High Beef Rib – Sous Vide Cooked

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	8 hrs
Total Time	8 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

4 tablespoon Worcestershire sauce
2 tablespoon salt
1 tablespoon pepper, freshly ground
1 tablespoon rapeseed oil
1.3 kg roast beef (high rib, on the bone)

Instructions

Rub the beef rib generously with Worcestershire sauce.
Sprinkle with salt and rub it in evenly.
Place the rib in a vacuum bag and vacuum-seal it.
Transfer to a sous vide container and cook at 56°C (133°F) for 8 hours.
Remove the rib from the bag and sear on all sides over medium-high heat in a cast-iron pan or on a grill until browned, roughly 2–3 minutes per side.
Cut into slices and sprinkle with freshly ground pepper.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.