Reverse sear then. I’m not cooking it until New Year’s Eve so I’ve got time to grab a probe and do some tests on how low a temp the oven can maintain
I’m late but I have sous vide ribs of beef - depending on size it’s ok but as others have mentioned a reverse sear is probably simpler. A big roasting tray and rack I’ve found really helps. Good luck!
It’s in the oven now on its way to reverse sear perfection, hopefully
@Tenderloin started
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Reverse sear then. I’m not cooking it until New Year’s Eve so I’ve got time to grab a probe and do some tests on how low a temp the oven can maintain