Techniques HUGE Cote du Boeuf...

[riba]

Ooops, I forgot about that....so it's the oven then...thanks for catching that glitch!

What's the glitch? Probably I am glitching a lot?

 

[MarcelNL]

Things worked out nicely; 3.5 hrs at 100'C (the crappy oven does not go any lower), seared off in the steel pan, had to do a rib-ectomy to make it fit ;

it was a DELICIOUS piece of cow!

 

[MarcelNL]

That tip on using the oven to pre dry the crust worked a treat! Intuitively I would have stayed away from the oven to avoid dehydration, yet the crust was better than everything I made to date.