Hi, I'm cooking this rib roast that is about 1kg in weight (we're only 2 people).
It's one rib and I don't really like it medium-rare so would like it a bit more cooked than that but not fully done obviously. Still pink.
First time cooking this expensive cut. I tried other cuts for roasting (like top rump and topside) and they were always a disappointment even if cooked to medium-rare according to packet instructions... they turn out chewy and dry so I decided to give the expensive cut a try as I would like some nice roast beef.
I only have a fan oven and no meat thermometer so will rely on the cooking time.
Also, any suggestions for a tasty rub? Thanks in advance.