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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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24 Dec 19, 12:25 AM |
#1
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Imagineer
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Rib of beef
Is it better with bone or boneless
I’ve family coming for dinner on sat thought boneless be easy to carve but would bone have more flav🤔 |
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24 Dec 19, 12:30 AM |
#2
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Imagineer
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Most defiantly bone in french trimmed if carving at the table if not I doubt I’d go to the expense of a Rib of beef Point of the Rump is just as+tasty and cheaper and carves better but it’s all in the resting time
For beef |
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24 Dec 19, 12:41 AM |
#3
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Imagineer
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24 Dec 19, 12:48 AM |
#4
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Imagineer
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Angelbabe I use=the trimmings for the stock for the gravy then the dogs get them
I’ve just boned out our turkey crown to stuff and tie up for Christmas Day yes bones for the stock for the gravy |
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24 Dec 19, 12:52 AM |
#5
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Imagineer
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24 Dec 19, 12:58 AM |
#6
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Imagineer
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Angelbabe our Visla Frenchie and Staffie get raw marrow bones
The vizla as soon as he’s got the marrow out walks away the other two Strip them bear and savour the marrow Yes tasted the gravy at thanksgiving that was ok but the sweet potatoe casserole with praline topping as a side to the turkey I want that with cream as a dessert it’s to die for |
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24 Dec 19, 09:58 AM |
#7
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Imagineer
Join Date: May 10
Location: notts
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i'm currently doing beef shortribs in the sous vide bath ready for tomorrow.
tonight, the turkey crown also goes in the bath. i'm doing bone-in. finished off in the oven for 20 mins at full blast to brown and warm back up, the meat will shrink, and the bone fall right out. it can then be sliced normally. the liquid out of the cooking bag goes in the pan for the gravy the bones then go into a bag in the freezer. when ive collected enough, they then get roasted and used for stock Edited at 10:00 AM. |
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