Overview
Whole roasts are where sous vide shines: you can take a prime rib, strip loin, or tri-tip to a perfect edge-to-edge pink without babysitting an oven. The bath gently brings the center to target temperature, giving you uniform doneness and predictable carving slices for a crowd. After the cook, chill briefly, then blast the exterior in a very hot oven or on the grill to build a crust while keeping the inside exactly where you want it. Use this guide to choose a doneness window and the hold time that fits your schedule.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Medium Rare | 133°–135°F | 6–12 h | 24 h |
| Medium | 137°–140°F | 8–10 h | 12 h |
| Medium Well | 145°–150°F | 10–12 h | 12 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Hold 4+ hours for pasteurization when serving crowds. Fully pasteurized and great for buffets. Above USDA guidance with long hold for safety. Always sear the exterior in a ripping-hot pan or grill to eliminate surface pathogens. Serve immediately.
See our food safety guide.
Texture Profiles
- 133°–135°FMedium Rare
- Prime rib classic—rosy center, juicy fat rendering, perfect for carving stations.
- 137°–140°FMedium
- Warmer pink center with a bit more chew, ideal for mixed preferences.
- 145°–150°FMedium Well
- For guests who prefer very little pink—still juicy thanks to sous vide.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving