I feel like it makes the most sense to cut the bones off the roast before cooking for an even consistent cook.
Last cook I roasted the bones separately for about 1.5 hrs, put in a pan with some broth and other aromatics and continued to cook creating the au jus. I wasn't pleased with the result though. It ended up having a bit of a funky flavor. Maybe from the bone marrow, not sure. I ended up scrambling right at the end to create an au jus. This time I'm going to follow Third Eyes take on RRP au jus so I don't have to fret over whether or not the au just will turn out.
So that leads me back to the bones and accompanying meat. What do most like to do with these?
Last cook I roasted the bones separately for about 1.5 hrs, put in a pan with some broth and other aromatics and continued to cook creating the au jus. I wasn't pleased with the result though. It ended up having a bit of a funky flavor. Maybe from the bone marrow, not sure. I ended up scrambling right at the end to create an au jus. This time I'm going to follow Third Eyes take on RRP au jus so I don't have to fret over whether or not the au just will turn out.
So that leads me back to the bones and accompanying meat. What do most like to do with these?
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