Cooking low temperatureWhen you have people over, it’s great. The dish can wait for the guests in the oven. What more could you ask for? A good bottle of wine? Ryan Gosling ?
For 4 persons :
- 1 rib of beef of 1.3 kg
- 3 tablespoons of olive oil
- 1 tablespoon of herbes de Provence
- 2 pinches of salt
Take the meat out of the refrigerator a good half hour before starting to cook until it comes back to room temperature.
In a small bowl, mix the oil, herbs de Provence and salt. Brush the rib of beef with this preparation.
Heat a frying pan. When hot, sear the meat on high heat for about 3 minutes on each side. Remove the meat to a plate and set aside.
Preheat oven to 80°C.
Add half a glass of water to the dish with the rib of beef, push a thermosonde into the heart of the rib and put it in the oven until the core temperature reaches 58°C (for a rosé cooking). It takes about 2h30 to 3 hours to reach this temperature.
Water regularly throughout the cooking process.
When the meat has reached the right temperature, you can lower the oven temperature to 58°C and wait quietly for your guests. The meat will still be hot and will not cook any more.