Fifth Avenue Forum

I feel like bone in prime rib is more work than it's worth.

This is one of the worst takes I have ever seen on this board.

We’re doing a beef tenderloin. Managed to get a Angus 4 pounder and had the butcher trim it up for me.

@blackjack68: Do you french and truss your prime rib? The former is just for show, IMO, but the latter is worth it.

You didn’t ask me, but I do both. I think frenching makes it easier to handle the roast both before and after roasting. Gives a bit of a handle to hang onto.

I do both, as well. I use tongs to handle the roast, so mine is purely for show... and to see if my knives are still sharp.

I truss but do not French. Waste of tasty beef/fat for me.

I typically use the trimmings from frenching to make my pan sauce.

I throw the trimmings in the bag. Nothing goes to waste.

The Fresh Market prime rib was worth its weight in gold. Easily the best prime rib that I’ve ever cooked.

Ours is about 20 degrees from being done. Smells great though.

We had bone-in ham for supper. It was fantastic.

Is there a trick to carving a bone in ham?

I've all but mastered a turkey but still struggle with a ham.

I cut around the bone and then you usually have three sections of ham along the fat lines. You can probably see the separation. One big section and two smaller sections. Cut out the sections and then carve each down.

But I usually have a butt or shank, not a whole ham.

Tonight we shall have bacon wrapped pork loin, with mushroom ragú, and Brussels sprouts slaw with grain mustard.

I'm having a frozen pizza.

I’d make a plate for you if you were closer, Shyster.

Same. Sorry to hear you are alone today.

In fact, we are taking a plate to my mother in law who has been alone since March. We've visited from her porch a few times, but that's it. This is the first Christmas she hadn't stayed with us in the 17 years we've been married.

Fixed you a plate Shyster!

Thanks everyone. It was a good frozen pizza.

On the ham subject, I never really try to get too close to the bone or get all the meat off the bone when carving, because that way there's plenty of meat on the bone when you use it to make beans or stew a couple days later.

Dinner:


Dessert:


The big guy had my homemade alcoholic nog, while my daughter enjoyed being fancy with her store bought nog.

Good looking rib!

It was *chefs kiss*.

Beef Wellington was a massive, delicious success.

Beef Wellington was a massive, delicious success.

Pics or it didn’t happen.