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-> Yom Tov / Holidays
-> Shavuos
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amother
Lemon
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 Thu, May 17 2018, 10:16 pm
So I made a standing rib roast for the first time. Looks and smells awesome.
I usually carve all my meats in advance, but someone told me it's more classy to serve a standing rib roast whole and then carve at the table.
Any advice? Is there a way to carve and then re-assemble?
It really does look cool right now, but I don't love the idea of carving meat while dressed in my YT clothes (and DH's shirt would probably also not appreciate it)
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giselle
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Thu, May 17 2018, 10:29 pm
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Def at the meal. This way you can warm it up before. You don’t want to warm up the individual pieces. Plus, part of the whole dish is carving at the table.
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amother
Lemon
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Thu, May 17 2018, 11:44 pm
| giselle wrote: | | Def at the meal. This way you can warm it up before. You don’t want to warm up the individual pieces. Plus, part of the whole dish is carving at the table. |
Any tips for how?
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giselle
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Thu, May 17 2018, 11:59 pm
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How to cut? Not sure I understand the question...
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