Cehrabehra
Super_Ideal_Rock
- Joined
- Jun 29, 2006
- Messages
- 11,071
... and I'm not sure exactly what to do with it!
::background::
Every year I make a standing rib roast (prime rib) for Christmas as my mother before me did. Last year I was able to get a WHOLE boneless one - it was ridiculously huge and I cut it in half and had two separate big roasts out of it. If I recall it was close to 6 kilos. I think that's like 13 pounds! Boneless!
This year I could not find one. The only thing available was an equally long "striploin" hunk o'meat. I do believe it is the NY part of a T-bone steak. It was 4.5 kilos (about 10 pounds I think!) and I cut 1/3 off for our meal on Christmas and 2/3 off for me to roast ahead for a christmas party I'm hosting on friday.
Couple questions:
1) do I cook this the same as I would a boneless rib roast? is it going to be good? I always preferred rib eye over NY strip so I don't have a ton of experience with it. More experience with the tenderloin even.
2) any suggestions on how I can serve this for the party that is NOT a sit down meal and that I can stretch it out to feed up to 28 people (13 children, 15 adults).
Any ideas welcome!!
::background::
Every year I make a standing rib roast (prime rib) for Christmas as my mother before me did. Last year I was able to get a WHOLE boneless one - it was ridiculously huge and I cut it in half and had two separate big roasts out of it. If I recall it was close to 6 kilos. I think that's like 13 pounds! Boneless!
This year I could not find one. The only thing available was an equally long "striploin" hunk o'meat. I do believe it is the NY part of a T-bone steak. It was 4.5 kilos (about 10 pounds I think!) and I cut 1/3 off for our meal on Christmas and 2/3 off for me to roast ahead for a christmas party I'm hosting on friday.
Couple questions:
1) do I cook this the same as I would a boneless rib roast? is it going to be good? I always preferred rib eye over NY strip so I don't have a ton of experience with it. More experience with the tenderloin even.
2) any suggestions on how I can serve this for the party that is NOT a sit down meal and that I can stretch it out to feed up to 28 people (13 children, 15 adults).
Any ideas welcome!!