If you’ve ever struggled to get your beef roast just right—juicy, tender, and full of flavor—then sous vide cooking is about to be your new best friend. And when you pair it with dry-aged beef? Absolute magic.
Justin bought me a sous vide for Christmas on year and I was intrigued. Eventually, he used it in the barn to thaw colostrum for baby calves, but that's another story for another day. Yes, I got a new one, and yes, we still use the sous vide to thaw frozen colostrum to the perfect temperature!
Why Sous Vide & Dry-Aged Beef Are a Great Match
Dry-aged beef is known for its rich, concentrated flavor and superior tenderness. But because dry-aging removes some moisture, it’s important to cook it gently to preserve its incredible texture. That’s where sous vide shines! By cooking your roast low and slow in a precisely controlled water bath, you lock in every bit of that deep beefy flavor while keeping it perfectly tender.
How to Sous Vide a Dry-Aged Beef Roast
What You’ll Need:
3-4 lb dry-aged beef roast (CreekReserve works beautifully!)
Kosher salt and freshly ground black pepper
2-3 sprigs fresh rosemary or thyme
3-4 cloves garlic, smashed
2 tbsp Wisconsin butter (for searing)
Vacuum sealer & sous vide circulator
Instructions:
Season the Roast: Generously season your dry-aged beef with salt and pepper. Place it in a vacuum-seal bag with garlic and herbs for extra flavor.
Seal It Up: Vacuum seal the bag to remove all air. If using a zip-top bag, use the water displacement method.
Sous Vide Bath: Set your sous vide circulator to 130°F for medium-rare (adjust slightly for your preferred doneness). Submerge the roast and cook for 12-24 hours.
Sear for Perfection: Once the roast is done, remove it from the bag and pat it dry. Heat butter in a cast iron skillet over high heat, then sear the roast for 1-2 minutes per side to create a beautiful crust.
Slice & Serve: Let it rest for 5-10 minutes before slicing against the grain. Enjoy with a side of roasted vegetables, mashed potatoes, or a simple au jus!
Why You’ll Love It
Failsafe Tenderness – No risk of overcooking, even with long cooking times.
Intense Beef Flavor – Dry-aging plus sous vide means bold, deep beefy goodness in every bite.
Effortless Cooking – Set it, forget it, and enjoy a restaurant-quality roast with minimal effort. This is where it really has a place in my home, and in a different way than the crock slow cooker.
Once you try sous vide with dry-aged beef, you might like it better than other slow cooking preparation. Give it a shot and tell me what you think!
XOXO,
Louisa