Imagine cutting into a pork roast so tender it practically melts in your mouth, with flavors so rich and juicy that your dinner guests will be begging for your culinary secrets. Our Sous Vide Pork Ribeye Roast is not just a meal – it's a game-changing cooking experience that transforms an ordinary cut of meat into a restaurant-quality masterpiece right in your own kitchen. Get ready to elevate your cooking skills and impress everyone at your table with this foolproof technique that guarantees perfection every single time!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb pork ribeye roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Remove pork ribeye roast from refrigerator 30 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
- Fill sous vide water bath and preheat to 145°F (63°C) for medium doneness with a tender, juicy texture.
- Pat the pork roast completely dry using paper towels to remove excess moisture, which helps seasoning adhere and promotes better searing later.
- In a small bowl, mix salt, black pepper, garlic powder, and onion powder to create a comprehensive dry rub seasoning blend.
- Evenly coat entire roast with olive oil, then generously apply the seasoning mixture, pressing gently to ensure spices adhere to the meat's surface.
- Place seasoned roast into a large vacuum seal or heavy-duty zip-lock bag, removing as much air as possible to create a tight seal.
- Carefully submerge sealed bag into preheated water bath, ensuring meat is fully underwater and not touching sides of container.
- Cook sous vide for 4 hours, maintaining consistent water temperature to break down connective tissues and create maximum tenderness.
- Once cooking time completes, carefully remove bag from water bath and gently extract roast.
- Pat roast dry again and optionally sear in hot cast-iron skillet with additional olive oil for 1-2 minutes per side to develop golden-brown crust.
- Let roast rest for 10 minutes before slicing against the grain to preserve juiciness and maximize flavor.
- Slice into 1/2-inch thick portions and serve immediately with preferred side dishes.
Tips
- Temperature Precision: Always use a reliable digital thermometer to ensure your water bath maintains exactly 145°F for consistent results.
- Seasoning Matters: Don't be shy with your dry rub – massage the spices into the meat to maximize flavor penetration.
- Searing Technique: If you choose to sear, ensure your skillet is scorching hot to create a beautiful golden-brown crust without overcooking the interior.
- Resting is Crucial: Always let the meat rest after cooking to allow juices to redistribute, ensuring each slice is incredibly moist.
- Meal Prep Friendly: This roast can be prepared ahead of time and quickly finished with a sear when you're ready to serve, making it perfect for busy home cooks.
- Storage Tip: Leftover sous vide pork can be stored in the refrigerator for 3-4 days and gently reheated without losing its tenderness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: g
Protein: 38g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 110mg
