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Old 12-12-2004, 09:18 AM   #1
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Standing rib roast

i want to do a standing rib roast and i want to french the rib bones but i'm a bit conflicted...
i don't like to remove significant amounts of fat when i cook meat. it appears that frenching the bones does just that. is there a compelling reason to french the bones other than presentation? could i french them after cooking?

opinions, please?

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Old 12-12-2004, 09:52 AM   #2
 
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The compelling reason to french bones is presentation.

I agree with you. I hate to remove much fat before roasting because the fat bastes and flavors the meat. I would leave it on, but that is just me.
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Old 12-12-2004, 12:26 PM   #3
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I agree with choclatechef. It is just for looks. If it were me, I would not french it.
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Old 12-12-2004, 03:49 PM   #4
 
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I think that cutting fat, let alone bone, out of a standing rib is some sort of "sin"....and it IS Sunday!

Don't do this!

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Old 12-12-2004, 06:45 PM   #5
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thanx, folks. you have confirmed what i was thinking.
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