Slow roasting a rib of beef (well done)
I'd like to try slow roasting a rib of beef for Christmas day, but the
in-laws will not eat anything bloody. Is there a sure-fire way of
getting this right? And is this the best way to do a roast beef if it
needs to be well done.
(BTW I'm in the UK, so centigrade temperatures would be preferable to
fahrenheit.)
Thanks.
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