Category: Beef

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Sous Vide Rib Roast

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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)

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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.

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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.

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Slow Cooker Mock Tender Roast

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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

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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!


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Dutch Oven Sirloin Tip Roast

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Dutch Oven Sirloin Tip Roast


If you’re looking for a hearty, comforting meal that delivers deep, savory flavor, this Dutch Oven Braised Sirloin Tip Roast is an excellent choice. It’s a slightly leaner alternative to the classic chuck roast while still offering a rich, beefy taste complemented by aromatic vegetables and a silky gravy. With carrots, celery, potatoes, fresh rosemary, and a splash of Worcestershire sauce, this dish is the perfect combination of rustic charm and home-cooked satisfaction.

The braising method in a Dutch oven creates a tender roast with just enough structure to slice cleanly while soaking up all the rich cooking juices. While sirloin tip is naturally leaner than chuck, this cut still becomes wonderfully tender after a slow cook at 300°F. The vegetables cook beautifully with the broth, infusing it with sweetness and earthiness, while the rosemary adds a fragrant note that ties it all together.

This recipe shines for weeknight family dinners or weekend gatherings where you want something warm, filling, and sure to please a crowd. Plus, with the option to make a light, velvety gravy from the braising liquid, every slice of beef and every forkful of vegetables is coated in pure comfort. Serve it straight from the Dutch oven for a rustic presentation, and you’ll have a meal that feels classic yet polished.

Ingredients

  • 3 pounds sirloin tip roast
  • 4 carrots, peeled and chopped into chunks
  • 3 celery stalks, sliced into strips
  • 1 white onion, sliced into strips
  • 3 garlic cloves, minced
  • 2 russet potatoes, halved or quartered
  • 3 sprigs fresh rosemary (mince 1 sprig for vegetables)
  • 2 cups beef broth (or 1 can, ~14.5 oz, for a lighter gravy)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch (plus extra if needed)
  • ½ cup red wine (optional, to enhance depth of flavor during deglazing)

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Directions

Preheat oven to 300°F. Pat the sirloin tip roast dry with paper towels. Season generously with salt and pepper on all sides.


Heat a 6-quart (or larger) Dutch oven over medium-high heat. Add olive oil, then sear the roast for about 4–5 minutes per side until a deep brown crust forms. Transfer the roast to a plate and set aside.


Reduce heat to medium. Add sliced onion, carrots, and celery. Sauté for 8–10 minutes until onions are translucent and lightly browned. Stir in the minced garlic and minced rosemary. Cook for 1 minute, stirring to prevent burning.


Pour in ½ cup red wine (optional) or a small portion of the beef broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Add Worcestershire sauce and rosemary sprigs. Bring to a gentle simmer.


Add the potatoes, then return the seared roast (and any juices) to the Dutch oven. Add the remaining beef broth. Cover with the lid and transfer to the oven. Braise for 3 hours at 300°F without opening the lid.


Remove the roast and vegetables. Tent the beef with foil to rest for 15 minutes. Bring the Dutch oven with braising liquid to medium heat on the stovetop. Mix 1 tbsp cornstarch with 1½ tbsp cold water and whisk into the liquid. Simmer for 5–10 minutes, stirring occasionally, until it lightly coats the back of a spoon. For a thicker gravy, repeat with an extra ½ tbsp cornstarch slurry.


Slice the roast against the grain or break into chunks for a pot roast-style presentation. Return the beef and vegetables to the Dutch oven, coating them in the gravy. Serve hot, directly from the pot or transfer to a serving platter.

Alternative Method:
For firmer vegetables, braise the roast for 2 hours before adding carrots and potatoes. After 2 hours, nestle the vegetables around the roast, cover, and continue braising for 1 to 1.5 hours until tender. This results in a slightly firmer vegetable texture while maintaining a fully tender roast.

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Grilled Corned Beef And Cabbage

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Grilled Corned Beef And Cabbage


Grilled corned beef and cabbage takes a traditional comfort dish and elevates it with rich, smoky flavors and a perfectly balanced texture. Slow-cooked with lump charcoal and infused with Guinness Stout and beef broth, this recipe creates a deeply flavorful brisket with tender, braised vegetables. By carefully managing heat zones on the grill, the beef achieves a beautiful crust while staying juicy and flavorful inside, while the vegetables absorb all the savory goodness from the cooking liquid.

The secret to making this dish truly stand out is in the technique. The corned beef is seasoned, smoked, and then braised to develop the perfect texture. Meanwhile, the carrots, red potatoes, cabbage, and onions are cooked separately, allowing them to reach the ideal tenderness without becoming mushy. This method ensures every bite is packed with bold, well-balanced flavors, while keeping the vegetables firm yet fork-tender.

Whether you’re preparing this for a St. Patrick’s Day feast or simply want a satisfying meal cooked over live fire, this recipe delivers smoky, savory perfection.

Ingredients

  • 1 (3 pound) corned beef brisket
  • 12 oz baby carrots
  • 3 pounds red potatoes
  • 1 large yellow onion
  • 1 head of cabbage
  • 2 cups beef broth
  • 1/2 bottle Guinness Stout

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Directions

Remove the corned beef from the package and rinse it thoroughly to remove excess brine (optional but recommended for better seasoning absorption). Pat dry and rub with 1 tablespoon of yellow mustard to help the seasoning stick. Using a mortar and pestle, grind the seasoning packet and mix it with 1 tablespoon black pepper and 1 tablespoon garlic powder for extra depth. Apply half the seasoning mix evenly over all sides of the beef.


Set up a two-zone fire on your grill (indirect heat for smoking and direct heat for later adjustments). Add lump charcoal and a few wood chunks (oak or hickory preferred) for additional smoke flavor.
Place the corned beef on the cooler side of the grill (indirect heat) and smoke at 250°F for 2 hours.


After 2 hours, transfer the brisket to a small aluminum pan and pour in 1 can of beef broth and ½ bottle of Guinness Stout. Insert a meat probe into the thickest part of the brisket and cover the pan with foil, leaving room for the probe wire to exit. Move the pan closer to the fire but not directly over it, maintaining a stable 250°F temperature. Allow the internal temperature of the brisket to reach 175-177°F, then remove from heat. Wrap the beef in butcher paper and a towel, placing it in a small cooler to rest.


While the beef rests, add the chopped vegetables (potatoes, carrots, onion, and cabbage) to the foil pan used for the brisket. Keep the juices in the pan and cover with foil then place over indirect heat on the grill for 1 hour. After 1 hour, move the pan directly over the fire and cook for another 45 minutes to 1 hour, until the vegetables are fork-tender.


Slice the rested corned beef against the grain for the most tender texture. Serve with the cabbage, carrots, potatoes, and onions, drizzling extra braising liquid over the top for added moisture.

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