Roasting advice

I ordered a 8lb boneless rolled rib of beef joint for Xmas dinner. I wanted a nice 'log shaped' roast. However, what I got must have come from a woolly mammoth as the beast must have been so large that there is no length to it-its basically like a thick steak..perhaps just 4 inches thick but a foot wide:o

If I roast this using conventional cooking times it will be over done in the middle because its not very thick. I want it cooked medium.

It wont stand up in the oven and will have to be cooked lying flat.

Im thinking I should use a higher temperature for half the time so the outside gets nicely browned without overdoing the inside

Any advice?:confused:

Buy a turkey .

If it looks like a giant steak I'd treat it like one, sear it on both sides then bung it in the oven at 170 fan or 190 conventional.

Ah just noticed the date on this, obviously much too late for Christmas. Maybe next year.