I bought a rib of beef from dart farms

[Dorset Gooner]

which is described as ideal for slow cooking. I would normally cook rib of beef medium rare why is it described as such?
It is like a big flat cut with a bone in rather than a "normal" rib of beef.

[Snin]

I cooked a 1.5 kg cote de bouef on bbq yesterday,covered in olive oil, garlic, salt n pepper.. 4 mins each side over white hot coals then 10 min resting mmmm

[Jake]

which is described as ideal for slow cooking. I would normally cook rib of beef medium rare why is it described as such?
It is like a big flat cut with a bone in rather than a "normal" rib of beef.

Slow roasted still med rare no?

[devongunner]

You need to shop at Aune Valley. best meat for hundreds of miles

[Chief Arrowhead]

Beef ribs need to be slow smoked between 120-140C until they reach at least 85C. This allows the collagen to 'melt' and the meat absorbs the smoky flavor. A rub is a must.