HELP.!! French trimming a roast rib of beef..?

[Murt]

Hello everyone,

can someone give me a guide to 'French trimming' a rib of beef. (so the rib bones are exposed).

I've chined racks of lamb before but the beef rib has a lot more meat around the bones..! :?

Thanks,

Jason

PS I'm hoping to do this tomorrow to a loverly rib roast I have in the fridge, so slightly urgent.

 

[GB]

Hi Murt and welcome to the board. I actually do not have an answer for you, but I am sure someone here will. I am going to move this to the Beef, Pork, Lamb section of the board so that someone can help you out.

 

[ironchef]

It's the same method as frenching a lamb rack, albeit bigger. Just make sure that your knife is sharp, and get as much of the fat/meat off the bone as you can before you start to scrape.

 

[Murt]

Thanks for that.

Do you remove the chine bone (flat one) or just loosen it..?

Also what do you usually do with the trimmed meat (between ribs), use it for the gravy I suppose..?

Cheers,

Jason

 

[ironchef]

Yeah I remove that bone. Looks better for presentation. You can then use the bone and scraps for stock, or for the sauce. Make sure you roast it though, to get more flavor from it when you make the sauce/stock.

 

[Murt]

Cheers ironchef..!