Coorong angas rib eye (just one rib feeds 2) pan seared then into a really hot oven for 15 mins then rest 15 mins. Here is a photo of two things of great beauty, the rib and my Japanese chefs knife.I am such a fan of radicchio as you may well have noticed from other posts, cooked long enough with plenty of salt and pepper it becomes creamy, looses most of its bitterness and the outer leaves crisp up. Here I have drizzled with olive oil and balsamic. I cooked it as long as the potatoes but covered with foil.You have to have roast potatoes if you are cooking a roast. I chose Dutch cremes, what an amazing flavour, so sweet and tasty. Didn’t blanch them this time just tossed in plenty of grape seed oil and salt and into the oven.A pan that can sear or brown meat then can also go into the oven is a kitchen essential, I use this pan for nearly everything. The beef is from Feast! Fine foods in the Market.