6 February 2009

rib of beef 20 hours

2 rib of beef

  • sear joint
  • cook for 20 hours at 60 deg using a thermometer, turning once, and changing the dish.

Deliciously tender, it's a super joint this way.
The smells from the kitchen are delightful all day long.

I cooked mine for 24 hours, but should have stopped at 20.


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