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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.

Sous vide ribeye pickled ramps bone in

I'm lucky to have several great butchers in my area, but sometimes I really 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.

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!

Sous vide ribeye pickled ramps top

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Bone-In Ribeye with Pickled Ramps Recipe

  • Published: May 23, 2018
  • By Jason Logsdon
  • Cooks: 131°F (55°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Bone-In Ribeye with Pickled Ramps

Sous vide ribeye pickled ramps 45 v
  • For the Sous Vide Ribeye

  • 1 to 2 pounds bone-in ribeye (450 to 900 grams)
  • For the Fingerling Potatoes

  • 7 to 10 fingerling potatoes, cut in half length-wise
  • For the Quick Pickled Ramps

  • 1 to 2 bunches ramps, cleaned and trimmed
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/4 teaspoon red pepper flakes

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Bone-In Ribeye with Pickled Ramps

For the Sous Vide Ribeye

Preheat the water bath to 131°F (55°C).

Salt and pepper the ribeye then seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Fingerling Potatoes

Heat some oil in a pan over medium to medium-high heat. Add the potatoes and cook until tender, 10 to 20 minutes, stirring occasionally. Remove from the heat.

For the Quick Pickled Ramps

Add the ramps, apple cider vinegar, water, sugar, and red pepper flakes to a pot and bring to a boil. Reduce the heat and let simmer for 5 minutes. Remove from the heat and let cool.

Sous vide ribeye pickled ramps side

To Assemble

Place heat-proof plates in an oven set on low.

Take the sous vide bag out of the water bath and remove the meat from the bag. Dry it off thoroughly with a paper towel or dish cloth. Quickly sear the meat for 1 to 2 minutes per side, until just browned, then remove it from the heat.

Place the bone-in ribeye on a serving platter and top with the pickled ramps. Place the fingerling potatoes around the outside of the ribeye then serve.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Bone-In Ribeye with Pickled Ramps Recipe

4 Ingredients: 1 to 2 pounds bone-in ribeye (450 to 900 grams) 7 to 10 fingerling potatoes cut in half length-wise 1 to 2 bunches ramps cleaned and trimmed 1/2 cup apple cider vinegar 1/2 cup water 2 tablespoons sugar 1/4 teaspoon red pepper flakes
4.8333 stars - based on 6 reviews
Sous vide ribeye pairs exceptionally well with pickled ramps in this easy and flavorful recipe.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.