The first roast in the new sous vide. Finished on the Big Green Egg.
Ribeye Roast
What's better than a ribeye roast? One that's cooked sous vide and finished on the Big Green Egg!
Ingredients
- 1 tbsp three peppercorn mix coarsely ground
- 1 tbsp kosher salt
- 2-4 sprigs Rosemary
- 2-4 sprigs Thyme
- 6 pounds Ribeye roast tied
Instructions
- Preheat the sous vide water to 135 degrees.
- Tie the roast with kitchen twine at 2 inch intervals across the muscle groups. Place the roast in a vacuum bag or ziplock and remove the air.
- Place the roast in the sous vide water. The minimum cooking time is 6 hours, I would go at least 7. It can hold for as long as 10 hours total, in my case 7 cooking hours + a 3 hour hold window.
- When the roast had been in the sous vide for 6 hours, I lit the BGE and set it for 550 degrees.
- After the sous vide cooking, remove roast from the bag and scrape off the herbs. Dry roast with paper towels.
- With the BGE hot and the rack 3-4 inches above the charcoal, sear the roast on all sides starting with the fat side up. 2-3 minutes on each side should be plenty. Be sure the work quickly with the turning to close the BGE as soon as possible to keep the flare-ups to a minimum.
- Move roast to cutting board and allow to rest for 5 minutes. Slice and serve!
Notes
For my first attempt at this recipe I set the sous vide to 133 degrees. Although it turned out great, I think 135 is a better temperature.
