"Cheryl" > wrote in message
.com...
> On 7/3/2011 3:35 PM, Cheryl wrote:
>> On 7/3/2011 12:33 AM, Kent wrote:
>>
>>> Cheryl, when you say rib roast, do you mean a boneless standing rib
>>> roast?
>>> What cut is it?
>>
>> It is a boneless rib roast (I think, I can't feel bones but it's still
>> vacuum sealed in a foodsaver bag and I just can't remember... I usually
>> freeze with the label but for some reason didn't with this.). I wouldn't
>> buy standing rib roast without an occasion, and it would have been
>> consumed immediately and not frozen.
>
> Update. Not boneless. I got it ready for the grill and put some sliced
> garlic in little slits throughout, mostly the fat. I can't cut it into
> steaks. Someone else might be able to but I found that I'm not skilled
> with doing that with this.
>
>
Don't cut it into steaks. The cut surfaces of standing rib roasts don't sear
well. You may very easily end up with a dry steak .