Brother works in an abattoir in Scotland and dropped me off a 3 kilo Ribeye to roast for christmas .

so I am after the best recipe and method to get the best from this bit of protein
its a nice marbeled lump with no bones in
Oh and SO and daughters want it not rare or bloody but I dont want it well done

Overcooking that sounds like a crime.

Cook it rare cut off a slab for you and then cremate theirs. I’d season it roast it sitting on some root veg and herbs and the use a bottle of red for the gravy.

Why not just shine one of your lights on it for a few minutes? That should have it good and crispy…

Joolsburger
Sometimes the solution is there stareing you in the face
Thanks sound idea 😀 Yum Yum

There’s nothing wrong with well cooked roast beef. We all have rare steaks all year round but if you cook a large joint slowly for a long time that lovely old fashioned smell and flavour can’t be beaten.

And in any case the bit in the middle will still be pink.

When you take the meat out to rest, crank up the oven to finish the roast spuds and stick in the yorkshire puddings.

http://www.donaldrussell.com/rp/Recipes_Beef_TraditionalRoast/RB537A.htm