Audrey wrote:

> 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

Ask for a four rib roast from the loin end, chine bone
removed. If you're in the US, get "choice" grade if
possible, but "select" will be OK also.

No reason to remove the ribs unless you want to.

Cooking is pretty simple, especially if you use a meat
thermometer. This will take most of the mystery out
of deciding when it's done, which is the most important
part of cooking it.

Rub with olive oil, salt and pepper, garlic if you like it.
Roast bone side down at 325 F (163 C) until 125-130 F internal
temperature. Let it rest at least 20-30 minutes before carving.
They'll hold quite well in a warm oven for several hours so
don't be afraid to cook it early and hold it.

That's the simplest way, there are other variations. I
cook them at 250 F in a smoker, then finish in a 500 F
oven to get a crust on the outside. I know many people
that cook them on the grill and one that even uses a
rotisserie.

--
Reg email: RegForte (at) (that free MS email service) (dot) com