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Sous Vide Boneless Ribeye Roast

Mike Vrobel
  • 370 minutes
  • Serves 6

INGREDIENTS

4

inch Ribeye, thick boneless roast

1 tbsp

Shallots

3 tsp

Kosher salt

2 tsp

Peppercorns, coarsely ground mixed

1 cup

Red wine, dry

Juices from the sous vide bag