I want to make a standing rib roast (for the first time) for Christmas this year and as I am browsing recipes... I see a few variations on what exactly is called for. Some recipes just call for a 5 lb. "standing rib roast" while others call for a "French-cut rib-eye roast" and lastly, in one of the recipes, it says to request the butcher "french" the roast (I assume this is the same as the previously mentioned cut).
So now I am a bit confused as to what I should be ordering from my grocery store... basically my questions come down to this:
1. I assume bone-in is preferably to boneless (they offer both), correct?
2. Do I really need to request a "french" cut? Is it beneficial in any way?
3. Do I ask them to trim the roast in any way (I assume fat layer)? Some recipes call for the roast to be "trimmed."
Thanks!
So now I am a bit confused as to what I should be ordering from my grocery store... basically my questions come down to this:
1. I assume bone-in is preferably to boneless (they offer both), correct?
2. Do I really need to request a "french" cut? Is it beneficial in any way?
3. Do I ask them to trim the roast in any way (I assume fat layer)? Some recipes call for the roast to be "trimmed."
Thanks!