If there are also people that will want something other than "well
done", I would do it normally and then cut off slices for them and put
those back in the hot oven on a tray to colour.

Seems a waste of a rib.

Steve

pulck wrote:
> 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.