Sous Vide Bone-In Ribeye with Pickled Ramps Recipe

Ribeye is definitely my favorite cut of meat. It's a fatty, flavorful and tender cut that melts in your mouth. I often just grill my ribeyes (and if you prefer that method go right ahead and the pickled ramps and fingerling potatoes will still work great with it!), but sometimes I turn to the ease of sous vide, especially for thicker steaks.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

I usually prepare my ribeye at 131°F (55°C) for medium rare, but you can change that temperature to be wherever you like. Ribeyes just need to be heated through, which is usually 2 to 3 hours, but you can get the specific time from my Sous Vide Timing Ruler. You can learn more about ribeye from my how to sous vide ribeye steak.

The acidity from the pickled ramps pairs wonderfully with the fatty ribeye. They are also a great way to preserve the "over too quickly" ramp season. If you can't find ramps, you can quick pickle other vegetables such as cucumbers, scallions or green beans. They will have a different flavor profile but will still be tasty!

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