Standing Rib Roast, have butcher cut and tie bones or not?

kjs

I have searched older posts about standing rib roasts and most seem focused on cook times and methods. My first question is do I want to have the butcher cut and tie the bones or not? What are the pros and cons to each approach?

I read having the bones cut and tied will make carving to serve easier. But someone else said doing takes away from all the great qualities that come with cooking meat on the bone. 

I would appreciate the collective wisdom of this group.

pgprescott

Meh, I have done it all three ways. Off the bone(better sear and rub) , on the bone fully( remove or not depends) and removed and tied back on. I would prolly just buy it off the bone if it was me. I do like ravaging the jones though, but they are expensive for what you do with them. 

lousubcap

As above, if you want to end up with a close to uniform shape when you roast, then no bones.  You can use the cut off and tied back on to get your S&P and additional seasoning between the bones and meat.  You can also separately smoke the bones for great beef back ribs.  As long as you nail the finish temp you are there.  For a uniform cross section I would go low& slow.  Plenty of info on that via the search option.  FWIW-

Ross in Ventura

Here is how I do it http://grillingandsmoking.blogspot.com/2010/12/garlic-salt-and-pepper-crusted-prime.html

Ross

Eggdicted_Dawgfan

As long as you don’t over cook it you really can’t go wrong either way. But the bones are a nice treat. @Ross in Ventura hope you are clear of any past or forthcoming fire damage. 

jtcBoynton

I read having the bones cut and tied will make carving to serve easier. But someone else said doing takes away from all the great qualities that come with cooking meat on the bone.

Most of the great qualities of bone on cooking are myths.  You would be better off removing the bones before cooking.  Cook the ribs at the same time for some great beef ribs that never make it out of the kitchen!

JohnEggGio

To me, the only advantage to cut and tied (and retied) is getting the opportunity to season the backside.  If you leave bones in, it’s not hard to debone after cooking, to ease carving.

For Christmas, I’m thinking boneless - I expect it’ll cook a bit quicker and will get smoke/crust/sear all the way around.

Mr-Sailfish

I have cooked all different ways. I prefer to cook them boneless and tie them with string about and inch apart. I feel that this way makes a better circle and they cook more even from edge to edge.

Toxarch

Beef ribs are awesome. I say cook those separate. You won't want to share.

Laserlarry

I've cooked prime rib both ways, with and without bone and both were great. When I did it with bones, I made stew the next day. Check out
http://www.the350degreeoven.com/2015/12/meat/leftover-prime-rib-roast-beef-stew-crock-pot-or-slow-cooker-recipe/

GrillSgt

I have the butcher cut the rack off and not tie it on. I then rub the roast, usuallly with just a garlic paste with chopped rosemary, salt and pepper. I then tie the rack back on. I then remove the rack for the sear. I use the bones for broth, makes a great base for Texas style chili or a burgoo.

Ross in Ventura

Eggdicted_Dawgfan said:

As long as you don’t over cook it you really can’t go wrong either way. But the bones are a nice treat. @Ross in Ventura hope you are clear of any past or forthcoming fire damage. 

Thank You, yes it was close, to close! We are safe.

Ross

Teefus

I cook boneless. The bones do make a wonderful beef stock when roasted along with some veggies and then simmered. Last time I reduced the stock way down and used it in French Onion Soup. 

kjs

Thanks for all the replies. Looks like I am going to have to just cook all three ways to see what I like. Decided for the first time I am just going to cook on the bone not removed all at. 

jtcBoynton

Before you do that, read:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts

Woodchunk

jtcBoynton said:

Before you do that, read:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts

 Nice read. We have only ever cooked or smoked boneless prime rib

Focker

jtcBoynton said:

Before you do that, read:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/science-cooking-prime-rib-tenderloin-and-other-beef-roasts

I'm in the Meathead camp.

20stone

lousubcap said:

As above, if you want to end up with a close to uniform shape when you roast, then no bones.  You can use the cut off and tied back on to get your S&P and additional seasoning between the bones and meat.  You can also separately smoke the bones for great beef back ribs.  As long as you nail the finish temp you are there.  For a uniform cross section I would go low& slow.  Plenty of info on that via the search option.  FWIW-

^^^^ this ^^^^
Where the ribs are is a missed opportunity for more yummy  crust on your slices.  Ribs off and smoked separately is my favorite.

kjs

@jtcBoynton ok now you made call the butcher and change my order. Thanks. Ok I am going to stop reading now before some makes me change my mind again. Seriously thanks for the input from everyone.