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Yep read that one before and not a million miles from how I’ll be doing it - I’ll be cooking it in the water bath and then finishing it in the pan/oven. Have cooked a few this way but never one this big before, part of me wonders whether to cut in two in order to get more caramelisation but maybe will make it less moist. Terrible idea?
Tenderloin
hollow__legs
If you're going Rib of Beef I can thoroughly recommend cooking it the Serious Eats way...
It's fail proof and definitely the way to go, we had a lovely joint a few days ago cooked this way.