Here is the transcript from Good Eats all about Standing rib roasts.

http://www.goodeatsfanpage.com/Seaso...Transcript.htm

"Audrey" > wrote in message
et...
> 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
>