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Side view of a slice of sous vide rib roast on a wooden board.

Sous Vide Rib Roast with Red Wine Jus

Sous Vide Rib Roast with Red Wine Jus and creamy horseradish sauce is tender, juicy and impossible to over cook using the sous vide method!
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 8 hours 20 minutes
Resting Time 12 hours
Total Time 20 hours 40 minutes
Servings 8 people
Calories 747kcal


  • 4-6 pound ribeye roast bone-in
  • 1 tablespoon salt

Peppercorn Red Wine Jus:

  • bag juice juice reserved from bag after cooking is done
  • 1 teaspoon cracked black pepper
  • ½ cup sweet red wine
  • 2 garlic cloves minced
  • 1 tablespoon butter
  • beef broth enough to equal ½ cup total liquid between the bag juice and beef broth

Creamy Horseradish Sauce:


  • Coat the roast with salt and let it sit in the fridge, uncovered, overnight.
  • Heat a sous vide water bath to 132F degrees (or your preferred temperature from the chart in the post above).
  • Remove the roast from the fridge and sear it on all sides. Let it cool enough to be handled.
  • Place in a vacuum seal bag and cook for 8 hours.
  • Remove from water bath, cut open the bag and pour the bag juices into a bowl.
  • Carefully remove the roast from the bag and set on a plate.
  • Heat a grill on high heat and sear the roast on all sides about 30-60 seconds per side.
  • Remove from heat, let cool slightly and slice meat between the bones.

Peppercorn Red Wine Jus:

  • Sauté the garlic in butter until it softens.
  • Add the peppercorns and cook 1-2 minutes, until garlic is very light brown.
  • Add the wine, bag juice and beef broth and simmer 4-6 minutes, tasting to ensure it's not too salty.
  • Add any additional salt to taste and serve on top of sliced beef.

Creamy Horseradish Sauce:

  • Mix all ingredients together and store in the fridge until ready to use.


  1. For the best results, let the seasoned rib roast sit in the fridge, uncovered, overnight. This helps it tenderize and seals in the juices.
  2. You’ll want to make sure to remove the air from the bag to avoid bacteria entering the bag.
  3. Use a large enough bag to fit your roast, and be careful that the bones don’t pierce the bag and create a hole.
  4. If air gets in the bag while the rib roast is cooking, open the sealable bag or ziplock bag, remove the air and reseal it again.
  5. The bag should be fully submerged in the water bath so the roast cooks safely and evenly. To prevent the bag from floating, you can use something heavy like a sous vide sinker weight.
  6. For a good sear, once the roast comes out of the water bath, pat it dry with paper towels before searing it on the grill. You should also make sure your grill is extremely hot.
  7. Let the roast rest for a few minutes before carving it so the juices have time to redistribute throughout the meat and it gets tender and juicy throughout.
  8. For the creamy horseradish sauce, be sure to use fresh horseradish, and not horseradish sauce.


Serving: 6ounces | Calories: 747kcal | Carbohydrates: 2g | Protein: 31g | Fat: 66g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1185mg | Potassium: 572mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg