Bone in prime rib 1.00/lb cheaper then boneless. Worth it?

Scottborasjr

I hate paying for bones besides chicken wings. I know presentation is better with the bone in.  What say you fine folks.

JustineCaseyFeldown

Sure. You can slice them off after roasting and eat them the next day. You won't regret that. 

lousubcap

I used to self-wrestle every time I wanted beef back ribs. I buy the bone-in beef roasts, remove 'em before cooking the roast, and then collect enough (or pay the same price for straight up beef back ribs) to have a beef rib banquet which currently is on the menu for New's Years Eve.  
Throughout the year I just bite the bullet and buy the ribs from the local butcher-
Matters not how you get there-I enjoy the rib meat more than the roast.  Personal preference I'm sure.

Little Steven

I might add that even without the advantage of having the bones after, it's worth it for the enhanced flavour

Ozzie_Isaac

Little Steven said:

I might add that even without the advantage of having the bones after, it's worth it for the enhanced flavour

I prefer enhanced flavor.  Less vowels makes it better.

nolaegghead

Little Steven said:

I might add that even without the advantage of having the bones after, it's worth it for the enhanced flavour

Bah!  (if you're talking about a standing rib roast).  They're cooked for such a short time at such low temps that "bone juice" (if I may, although you may be thinking of something else) doesn't transport in terms of flavor through the meat (I mean the standing rib roast) as much as you may think. 

If you mean making some consomme, I concur.

stantrb

Cut them off and smoke them separately.  That way you get a juice roast AND smoked beef ribs.

JustineCaseyFeldown

nolaegghead said:

Little Steven said:

I might add that even without the advantage of having the bones after, it's worth it for the enhanced flavour

Bah!  (if you're talking about a standing rib roast).  They're cooked for such a short time at such low temps that "bone juice" (if I may, although you may be thinking of something else) doesn't transport in terms of flavor through the meat (I mean the standing rib roast) as much as you may think. 

If you mean making some consomme, I concur.

This. The thinking that the bone itself somehow flavors the meat is another cooking myth that won't die

now. The fat and connective tissue and interstitial meat? THAT is very flavorful

but even then the extra flavor is localized. It isn't travelling into and across the meat or steak. Not to any distance that is perceptible

Evenly highly concentrated cures take multiple days to reach any great depth. If the marrow of the bone could somehow make it through the bone instantly, the 'flavor' (components apparently unspecified) would take a lot longer than cook time to enter and permeate the meat

just enjoy the bones for what they are. Because they are great

but they aren't magic

herbu

My dog says, "Hell Yes!!!!"

Hans61

Umm that's cheaper than hamburger dude