Standing Rib - Trim bone & re-assemble?


 
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Rita Y

TVWBB Emerald Member
While reading Chris's lip-smacking new addition to the site - Standing Rib Roast with Montreal Rub ( http://virtualweberbullet.com/ribroast2.html) - I remembered that some folks cut the meat in one piece from the bones and then tie the meat back onto the bones before roasting.

/infopop/emoticons/icon_confused.gif Which would give a better result, or does it matter -- the severed and re-tied roast, or the whole, intact roast?

Rita
 
In the topic, I mention not to do that. I think it's supposed to be a convenience thing, but frankly it's no big deal to cut the bones off after the meat is done cooking, and leaving the bones intact holds more moisture in the meat on that side--no cut for it to run out of!

Regards,
Chris
 
That's what I suspected, Chris. I thought it might be a last-minute time saver, but it's not worth loosing those precious juices. I must have missed that part.
Thanks,
Rita
 
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