Quote Originally Posted by World's End Stella View Post
The problem with rib of beef is that the bits outside the eye aren't very nice and it's a bugger to carve the thing.

Much better just to get a boned joint of sirloin, ribeye or even wing rib. Stick a thermometer in it and cook it at 60C until it's about 57C internally. Make gravy or red wine sauce or whatever tickles your fancy separately.

Easy to prepare, easy to cook, easy to carve and you can spend the additional free time getting hammered.
Jesus Titty Christ. What you want is baby food, basically.