Yeah, I wasn’t sure if it the picture might have been a fair bit after salting, but at the same time, it’s pretty hard to over-salt a big hunk of meat like that.
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I’ve done it both ways. Tastes the same as far as I can tell. Less hassle to leave ribs on and remove after cooking.
I thought that was the argument for cutting them off and tying them. That happens at the butcher shop before purchase.
About the only reason I could think of to cut the bones off early is to salt the interface between bones and meat, because the salt might not penetrate as deep if you’re salting outside the bones, but even then I’m not sure it would matter.
I don’t get that advantage, because the butcher ties them back on. I don’t disassemble it; I just roast it with the string, so I never get any salt in that part.
My butcher will cut the bones off, but he doesn’t tie the twine. This year I ordered the roast online so didn’t have the option.
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I’m sure I’ve said this ITT before, but Good Eats is a perfect combination of food history, science, dad humor and practical instruction. Truly the GOAT cooking content you can consume.
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Yeah, this.
The dad humor is over the top, but the show is well done enough that it’s easily forgivable.
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What temp did you pull at?
120
Nice. That’s what I would have done, but I pulled at 125 since everyone else prefers it less rare than I do.
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Couldn’t be better. A+
Even just his one episode on ducks was super impactful to me. I ultimately don’t find his duck recipe there all that great or worth doing again, but for one, it did convince me that duck wasn’t actually an intimidating thing to cook, for two, duck fat potatoes with rosemary are out of this world good, and three, the lesson on thawing in cold water was revolutionary to me. Saved me tons of time on thawing over the years.
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did you just download the CC?
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I have always thought Beef Wellington was overrated, but this was awesome. The all chanterelle duxelles that included duck fat was legit better than the foie gras.
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That’s a pretty professional looking Wellington. The few I’ve seen in real life haven’t looked that good.
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