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holiday roast beef help
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Hsbldr1
Posts: 225
I want to do a roast beef for the holidays. What cut of beef does everyone think works best, I want to carve/slice at the table. I also would like it to serve about 20 ppl and would love for it to be one roast. Going to do a practice cook for friends before reunion really want to wow the family.
Comments
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Whole Ribeye primal,a.k.a. Prime Rib without the bones.Use AT LEAST Choice grade.
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For a large crowd I've use the shell roast. That's the whole new york strip before it's cut into steaks. Sam's Club carries it. I have rubbed it with olive oil and garlic and fresh herbs, wrapped in plastic wrap then foil for two days before roasting it. That was before I had the egg. It's boneless and easy to slice. A thin fat cap with no fat layer in the muscle. Each slice is perfect. Again, Choice grade!
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sounds good thanks
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Nice call. Non traditonal alternative to the more standard rib eye. Thanks for prodding me to consider ited egli avea del cul fatto trombetta -Dante
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Thanks looks like I have some homework trying to figure this out. With so many cuts how do you ever decide. Well maybe I will try a couple different options before Christmas.
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You will not go wrong with either of those cuts. Pick one and do it once or twice before the big day. You won't regret it.
Doug -
Interesting.I'll give that a go.Never thought of Strip as a roast.Love the FLAVA but don't like the texture in a steak.It may well work as sliced roast beef,very thin.Good Call!
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Frankly, most Christmas roasts are the rib eye.
Can't go wrong with thated egli avea del cul fatto trombetta -Dante
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