That’s the way to do it

After my over-done goose and chicken I have finally realised I should have used one of my Christmas presents, a digital temperature probe. Tonight’s meal is roast rib of beef and all I had to do was put it in the oven at the correct temperature (230°C for 25 minutes before turning it down to 160°C) until the alarm on the temperature probe went off. I like pretty rare beef so I set the probe to beep when the centre of the meat reached 50°C. It looks pretty good from the outside:

A lovely roast wing-rib of beef

And on the inside (with pommes dauphinoises and green beans):

A plate of roast beef

For pieces at the edge of the joint that looks just perfect to me. It was delicious.