If you are ordering from the EU please visit www.sousvidetools.com/eu/

Sous Vide Rib of Beef | Recipe by sousvidetools.com

Sous Vide Rib of Beef with Herb Infused Celeriac and Forest Mushroom Sauce

Sous Vide Rib of Beef with Herb Infused Celeriac and Forest Mushroom Sauce Beef
  • COOK TIME: 6 hours
  • PREP TIME: 30 Minutes
  • SERVES: 4


  • 2-3kg Piece of Boneless Rib of Beef
  • 3 tsp Chopped Thyme
  • 2 tsp Crushed Black Pepper
  • 1 Celeriac
  • 1 Small Bunch Tarragon
  • 100mls Olive Oil
  • 1 tsp Smoked Paprika
  • 2 tbsp Whole Grain Mustard
  • 2 tsp Smoked Sea Salt
  • ½ tsp Roasted Garlic Powder
  • 250g Mixed Wild Mushrooms , Brushed Or Washed
  • 1 Bulb Roasted Garlic
  • 200ml Good Quality Chicken Stock
  • 100ml Crème Fraiche




Vacuum Packer
Sous Vide Water Oven
Vacuum Pouches
Chopping Boards
Kitchen Knives
Fine Sieve
Blow Torch
Sauté Pans
Griddle Plate
Small Hand Blender


This take on a classic roast beef pairs beautifully with an underused vegetable.


  1. Place the rib of beef on a board. Squeeze all the roasted garlic from the bulb and massage into the rib
  2. Season the rib with smoked paprika, thyme, sea salt and crushed black pepper
  3. Place into a vacuum pouch and seal then place into a preheated water oven at 55 degrees and cook sous vide for 5 hours
  4. In a large bowl add the olive oil. Finely chop the tarragon and add to the oil along with the garlic powder, mustard and sea salt
  5. Peel, wash and cut the celeriac into the desired size pieces. Add to a pouch with the infused herb oil and seal
  6. Cook the celeriac in a preheated water oven for 40 mins at 80 degrees
  7. In a large pan take the cooked rib out of the pouch and pat dry. Caramelise with a little oil until dark brown on all sides. Take out the beef and set aside to rest
  8. In the same pan add the wild mushrooms and a knob of butter and quickly roast until tender. Add the chicken stock and the crème fraiche then bring to a simmer and adjust the seasoning to taste
  9. Take the cooked celeriac from the pouch. Place in a hot pan with a little oil and fry until golden
  10. To serve, carve the beef onto a board or platter, spoon over the sauce and serve with the celeriac

Chef’s Tip –

Why not omit the celeriac and use the same marinating process with onions? This would also go really well with the rib

Back to Recipes