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Reply to "rib roast for easter - bone in or no?"
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[quote=Anonymous][quote=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. [/quote] Step 2+3 https://www.wikihow.com/Carve-a-Standing-Rib-Roast[/quote]
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