Kayelle
Chef Extraordinaire
Personally if I order a bone in roast I usually have it cut thru the bone, kind of like as if I were to cut into stakes. Then I can serve it like a cut up stake. But a lot of times butchers do cut bones of completely and then tie the meat and bones together. I wonder why?
They do it just because the butchers think they are doing us a favor Charlie.
I don't care one way or the other as it's easy enough to slice the bones off after it's cooked, and before being sliced.
On a prime rib roast I count two servings per rib as being a more than generous portion. Personally I think the meaty bones are the best part and I always claim one of them as the cooks treat.