Great looking roast Bob! :clap:
Mine came out looking similar, and tasted amazing. I ground up montreal steak seasoning in a coffee grinder and making a paste with OO. Any special trick to taking the bones out, we struggled with that a little yesterday.
It starts with a very sharp knife and a steady hand, and it also helps to have an insulated glove on your non cutting hand. I stand the roast on the end of the bones (bones vertical) and slice down, almost but not all the way through. Then I roll the roast over on its side and finish the cut. Then I cut off the pointed piece of fat before slicing. I'm sure there are other ways, but that's the way I do it.
Gorgeous as always! The meat, the block, the knife - all of it! :clap2:
That is as nice of a cook as I've seen, your timing and doneness are spot on for my tastes..... So, what happened to those bones? I used to cook them a little longer and reserve in foil for folks that were heavy eaters and planned on seconds, then I'd serve them 1/3 slice and a bone.
Now that I've gotten wiser, I stash them for myself unless someone mentiones they want one.
That is as nice of a cook as I've seen, your timing and doneness are spot on for my tastes..... So, what happened to those bones? I used to cook them a little longer and reserve in foil for folks that were heavy eaters and planned on seconds, then I'd serve them 1/3 slice and a bone.
Now that I've gotten wiser, I stash them for myself unless someone mentiones they want one.
I still have my bones from Christmas. Was wondering the same thing.