When I first picked up a delicious pork ribeye roast, I knew I had to cook it sous vide. It is truly the only way to guarantee the meat is tender, juicy and perfectly cooked all the way through. Deciding how to season the pork roast was a little more difficult. After some experimentation and test runs, I finally figured it out. I created salty, garlicky and herbaceous compound butter that perfectly compliments the flavor profile of the pork roast. This butter compound is all the salt and flavor the pork roast needs for epic taste. Furthermore, coating the roast in this butter amplifies the Malliard reaction in the oven, which creates a picture-worthy sear.
Add sous vide pork ribeye roast and garlic herb compound butter together and you have a fool-proof method for making unforgettable meal. Now take this knowledge and make the best pork ribeye roast for your friends and family!
Time and Temperature
We found that cooking the pork roast at 59C/138F for 3 hours is the perfect combination. Leaving the roast in for 3 hours breaks down the connective tissue (collagen), which results in an extremely tender roast. Also, cooking it at a temperature of 138F is the sweet spot for juicy, delicious pork. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). If you want to explore other time and temperature options, check out our cooking guide here.
To French or Not to French
"Frenching" is a culinary technique that involves exposing the rib bones by cutting off meat and fat from the bone side of a roast. Frenching is generally used to beautify a dish and make it look fancier. However, for this recipe frenching makes sense since you are trimming away excess fat in advance that you would end up cutting off later. Plus the prime rib looks absolutely stunning frenched. If you want to be adventurous and learn a new skill, try frenching the prime rib yourself at home. Just make sure your knife is real sharp so you can effortlessly carve this heavenly piece of meat. I recommend the E5 electric knife sharpener for the job. If frenching isn't for you, just ask your butcher and they will be happy to do it for you.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Baking Rack Pan – Having a quality baking rack pan for this recipe is essential. Setting the pork roast on the baking rack is key because all the juices and drippings fall down into the pan, which allows the roast to get an excellent sear in the oven. USA Pan offers the best quality and price, which is why it is our favorite pan brand.
Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.
Check out our full list of recommended gear here.
Sous Vide Pork Ribeye Roast
- 2-3 lbs pork ribeye roast
- 8 tablespoon unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- ½ tablespoon salt
- ½ tablespoon Lawry's seasoning salt
Set sous vide machine to 59C/138F.
Put the roast in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop pork in the bath for 3 hours.
Mix together softened butter, garlic, rosemary thyme, salt and Lawry's seasoning salt together in a bowl until the compound butter is spreadable.
Remove bag from bath. Take pork roast out of the bag, thoroughly pat dry and season with salt and pepper. Drop the roast in an ice bath for 10 minutes to cool down, or place in fridge for 20 minutes until cool.
Preheat oven for 475F. Evenly coat garlic herbed compound butter on the entire pork roast. Place pork on a baking rack pan and cook for 15 minutes.
Remove pork roast from oven. Let rest for 5 minutes. If it is a bone-in roast, carefully carve off the bones making sure not to cut into the roast. Carve the pork roast into slabs and enjoy this heavenly piece of meat. *Pro tip - brush the excess butter and garlic mixture from the pan onto each piece before serving.
Hi Jason, I am just getting into the whole sous vide thing. I am understanding from my research that a lot of others are cooking this size of meat for at least 24 hours. Are you cooking this pork to 'pink"?" Could you also please clarify point- "2. Remove bag from bath. Take pork roast out of the bag, thoroughly pat dry and season with salt and pepper. Drop the roast in an ice bath for 10 minutes to cool down, or place in fridge for 20 minutes until cool." Have I read this right? Should the roast be put in ice bath/fridge before being taken out of bag and dried/salt and peppered? Thanks for your reply.
Jason Veselak says
Hi Lena, happy to help. In my experience you can cook the pork roast through in 3 hours, no need to go 24 hours. If you’d like to err on the side of caution, you could increase the time to 6 hours. And the temperature will actually control the pinkness of it, so If you prefer it more cooked you can increase to about 145F.
And regarding the instruction, the pork should immediately go in the ice bath, then fridge, then seasoned once ready to finish. Thank you for pointing that out! I will definitely change the instruction to the correct order.
Hope you enjoy and please let me know if you have any other question!
The correct term is Pork Loin, Loin Eye. It is item number 413C in the Institutional Meat Purchase Specifications, page 32: