Hello, I'm Alison, a home economist for AGA. We get questions such as this quite often, so I thought I'd make an account to give a bit of advice. You could seal the meat and then cook slowly, but using the roasting oven, the radiant heat from the cast-iron oven seals in all the juices and will give you an amazingly moist roast. To cook your rib rare, allow 12 minutes per 450g + 12 minutes For medium 15 minutes per 450g + 15 minutes For well done allow 20 minutes per 450g + 20 minutes. Season the meat and place in a meat tin, below centre, of the roasting oven. Add a few onions and root vegetables to the tin, that will give you a really tasty gravy. When cooked, allow the meat to rest in a warm place for 15-30 mins before carving. It should be delicious!
