31 Recipes

Sous Vide Recipes

Precise and delicious sous vide recipes — perfectly cooked steaks, chicken, fish, eggs, and beyond.

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Sous-Vide Prime Rib

Need a something different for Easter? This is a easy way to cook prime rib sous vide style!

4 hr370 cal45 g proteinServes 422 saves

Chris H

Ingredients

4 lbs Prime Rib roast
1/4 cup Kosher salt
1 tbsp Black pepper
1 stick Salted butter
1 stick Unsalted butter
1 tbsp Garlic powder
2 tbsp Herbs de Providence
Sous vide machine
Sealer bags
Sealer

Instructions

1Before cooking the meat, take the two sticks of butter (1 cup) and let soften enough to mix together with garlic powder and Herbs de Provence. Mix well and refrigerate until needed.
2Take the sous-vide machine and set it in the container with water and set it to 130 degrees.
3Take the rib roast and coat well with the salt and pepper. Don't worry if it seems like a lot of salt. It is only coating the outside of the entire roast.
4Place roast in a sealer bag and seal per your sealer instructions. Make sure it is sealed well.
5Place the sealed roast in the sous-vide container and cook at 130 degrees for 6.5 hours.
6After cooking, remove roast from sous-vide and sealer bag and discard liquid. Place on a cooling rack or pan and blot dry softly with paper towels. Let cool for about 10 to 15 minutes.
7Take the butter mixture and coat liberally with entire mixture. After coating, place roast in the oven at 500 degrees for 10-15 minutes.
8Remove from oven and let rest about five minutes. Slice to the thickness of your liking.

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Why Sous Vide Is the Technique That Changes How You Cook Proteins

Sous vide cooking means sealing food in a bag and cooking it in a precisely temperature-controlled water bath. The result is the most perfectly cooked proteins possible — a steak that's medium-rare from edge to edge, chicken breast that's impossibly juicy, salmon with a silky, almost custardy texture.

The technique is forgiving in a way no other method is: a steak can sit in the bath for an hour or three without overcooking. It's the difference between watching a pot and doing something else entirely. Finish with a hard sear for texture and you're serving restaurant-quality proteins every time.

Home cooks on Pepper perfect their sous vide craft, saving and sharing the recipes that make precision cooking an effortless part of their kitchen routine.

Quick Tips

1
Sear after, not before
For sous vide steak or chicken, do the sear after the water bath, not before. A post-sear builds a deep crust while the interior stays at the exact temperature you dialed in.
2
Pat dry before searing
After pulling food from the bag, pat it completely dry and let it rest uncovered for a minute or two. Surface moisture is the enemy of a good sear — dry surface, better crust.
3
Go easy on aromatics
Flavors concentrate inside a sealed bag during long cooks. Use half the garlic, herbs, or spices you normally would — what seems subtle going in often turns intense coming out.
4
Use the bag liquid for sauce
The juices collected in the sous vide bag are concentrated and full of flavor. Pour them into a hot pan, reduce quickly, finish with butter, and you have an instant sauce.