Might be worth practising on the more forgiving (cheaper) cuts? Bone a pork belly, bone and butterfly a shoulder of lamb, that sort of thing.
I'll wear the latex gloves, of course, lest my fingers take on that raw meaty smell.
Speaking from experience, boning out a pork belly is a significant pain in the hole. Have never butterflied a shoulder of lamb, but have done a leg of lamb, which is a comparative doddle. Basically, I think the trick is to know the shape and whereabouts of the bone(s)
before you begin rather than just hacking away by feel.
I imagine this advice also applies to surgery.
We have beef and ham on the 27th, typically, when the rest of the family arrives. Turkey on the 25th, the 26th is all about leftover turkey, cheese and loads of nibbly bits which require virtually no cooking. Then ham roasted with mustard and brown sugar and a joint of ribeye slow roasted medium rare with bone marrow sauce, roasties, yorkshires etc on the 27th.
You see, in the WES household our palates are distinguished enough that we can appreciate a wide variety of textures and flavours in no small part because we cook them correctly. :-)
The problem with rib of beef is that the bits outside the eye aren't very nice and it's a bugger to carve the thing.
Much better just to get a boned joint of sirloin, ribeye or even wing rib. Stick a thermometer in it and cook it at 60C until it's about 57C internally. Make gravy or red wine sauce or whatever tickles your fancy separately.
Easy to prepare, easy to cook, easy to carve and you can spend the additional free time getting hammered. :nod:
Gay.As.F*ck.Either.Way. NTTAWWIT
And whilst you may be prepared to offer your holiday guests all the unpleasant bits around the eye whilst bathed in sweat from the appalling effort required to carve the bloody thing, some of us insist on our guests receiving a more sophisticated offering.
Latex my pasty white arse.