4 Bone Ribeye Roast
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Anova
Pro-level cooking techniques made simple.
Ingredients for 12
8-10 Lb Ribeye roast
5-6 Cloves of Garlic
3-4 sprigs of Rosemary
3 Tbsp of Olive oil
Salt
Pepper
2 eggs (only egg whites)
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 138.0ºF / 58.9ºC.
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Step 2
Sear the ribeye roast until golden brown on all sides. Add 2 Garoua and one spring of rosemary to pan during searing process.
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Step 3
Once all sides are a nice brown, remove ribeye and set aside. Prep sou vide bag ( if you can find a sous vide bag big enough for roast buy a 2.5 gallon ziplock bag at smart and finals, works well also) place roast in bag add the garlic and rosemary from pan and some pan drippings to the bag. Optional: to add more garlic and Rosemary.
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Step 4
Submerge bag into sous vide container or pot and secure well. Roast should be fully in water. Sous vide for 12 hours. NOTE: make sure that no water enters the bag
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Step 5
PREPARING HERB SEASONING: Sprig of Rosemary 1/2 cup of salt 1/4 cup of garlic powder 1 Tbsp of black pepper 2 egg whites: whisk til foamy. For the rosemary remove leaves and chop finely, then combine all ingredients except the egg.
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Step 6
Once roast the roast is finish, remove from bag and place on roasting rack. Pre heat oven to 425 degrees Then take foamy egg whites and coat the roast After Coating the roast,sprinkle seasoning generously all over the roast.
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Step 7
Then place roast in the oven for 1hr or until herb crust is golden brown. Let the roast rest for ten minutes before cutting. Then serve.
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Step 8
Optional au jus recipe: Take residual juice from sous vide bag, place in sauce pan or pot, then reduce until liquid is almost evaporated Deglaze the pot/pan with a little bit of beef stock, then add 2 cups of stock. Season to taste. And strain liquid before serving.
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Finishing Steps
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Step 0
Place roast on cutting board add 2 fresh sprigs of rosemary on top and place bowl of au jus next to it and serve. Roast can also be pre slice prior to serving.