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

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.

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