Slow Cooked Ribeye

Sear in very hot non-stick oiled pan.

Remove and place in a roasting dish.

Smear with Dijon mustard mixed with ground black pepper and tarragon.

Place in preheated oven (75 degrees C)

Cook for 7 hours.

Cover meat with foil.

Turn oven off and rest meat inside the oven for 30 minutes.