If your oven is capable of it then you can drop it right down to 60 degrees, and cook it for 24 hours....this will leave the whole joint cooked to a perfect, uniform medium rare. I serve it with a compound butter made with anchovies and capers or fresh bearnaise sauce instead of gravy - the sharpness works really well with the beef.
If you are going to try doing it this way then:-
1. Don't trust your oven thermometer, they really don't work at low temperatures - you can get little thermometers to place in the oven so that you know exactly what temperature you are getting.
2. Sear the meat after it has been slow roasted, the caramelised outer surface adds a lot of flavour that you will miss out on otherwise.
3. Roast on the bone, the meat will be so tender that the bones can literally just be pulled out of the flesh.
Last edited by TheBear; July 27th, 2008 at 10:27 PM.
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