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Overview
The water bath gives prime rib, strip loin, and tri-tip an even center from edge to edge. Choose the doneness you like, brown the outside well, then rest and carve.
Time and temperature
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| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Medium-Rare | 133°–135°F | 145°F | 6–12 hours | 24 hours |
| Medium | 137°–140°F | 145°F | 8–10 hours | 12 hours |
| Medium-Well | 145°–150°F | 145°F | 10–12 hours | 12 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 133°–135°FMedium-Rare
- A rosy, juicy roast that carves into clean slices.
Best for
- Prime rib
- Strip loin
- Top sirloin
Notes
- Finish with herb butter or beef jus glaze.
Tips
- Season 24 hours ahead and let the roast dry uncovered in the fridge to help the final crust brown fast.
- After the bath, shock in ice water for 10 minutes — this prevents overcooking during the high-heat finish.
- Slice against the grain with a long slicing knife; wipe the blade between cuts for clean presentation.
- 137°–140°FMedium
- A warmer pink center with a little more chew.
Best for
- Sirloin
- Chuck roasts
Notes
- Brush with mustard + herbs before the finishing roast.
- Slice thin for sandwiches or carving stations.
Tips
- Tie the roast to maintain an even diameter so every slice cooks the same.
- Finish with herb butter or demi-glace right after carving to keep slices glossy.
- 145°–150°FMedium-Well
- Very little pink and a firm bite without drying out the roast.
Best for
- Pot roast
- Family-style service
Notes
- Serve with horseradish cream to cut richness.
Tips
- Brush with beef tallow or butter before broiling to prevent the surface from drying out.
- Rest the roast for at least 15 minutes so juices redistribute before slicing thin.
Get it ready
- Season with salt and your favorite spices.
- Add garlic, herbs, or citrus if you like.
- Bag the whole roast with a vacuum sealer, or remove the air by water displacement before closing a zip-top bag.
- Make sure the bag stays fully submerged while the food cooks.
Finish and serve
- Take it out of the bag and pat it dry.
- Brown it quickly in a hot skillet, under the broiler, or on the grill.
- Rest for at least 3 minutes before slicing.
- Serve right away.
Useful tips
- Beef roasts span a wide range of cuts and each needs a different approach. The golden rule: marbled cuts (prime rib) cook at lower temps for less time, lean cuts (round) cook longer to compensate for lack of fat.
- For any roast, the sear goes AFTER the bath. A pre-sear sounds right but 12–24 hours of moisture in the bag washes the crust away. A post-sear at 500°F builds a permanent exterior.
- Anti-tip: do not cook a lean round roast the same way you cook a fatty rib roast. Round needs 24+ hours at 135°F. A 4-hour cook that works for prime rib will leave round tough and chewy.
Questions
QMedium-Rare: What’s the best way to serve for crowds?
Slice thicker pieces for entrées, thinner slices for sandwiches, and keep a warm jus nearby to rehydrate slices if needed.
QMedium: How do I keep slices warm for service?
Hold carved meat in a low oven (140°F) or dip slices in hot jus right before plating.
QMedium: What finishing sauces pair best?
Horseradish cream, peppercorn sauce, chimichurri, or red wine reduction all complement a medium roast.
QMedium-Well: Will 145°–150°F taste dry?
No — the sealed environment keeps moisture inside; just avoid over-browning during the finished dish.
QMedium-Well: How thin should I slice?
For family-style service, slice 1/4-inch thick; for sandwiches, go as thin as your knife allows.
Cook safely
Use the chart for timing, then check the thickest part of the roast with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices. If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.