NY Holiday roast

[blueamy66]

I just bought one....thought I was getting a standing rib roast for prime rib....

Can someone tell me what I bought? :-)

[Kali]

1. is it a big slab of what they cal new york strip steaks?

what did you pay, if I may be so nosey?

If it is the new york strip it is the side of the T-bone or porterhouse that is not as tender as the fillet side.

A ribeye or standing rib is what you really wanted. if the piece you got is well marbled and has a good layer of fat on the outside (and hopefully chice grade) it will still be good just not quite AS good, although honestly I have never seen one sold that way. If you still have funds you might slice that into steaks and freeze them for another time and go get a real roast.

[blueamy66]

2. Yep, it's a big slab of NY strip steaks.

It is well marbled and has a good slab of fat.

I am going to take your advice and slice up the steaks and go back to the store and get a standing rib roast.

thanks!!!!

[Kali]

3. have the butcher cut it from the bone and tie it back on

and then you have the bones for the rack and flavor (plus leftover RIBS!) and it will be so easy to cut when you are ready.

If the other was well marbled it would work fine, really (although I would have them cut and tie it too)

enjoy. I am prejudiced of course, but beef for Christmas is so good.

[blueamy66]

4. Will a butcher cut the meat after I've taken it home?

Yeah, we usually go out, but have decided to stay in this year. :-)

[Kali]

5. no I don't think they can do that (you could call and ask, all they can do is say no)

steaks are pretty easy unless there is a lot of the backbone on there

for a roast don't even worry about it - slice when you serve - look on line for slicing instructions with pictures or there are pretty good instructions in the Joy of Cooking.

[blueamy66]

6. Thx for all of the help

I am buying myself a nice new set of Henkel knives for myself for Christmas, so we should be able to tackle this.

Thanks again for the advice!