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Carving and Selecting a Rib RoastSelecting a Rib Roast
For a more aesthetic presentation, ask for the roast to be “frenched” that is, the fat and meat cleaned from the ends of the bones, leaving the eye of meat exposed below. In butcher parlance, a cow’s rib bones are numbered, starting with the bone farthest from the shoulder (and nearest the hip). Bones 1 through 4 are the meatiest: the least gristle and fat. Bones 2 and above have a separate arc of meat above the center eye with a honeycomb of fat running between the two. Above bone 4, the center eye starts to break up and include large pockets of fat. For the best standing rib roast, choose bones 1 through 3.
• Ask the butcher to slice off the backbone if it’s still attached. (Save this for beef stock).
• Do not let the butcher slice the center eye of the meat off the bones and tie it back on. You want the bones to cradle the meat and infuse it with flavor as it roasts. • For a more aesthetic presentation, ask for the roast to be “frenched”—that is, the fat and meat cleaned from the ends of the bones, leaving the eye of meat exposed below. |
Carving a Rib Roast
Stand the roast so its bones are pointing up. Hold the roast in place with a meat fork inserted into the center eye. Use a long, thin carving knife to slice along and around the inside arc of the bones, thereby removing the entire center eye in one piece. Do not carve too close to the bones; leave some meat for those who like to gnaw. Stand the now boneless eye cut side down on the carving board, hold it in place with a meat fork, and slice down, starting with one of the ends to create a thin slice and then carving off more as you move along the roast. We prefer steaklike, ½-inch-thick slices. Finally, slice between the bones to separate them.
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Cooking Beef
To cook up a tender piece of beef, it’s best to match the cut of meat to the right cooking technique. Broiling, Grilling, and Panfrying Choose porterhouse steak, T-bone steak, London broil (top round), top loin, rib-eye, sirloin steak, tenderloin, flank steak, skirt steak, cube steak, minute steak, and ground beef. Braising and Stewing Choose chuck roast, brisket, short ribs, shin (shank cross cuts), and oxtails. Cubes for stew are usually cut from boneless chuck or bottom round, but chuck gives the moistest results. Bone-in cuts add flavor and body to stews. Roasting choose standing rib roast, tenderloin, ribeye, eye round, and tri-tip.
The chine bone should be removed by your butcher so you can carve the roast between the rib bones.Carving will be easier and the meat will be juicier if the roast stands at least 15 minutes after you have removed it from the oven.
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