Prime Rib-Style Chuck Roast with Horseradish Cream

Combine kosher salt, pepper, garlic powder, onion powder, and dried rosemary in a small bowl.

Pat chuck roast dry and rub generously with the seasoning blend, pressing it into all sides.

Place roast in a vacuum-seal bag with smashed garlic, fresh rosemary, and thyme.

Vacuum seal or use water displacement to remove air.

Preheat sous vide bath to 142°F (61°C).

Submerge bag and cook for 18 h.

When the cook is complete, remove bag and reserve juices in a small saucepan.

Pat roast completely dry with paper towels and let rest 10 min (this is critical for crust).

Make horseradish cream by whisking sour cream, horseradish, Dijon, chives, and salt in a small bowl. Refrigerate.

Preheat oven to 500°F (260°C) with a rack in the upper third.

Heat neutral oil in a heavy oven-safe skillet over high heat until smoking.

Sear roast 60 sec per side until burnished and dark, about 4–5 min total.

Transfer skillet directly to the preheated oven.

Roast for 8–10 min until the exterior is deeply caramelized.

Remove roast to a cutting board and tent loosely with foil. Let rest 10–15 min.

While the roast rests, make the jus. Pour red wine into the saucepan with the reserved bag juices.

Add beef stock and tomato paste, bring to a boil, and reduce by half over high heat (about 8 min).

Strain through a fine mesh strainer into a clean saucepan.

Off heat, whisk in cold butter one tablespoon at a time until silky.

Remove twine and slice roast against the grain into 1/4-inch slices.

Arrange on a warm platter and spoon a little jus over the meat.

Serve with horseradish cream and additional jus on the side.