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Got mine in the fridge too (covered though right?)
Chateau Talbot for me tomorrow I think and probably a couple of more interesting things around that. But also have some Sauternes for desert.
Ham is out and looking good
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Tenderloin
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Fuck that ham looks good.
I’m going off the comment of the reverse sear method here : https://www.seriouseats.com/perfect-prime-rib-beef-recipe
If you're able to plan ahead, it's best to season your prime rib with salt at least the day before, and up to four days ahead of roasting, letting it sit on a rack in your fridge uncovered.
Not sure it really makes that much difference - maybe uncovered lets the surface dry a little more?
danb
Some great looking meals above!
Prepped for tomorrow - 3 ribs of beef. Trifle made by the kids. Not shown are the dolphinnose potatoes and braised red cabbage. Hopefully should be pretty stress free - stick the beef in the oven early at 65c and then heat up potatoes, cabbage and some other veg when then beef comes out to rest.
3 guinea fowl for Boxing Day when my brothers family come over.
Need to decide on wine for tomorrow - Burgundy (Maranges premier cru) or Bordeaux (pauillac or margaux). Have a Sauternes to have with the Trifle.