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
>
>

Here's a recent thread with many good points made.

<http://groups.google.com/group/rec.food.cooking/browse_frm/thread/02709c4ea4eafa2f/1eb19c8ed259831a?hl=en#1eb19c8ed259831a>

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