To think 130 is a mistake for beef joint cooking instructions

[giantwally]

I have a joint of beef to cook here and it says for fan oven cook at 130.
AIBU to think this must be a mistake? Surely 180?

Unless you’re cooking it for a very very long time, yes that sounds really low.

What cut of meat is it. For brisket I would cook it long and slow at that temperature. I would only cook meat at 18 degrees if it was a cut that wouldn't go tough.

I've had recipes that say to start off really hot at 200 for 20mins to sear the meat, then reduce down to 130 for the rest of the cooking time.

Sometimes a recipe directs you to sear the meat in a skillet before roasting at a low temp.

So if the recipe requires searing first, that sounds right.

As per @Muffsies that is exactly how I would cook a rib of beef

Depends on cut and your preferred cook (rare/medium) but I can’t think of any beef joints that benefit from being cooked at 180

I'd probably cook it at 140 myself but beef joints really benefit from being cooked slowly at a lower temperature. I often do mine overnight.

I think my mistake may have been that it wanted searing as I have just re-read that bit.
So now it’s in the oven for 1 hour 33 minutes but hasn’t been seared.
will it still be edible? It’s silverside roasting joint

I put it in 40 minutes ago

Nothing you can do about the searing now but you could baste it a couple of times, which might help to keep it moist.

Yes, this

Tbh I’d take it out and sear it now, then pop it back in for the remaining time.

Then check with meat thermometer if you have one when the cooking time has elapsed

We’ve eaten it, it was delicious

It was only a few years ago I learned about medium rare roast beef.

Absolutely gorgeous.

Yes that what we just had it was very nice