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Sous Vide Pork Ribeye Roast

Course Main Course
Cuisine American
Keyword butter, garlic, herbed, pork, pork ribeye, rib roast, sous vide
Prep Time 5 minutes
Hands-On Cook Time 20 minutes
Sous Vide Time 3 hours
Total Time 3 hours 25 minutes
Servings 4 people


  • 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



  1. Set sous vide machine to 59C/138F.

  2. 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.


  1. Mix together softened butter, garlic, rosemary thyme, salt and Lawry's seasoning salt together in a bowl until the compound butter is spreadable.

  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.

  3. 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.

  4. 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.