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?
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?