECIPES

Steps:

• Set the sous vide cooker at 57°C / 135°F to preheat the water. This is the right temperature for beef to get that perfect pink center.
• Place the beef in the vacuum seal bag, add the rosemary, and the vegetable seed oil. Add the garlic clove and seal the bag.
• When the water is heated, place the bag into the sous vide container. Cook for 16 hours.
• Once the beef has finished cooking, take it out of the vacuum sealed bag.
• Discard the whole liquids, and dry the meat down.
• Melt and heat the butter in the cast iron skillet.
• Place the roast beef on the hot skillet, and let it roast in the butter until all sides are golden brown.
• Season with salt as desired and it's ready to eat. Thinly slice the roast beef and enjoy!

Steps:

• Set up your sous vide water bath with the temperature set to 136℉
• In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
• Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
• Vacuum seal the roast in a plastic bag and cook it at 136℉ for 24 hours. When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
• To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for 15 minutes, turning it halfway through. Once the roast comes out of the oven, let it rest for 5 to 10 minutes before serving.
• The juices from the roast can be served as an au jus. To make the au jus take the liquid from the bag the roast was cooked in and bring it to a boil in a small saucepan for three to five minutes.
• The au jus is especially good when you're using the roast beef to make French Dip sandwiches.