Author: manthatscooking

No comments

Sous Vide Rib Roast

  By ,

Sous Vide Boneless Rib Roast

This two-day sous vide method delivers a perfectly edge-to-edge cooked prime rib with a crisp, browned exterior — all with zero guesswork. The roast cooks low and slow in a precisely controlled water bath on Day 1, then chills overnight. On Day 2, a high-heat oven sear creates that deep brown crust without overcooking the center.

It’s ideal for holiday meals, weekend gatherings, or anytime you want prime rib perfection without the stress of traditional roasting. The seasoning is simple, the workflow is forgiving, and the results stay incredibly consistent. Once sliced, the roast reveals its rosy interior from edge to edge with tender texture throughout.

If you want a perfectly timed, make-ahead rib roast that always hits rare to medium-rare without babysitting the oven, this is the method.

Ingredients

  • 1 boneless prime rib roast (approx. 5 lb 11 oz)
  • 2–3 tbsp kosher salt
  • 1–2 tbsp 16-mesh black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1–2 tsp optional dry seasonings (paprika, dried thyme, rosemary)
  • 2–3 sprigs fresh rosemary (for sous vide bag)
  • 4 tbsp unsalted butter, softened
  • 1–2 sprigs fresh rosemary, finely minced (for butter blend)
  • Ice (for ice bath)

Print This Recipe Print This Recipe

Directions



Day 1: Trim the roast by removing any excess hard fat or silverskin, leaving a 1/4–1/2 inch fat cap.


Score the fat cap in a shallow crosshatch pattern if desired, being careful not to cut into the meat.


Mix kosher salt, black pepper, garlic powder, onion powder, and optional seasonings. Pat the roast dry and generously season all sides.


Place the roast into a vacuum bag with the rosemary sprigs and seal tightly.


Set the sous vide cooker to 131°F (55°C). Submerge the roast completely and cook for 8–12 hours.


Prepare a large ice bath (50/50 ice and water). When the sous vide is finished, plunge the sealed roast into the ice bath for 30–60 minutes to chill.


Keep the roast sealed and refrigerate overnight.



Day 2: Remove the roast from the fridge 1.5–2 hours before searing. Open the bag, discard rosemary, save juices for gravy, and pat the roast very dry.


Mix softened butter with minced rosemary. Preheat the oven to 450–500°F (230–260°C).


Spread the butter mixture evenly over the roast, including the fat cap.


Place the roast on a rack over a baking sheet and sear in the oven for 15–25 minutes, rotating if needed, until browned and crisp.


Rest the roast loosely tented with foil for 10–15 minutes.


Slice against the grain and serve immediately.



Gravy: Melt 2–4 tbsp butter in a saucepan. Whisk in equal flour to form a roux and cook 1–5 minutes.


Add strained sous vide bag juices while whisking. Add 1–2 cups beef broth or water and simmer 5–10 minutes until thickened. Season to taste.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





How far ahead can I sous vide a rib roast and refrigerate it?

You can refrigerate the fully sous-vided, ice-shocked roast for up to 3 days. Quality starts slipping after that, so freeze it instead if you need more time.

Can I sous vide the roast and freeze it for later?

Yes. After chilling, keep the roast sealed and freeze for 2–3 months. Thaw overnight or rewarm in a 131°F bath for 1–2 hours before searing.

Will the fat fully render when cooked sous vide?

No. Sous vide can’t reach the temperatures required for full fat rendering. The oven sear helps, but it won’t match a low-and-slow oven roast.

What doneness does 131°F achieve?

131°F produces a rare-to-medium-rare roast with even pink color edge-to-edge. For slightly less red, use 133–134°F.

Can I cook the roast longer than 12 hours?

It’s safe, but not ideal. Past 12 hours the texture softens too much, approaching deli-style softness. 8–12 hours is the sweet spot.

Is it safe to let the roast sit out before searing?

Yes. Letting it sit 1.5–2 hours improves browning. Don’t exceed 2.5 hours at room temperature.

How do I avoid a cold center after the oven sear?

A cold center can happen with sous vide + cold sear. To avoid it, either let it temper a bit longer or warm the roast at 250°F for 15–20 minutes before searing.

No comments

Dutch Oven Beer Brats

  By ,

Dutch Oven Beer Brats


These Dutch Oven Beer Brats are perfect for a no-fuss weekend dinner or game day cookout. Seared, simmered in German pilsner, and smothered with caramelized onions, they deliver classic pub flavor with minimal effort. This method benefits from slight tweaks — like using medium heat for a better sear and adjusting the lid to release excess steam — to make the results even juicier. Plus, this recipe scales well, so go ahead and double the brats if you’re feeding a crowd!

Ingredients

  • 1 package bratwurst sausage (5 links, ~1.25 lbs)
  • 5 hot dog buns
  • 1 to 2 large yellow onions, sliced
  • 1 tablespoon butter
  • 2 to 3 cans of German pilsner beer
  • Neutral oil (optional, for browning)
  • Deli mustard or preferred toppings

Print This Recipe Print This Recipe

Directions


Heat a Dutch oven over medium-high. If needed, add a small amount of neutral oil. Brown the bratwurst sausages on at least 3 sides, turning as needed for even color — this takes about 8 to 10 minutes. Once browned, remove the brats and place them on a clean plate. Tent loosely with foil to keep warm.


Reduce the heat to medium. Add 1 tablespoon of butter and the sliced onions to the Dutch oven. Sauté for about 10 minutes, stirring occasionally, until the onions are translucent and beginning to brown.


Pour in 2 to 3 cans of German pilsner beer, using the liquid to deglaze the pot. Scrape up any browned bits from the bottom for extra flavor.


Return the brats to the pot, nestling them into the onions and beer. Make sure they are submerged between halfway and three-quarters. Cover the pot loosely, leaving the lid more than just “cracked” to allow enough steam to escape. This helps control the liquid level as the onions release moisture during cooking.


Simmer over medium-low heat for about 30 minutes, or until the internal temperature of the sausages reaches 165°F.


Toast the hot dog buns. Serve the bratwursts with a generous scoop of beer-braised onions and a smear of deli mustard or your favorite condiments. Use extra beer and onions as a dip like French onion.



Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Slow Cooker Mock Tender Roast

  By ,

Slow Cooker Mock Tender Roast


Mock tender roast may be an overlooked cut, but when treated right, it becomes a wallet-friendly, deeply satisfying centerpiece. This slow cooker version transforms the humble roast into a comforting dish layered with flavor. A quick sear adds depth, while a slow braise surrounded by classic pot roast vegetables brings everything together into a rustic, hearty meal.

The true star here is the low-and-slow method, coaxing tenderness out of a lean cut with every hour. Onions, garlic, carrots, celery, and Yukon gold potatoes soak up the seasoned broth, while a simple cornstarch slurry finishes the dish with a glossy gravy. You’ll get all the classic flavors of pot roast, with less fat than chuck and plenty of flexibility.

Real-world results show that this roast holds up well even when prepped the night before, and while the crockpot won’t get your gravy hot enough to thicken properly, a quick transfer to the stovetop solves the issue fast. Consider this a go-to for Sunday dinners or busy weeknights—one cook and you’ll be hooked.

Ingredients

  • 2.5 pounds mock tender roast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 4 large carrots, chopped
  • 4 celery stalks, chopped
  • 1 lb Yukon gold or baby gold potatoes
  • 1 – 2 tbsp cornstarch

Print This Recipe Print This Recipe

Directions


Pat the mock tender roast dry with paper towels. Trim off any silverskin or tough membrane if present. Season all sides with salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.


Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, sear the roast for 2–3 minutes per side until a rich brown crust forms. Transfer the seared roast to a tray or plate.


Optional: Overnight Prep with Food Safety Guidance
If you’re cooking the next day, let the seared roast cool for no more than 30 minutes at room temperature, uncovered or loosely tented with foil. Once no longer steaming, place the roast in the refrigerator on a shallow tray to cool completely. This helps it pass safely through the “danger zone” (40°F to 140°F) within USDA guidelines.

Allow the seared roast to cool in the refrigerator for at least 1 hour. Once cooled below 40°F, you can place it into the slow cooker insert with raw or sautéed vegetables and refrigerate the whole insert overnight. Make sure everything is fully chilled before storage. This saves time in the morning and remains safe if cooled properly.


In the same skillet, lower heat to medium and sauté sliced onions for about 3 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant. If needed, deglaze the pan with a splash of beef broth to release browned bits. Once softened and golden, remove the aromatics from heat.


In the slow cooker insert, layer the chopped carrots and celery on the bottom. Place the seared roast on top, then add the sautéed onions and garlic over the meat.
If you’re prepping this the night before, wait to add the potatoes until the next morning—cubed raw potatoes can oxidize overnight, turning brown and looking unappetizing. For best results, chop and add the potatoes just before you start cooking.


In a small bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste, then pour the mixture over the roast and vegetables when you’re ready to cook.


Cover and cook on LOW for 7–8 hours until the roast is fork-tender and the vegetables are soft. If needed, add an extra hour for tougher cuts.


Once done, remove the roast and vegetables. Tent the roast with foil and let rest 10–15 minutes before slicing. Transfer the remaining liquid in the slow cooker to a saucepan on the stovetop over medium-high heat.


To thicken the gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Whisk the slurry into the simmering liquid and stir until it bubbles and thickens. Add more slurry if needed. Note: Cornstarch must reach 203°F to activate, so thickening is best done on the stovetop—not in the slow cooker.


Slice the roast against the grain or into bite-size pieces. Return the meat and vegetables to the gravy or serve everything separately. Enjoy!


Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Pellet Smoked Jalapeno Popper Dip

  By ,

Pellet Smoked Jalapeno Popper Dip


If you’re looking to make a smoky, gooey, outrageously craveable dip that brings the heat and the comfort, this smoked jalapeño popper cheese dip is your answer. Loaded with three cheeses, roasted peppers, crispy bacon, and roasted garlic, it’s the perfect sidekick for game day, cookouts, or family get-togethers. The smoke infuses the cheese with an incredible depth of flavor, while the roasted jalapeños and poblano add just the right level of spice—bold but not overpowering.

What really sets this recipe apart is the texture: rich, melty, creamy, and topped with crispy buttery panko for that satisfying crunch. You’ll build flavor in layers—first by roasting the garlic and peppers, then blending everything together with sour cream, mayo, and cream cheese. Crumbled bacon and smoked heat take this over the top. And best of all, it’s a recipe that’s flexible: you can prep it the day before and finish it off in the smoker alongside your ribs, brisket, or wings.

Ingredients

  • 1 cup sour cream
  • ¼ cup mayonnaise
  • 1 block cream cheese (8oz)
  • 6 Jalapeno peppers
  • 1 Poblano pepper
  • 1 head garlic
  • 8 slices bacon
  • 14 oz Mexican melting cheese Queso Asadero or Oaxaca
  • 8 oz Colby Jack
  • 8 oz Sharp Cheddar
  • 1 tbsp melted butter
  • 1 cup Panko bread crumbs

Print This Recipe Print This Recipe

Directions

Remove the cream cheese from the refrigerator and allow it to come to room temperature (about 30 minutes).


Preheat the oven to 375°F. Cut the top (non-root end) off the head of garlic and place it on a small sheet of foil. Drizzle with olive oil and wrap tightly.


Rub olive oil over the jalapeños and poblano pepper. Arrange them on a cooling rack over a cookie sheet. Place the wrapped garlic alongside them.
Place 8 bacon slices on a separate cooling rack over a foil-lined sheet pan.


Roast both trays in the oven for 30 minutes. Flip the peppers and bacon, then continue roasting for another 20–30 minutes, or until the bacon is crisp and the peppers are soft and blistered.
Note: Thin bacon (like Oscar Mayer) crisps faster—check at the 30-minute mark. Thicker bacon may need up to 50 minutes.


While the peppers and garlic roast, shred the cheese by hand or using a stand mixer grater attachment.
Tip: Use a spoon to periodically clear out cheese that clogs the shredder.
In a large mixing bowl, combine shredded cheeses with the softened cream cheese, sour cream, and mayonnaise.


Allow roasted peppers and garlic to cool for 10 minutes. Squeeze the roasted garlic cloves out of their skins into the mixing bowl.
Remove seeds from the jalapeños and poblano, dice them, and add to the cheese mixture.


Use a stand mixer with the paddle attachment to blend the mixture thoroughly. Scrape down the sides periodically with a silicone spatula to ensure even mixing.


Optional Make-Ahead Step: Cover the cheese mixture and refrigerate overnight if preparing ahead. Store the bacon separately in an airtight container.


Melt 1 tablespoon of butter in a small skillet over medium heat. Add 1 cup of panko breadcrumbs and stir to coat evenly. Toast for 1–2 minutes, then remove from heat.


Fold crumbled bacon into the cheese mixture. Transfer everything to a 10-inch cast iron skillet or a 9×13 foil pan.


Place the skillet or pan in a smoker running at 275°F. Smoke uncovered for 45–60 minutes until the dip is bubbling and golden brown on top.
Stir occasionally a few times to fold the surface smoke flavor into the dip. The last 10 minutes of the cook, add the breadcrumbs on top.
If smoking at 235°F (e.g., alongside ribs), extend cook time to 90 minutes or more. Stir once midway through to help distribute the smoke.


Serve warm with tortilla chips, crackers, or toasted bread rounds. Leftovers can be refrigerated and reheated the next day.

Print This Recipe Print This Recipe

Watch How To Make This Recipe