Spent 3 hours trying to get a bone-in ribeye to tie properly

Last Sunday I had a beautiful 4 pound bone-in ribeye that I wanted to truss for a even cook. I thought I could just wrap some butcher twine around it like I saw on a video, but it kept falling apart. After three failed attempts and a mess of tangled string, I finally looked up the proper technique for a timber hitch knot. Took me way too long to learn something so basic. Anyone else have a simple butcher skill that took forever to get right?

2 comments

2 Comments

eva_hayes17d ago

Actually a 4 pounder doesn't really need trussing, it holds together fine on its own.

matthew70316d ago

A 4 pounder absolutely still needs trussing unless you want uneven cooking and a bird that looks like it lost a fight. Without it, the legs and wings flare out and dry up way before the breast hits 165. @eva_hayes, I truss every bird under 10 pounds and even then, I'll check it at the 45 minute mark to make sure nothing's coming loose. The difference between a tidy roast and a sprawl is just two minutes of twine work.

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