Standing rib roast

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Senior Cook
Aug 25, 2004
alvin, tx
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?
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.
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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