Christmas Rib Roast (Prime Rib)

Mayberry

Sweet100s said:

Mayberry said:

Sweet100s said:

Mayberry said:

They also obstruct surface area and cut down on crispy barky outer texture....the best part.

How do they obstruct surface area and cut down on the bark?

Not disagreeing, just trying to visualize what you said.

After you cut off the rib bones, there is bare meat with no bark/crust.    I just fibd it 'uch harder to serve when cooked with bones on.   Mine for tomorrow is Prime ribeye 7 lb roast, no bones.    

ohhhhhhhh I thought you meant make the bones shorter.
I was picturing hacksaw action...

agreed, taking the bones completely off would increase surface area for bark. 

Whew....I'm glad I clarified.   No hacksaws required.  

MelSharples

Well, I guess you can add "how to cook a prime rib?" to the growing list of things to endlessly argue about! Glad the OP didn't ask what kind of lump to use or whether to use a DigiQ or FlameBoss to control the temp...