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Cook the beef slowly, remove and rest. Cook veg and finish beef with veg in high oven. I normally follow the below method.
https://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html
Saffronspokes-
Thanks! My main issue is our oven doesn’t do high temp so to get some sort of crust I’ll probably have to finish in a pan of sorts.
As long as the meat can rest, tented in tin foil for an hour or so then it should be all good.
This is a bit of a coup for me as my other half isn’t a huge fan of steak..
seager
I want to reverse sear a vote de boeuf for Easter but have just got one oven, to do both low temperature meat and high temperature vegetables.
Can I get the meat up to 125f ahead of time, take that out and then roast the veg? And then just finish the meat in a pan when the veg are almost there? Or should I just try and butter baste the meat whilst the veg roasts in the oven?