Dave R wrote:Bob Henrick wrote: I always have the bones cut from my standing rib roast then tie them back on before roasting the meat.
Bob,
I must be missing something here. Why do you cut out the bones only to tie them back on before roasting the meat?
Dave, I think the idea is that the bones are still imparting flavor and maybe a little tenderness to the meat, but it's easier to carve when the beast is done. You simply untie the bones and carve away. I actually like to roast it with the bones on and then just slice away the whole slab of bones. I don't mind that some meat is left on them because then we eat those the next night.
