The family has decided they would like a standing rib roast for Christmas
day dinner and I'm in charge of ordering it from our local butcher shop.
I've never ordered one of these before (always just picked up a small one at
the local stupidmarket) and I'm wondering what exactly to ask for. I've
checked google and I think I'm supposed to order a 4-rib roast from the
small end but other than that I'm getting conflicting info. Some websites
say "have the butcher remove the bones and tie them back on" others say "be
sure the butcher removes the chine bone" and even others say "trim and tie
the roast". So here I am hoping the real "experts" will tell me what to
order. If it makes a difference, I'll be serving 8 people (all adults
except 1 6-year old).

Any help, including cooking methods will be much appreciated.
Audrey