rib roast for easter - bone in or no?

[Anonymous]

Which should I get? Is carving wtih the bones in too difficult?

[Anonymous]

I don’t think I’ve ever done a boneless rib roast. You can make a cut that separates the bones from the meat before cooking, and then tie the roast back together with kitchen string. Or you can cut the bones away while carving, after cooking.

[Anonymous]

Bone in!

Carving with the bones is not hard at all. I let it rest a bit, then carve all the meat off the bones in one go. Now you have a roast and you have ribs to nibble on. You can separate the ribs at this point and they will get snapped up, and you can carve the roast as normal.

[Anonymous]

Bone in

[Anonymous]

Anonymous wrote:Bone in!

Carving with the bones is not hard at all. I let it rest a bit, then carve all the meat off the bones in one go. Now you have a roast and you have ribs to nibble on. You can separate the ribs at this point and they will get snapped up, and you can carve the roast as normal.

Step 2+3
https://www.wikihow.com/Carve-a-Standing-Rib-Roast

[Anonymous]

Bone in. Depending on where you buy it, you can buy the boneless and ribs and tie them together which is less expensive them full bone in.

[Anonymous]

Bone-in with the bones tied back onto the roast