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Sous vide not great for red meat as it makes it harder to achieve a good crisp exterior. Look into reverse sear - has the benefits of sous vide but much better finish.
dancing james-
It might be a little harder and won't achieve the same surface a dry environment would, but from chatting to my mate who does this a lot, it's perfectly doable. He suggests making sure the surface is properly dry before searing, and for cuts like these with large pieces of fat, crisping them up before bagging.
On balances the advantages of the SV for me are worth it over oven cooking (1) moister, 2) timing flexibility, 3) less smell indoors, and of course the biggest certainty)
@coventry_eagle - idk if it's anywhere near you, but these guys in Spitlefields were really helpful and have a great selection of aged beef: The Butchery Ltd E1 - 6a Lamb St, Spitalfields, London E1 6EA
@aggi - cheers. I've been reading that site this week.
hugo7
I just got a sous vide and wanted to do a rib of beef for father's day. Unfortunately the Internet (especially the world of pretentious cooking and "BBQ'ing") is dominated by the US. So finding guides on timing for a traditional English cut is a mission.