Sqwertz wrote:
>Dave Smith wrote:
>
>> Yes, they are indeed different. In both cases, the flavour is enhanced
>> by the presence of the bone.
>
>The rib meat between the bones tastes better because of the extra fat
>and cartilage. But the idea that it makes of the rest of the roast
>taste better is just false.

I agree... if one enjoys gnawing the bones they are tasty but none of
that flavor permeates the bulk of the roast.
I went into town today and bought a hunk of rib and another Sugardale
butt half ham, excellent ham.
http://i68.tinypic.com/2q2hmiv.jpg
There were no rib roasts out so I thought WTF, but then I asked the
meat lady and was told it was too soon before the holidays but they'd
be happy to prepare whatever I wanted, so the butcher brought out an
entire cryoed, rib section and asked which part I wanted and what
size, we agreed on the small end and a hunk about five pounds, and
that's what I got. He asked if I wanted the bones cut off and tied
back on but I said leave them on and he agreed that's the best way, he
said it will be preped so it will be easy to slice between the rib
bones. I think he did a great job, even the meat lady asked me what
time should she arrive for dinner.
http://i68.tinypic.com/2e530gw.jpg
View from other end, that's my ancient adjustible roasting rack, a
pain to hand wash but I do it unless I'm going to run the
dishwasher... butcher said this is called a Hotel Cut, bones are there
but cut off short, butcher said it's tied mostly for presentation,
also helps to lift the roast without forking it:
http://i65.tinypic.com/n5m49.jpg
That's my electric kettle, gets used several times every day, it's
faster than the microwave to get a few cups of hot water for starting
rice etc., also handy for pouring a bit of hot water into the cat food
tins to get the last bit as warm gravy, indoor and outdoor cats love
their gravy:
http://i66.tinypic.com/5ogxi1.jpg
This is Ebenezer, one of the ferals, all grown up at 14 months, a very
handsome boy:
http://i66.tinypic.com/33caomq.jpg
I'm planning to roast that hunk of rib on Thursday, I don't want to
freeze it, I don't recommend freezing tender beef, then it's no longer
fresh and deteriorates at least one USDA grade... when defrosted it
will exude a big puddle, then what was the point in spending all that
money on beef that will be dry and stringy. If I want I can buy a
second one in a few days ... the sale will be on till New Year. I
don't recommend anyone buying two rib roasts and freezing one. The
Sugardale web site says you can freeze their hams, but I wouldn't,
that too will lose a lot of moisture upon defrosting... use your
freezer space for beef you are going to braise.