Rib of beef, on the bone.

zippychick

this older thread may have some ideas?Good luck with it

ill merge this later

Zip

susank

I do mine in the slow cooker = its fab with one glass of red wine -garlic onion and celery and carrot on the bottom - so so tender.

hotcookie101

Don't cover it-cook it the HFW way-perfect rare roast beef every time!
oven at max-season and rub joint with oil, blast it at full temperature for 30mins, then drop to 160 and roast for 10mins per 500g. If its over 3kg he recommends doing the high temp bit for 40mins, if its more than 5kg, then only 9mins per 500g. (for medium meat then 15mins per 500g, well done 20 but don't do it well done!)

You then take it out and REST it for 30minutes at least, this is SO important, if you don't it won't be cooked right.
This way you get gorgeous crispy fat and yumminess. I have never covered it during cooking. I LOVE rib of beef, one of my favourite joints