Cooking a 5Kg bone in rib of Beef proper rare.......Help please.

[Leedsavril]

I could do with some help cooking a Beef Rib rare.
It is exactly 5Kgs. I have been advised to let it rest for about 30 to 45 minutes in foil but I believe that the beef will still carry on cooking during resting.
I will sear it first in a pan.
Could anyone advise how long to cook it for and at what temperature to get it right!
I have a thermometer so I can take the temp in the centre.
I am so scared to ruin it as it is for my Parents in law!!!
Any advice about seasoning cooking tips all would be appreciated!!!!

does this help?

or this?

My sister did one over Christmas, and we put it in at 170' for 13 mins per pound. It didn't seem to cook further during the resting. If the fillet is on be sure to protect the fillet by wrapping it with a double layer of foil during the cooking.

and Delia can always be trusted - though I would have thought that 15 mins per pound on a 5kg rib would turn out medium rather than rare

I did one for Christmas, I followed HFW's advice on achieving rare. Rub with oil and season. Blast it for 30min at 225 -250C until meat is well browned and sizzling then open oven door for 30 secs to cool oven down to 180C. Then cook for 9-10minutes per pound for very rare 12-15 for medium.

Shorter cooking times are for larger joints like yours. We had a smaller joint and we cooked it for 11minutes per pound and it was perfect. I'd suggest you go for 10 minutes per pound - which is 11lbs -so I'd do 30min sizzle and then 180c for I hour 50min, then wrap loosely with foil.

For you thermometer rare meat is 54C but a bit less doesn't do any harm, those of a squeamish nature can eat the first couple of slices.

Thanks, I followed the HFW recipe and it came out perfect!!

Love HFW's Meat cookbook - worth every penny, his roasts always come out perfect.