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Sous Vide Holiday Roast

Sous Vide Holiday Roast

Dan Kohler and Lisa Fetterman use the Nomiku method for cooking a holiday roast!
Ingredients for the Roast:
  • 5 lb piece of boneless prime rib roast
  • salt and pepper
  • 2 sprigs rosemary
  • 2 sprigs thyme
Ingredients for the Mustard Rub:
  • ¼ Cup Dijon Mustard
  • 1 Tablespoons Worcestershire Sauce
  • 1 clove garlic, crushed into a paste
  •  2 Tablespoons cracked black pepper


Directions:


  1. Preheat Nomiku water bath to 57ºC (134.7ºF)
  1. Generously season the roast with salt and pepper, then seal in a freezer safe zip bag (2 gallon size) along with rosemary and thyme.
  1. Lower bag into water bath and cook for six hours.
  1. 30 minutes before the six hours are up, preheat oven to 450º.
  1. Remove roast from water bath, drain off and set aside the liquid in the bag, and transfer the roast to a sheet tray.
  1. To make the rub, stir together all ingredients in a bowl.
  1. Pat roast dry with paper towels before spreading the rub all over it using a rubber spatula.
  1. Place the beef in the oven and roast for 20-30 minutes, until golden brown.
  1. Remove the beef from the oven and transfer to a serving platter.
  1. Carve and serve with the reserved cooking liquid as an au jus.



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