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Rib Roast: Ribs ON / Ribs OFF?

I picked up an 8lb standing rib roast for Easter Dinner. I have never done one, but I am sure it will turn out well. I have researched different cooking methods and it seems like there are TONS of theories on whether or not to leave the ribs ON or cut them OFF. I'm looking for input...
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DISCLAIMER: I share zero affiliation with any product, company and/or organization displayed and/or discussed, nor do I gain financially by the support shown for any product, company and/or organization. The views expressed are derived from my own experiences and are my opinion. Like any Egghead, I like to share what works for me. 


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Comments

  • hapsterhapster Posts: 6,801
    Last one I did, I cut them off; rolled and tied the roast, seasoned it, and the tied the tied roast back on to the ribs and cooked...
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  • SmokeyPittSmokeyPitt Posts: 6,368
    I have tried it both ways and both will turn out good.  The advantage of bones off is the roast will cook more evenly.  The supposed advantage of the bones is they will add flavor, however many have disproved this.  In my personal experience I couldn't tell any improvement in flavor from the bones.  Another stated advantage is they "protect" the bottom of the roast.  This might be necessary if cooking direct, but if cooking indirect there is no real benefit.    Thus, my conclusion is to cook with the bones removed.  The bones make great beef ribs.  You could cook them along side the roast and serve them up for the carnivores at your gathering.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • abpgwolfabpgwolf Posts: 164
    I did my last one with the bones off, ended up a nice medium rare throughout, with a nice flavorful crust. It will be a great meal either way. Happy Easter.

    Lititz, PA – XL BGE

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  • Bones on, it makes either an excellent cook's treat when you cut them off before serving, or it makes for giant servings if you give everybody a slice of a single rib each (too much, usually).
    It's totally up to you. I agree with smoky-pitt that the flavor of the meat itself is not different whether bone in or out.

    If you like a browned exterior, you'll have less of it if you cut off the ribs after cooking, or if you tie them on and remove them after cooking.

    It will be excellent either way. Do what is easiest for you.


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    Seneca Falls, NY

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  • I've always done bone-on and followed the 21 in NYC recipe.  amazing.
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