Standing Rib Roast. Smoke With The Bones Tied Or Without The Bones?

I watched Heath Riles do this today on YouTube. Bone in, frenched the bones for presentation. And tied it, but his was whole, still unsure why he needed the butcher twine.

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standing rib roast with the bones tied on by the butcher.

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This is preferred because after it's cooked you just cut the strings and have s boneless rib roast that's easy to carve. Don't waste the bones, wrap them in foil and continue cooking until they're tender. That's the chef's reward for cooking.

Another tip is to rotate the roast so that the spinalis is adjacent to the bone. This protects it from over cooking.

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This is preferred because after it's cooked you just cut the strings and have s boneless rib roast that's easy to carve. Don't waste the bones, wrap them in foil and continue cooking until they're tender. That's the chef's reward for cooking.

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Don't do this. You will end up with a standing rib roast that you just removed literally half of the crust from.

Untie it, take the bones off, cook those separately. We cut the meat off of it and use it for stew meat or grind it for burgers.

Cook it boneless if the bones are already cut off.

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Don't do this. You will end up with a standing rib roast that you just removed literally half of the crust from.

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never had that problem.

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never had that problem.

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If the bones are already cut off and just tied back on you will definitely have the problem if you don't separate them during cooking. Which I believe is the case here.

That's how Publix packages their standing rib roast. Which is also 9.99 lb right now so not 400 dollars.

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spending $400 on one entree is wild.

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It’s only cost $200. They are very nice looking, I have 12 people coming to dinner for Christmas, so for $9.99 per pound at Publix, that’s a pretty great deal in my opinion.

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Untie it, take the bones off, cook those separately. We cut the meat off of it and use it for stew meat or grind it for burgers.

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I’m going to untie them and have a closer look at how much meat is in between those bones. The dinosaur ribs I’ve always cooked have to be smoked like a brisket. I’m sure these have far less meat, but still the same, I want a closer look. Just makes sense to season all four sides of the roast and have a nice crust all the way around.

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If the bones are already cut off and just tied back on you will definitely have the problem if you don't separate them during cooking.

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no I won't. Never have, never will.

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I smoke mine bone on. So much flavor comes from the bone.

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I can agree with you if the bones have not been removed then tied back on to the bottom of the roast. I just don’t understand how a roast sitting on top of bones then tied together will add flavor. Bone in ribeye 2” thick is one of my favorite steaks. If the butcher cut that bone out then tied it back on I just don’t see how I’d get the same bone in taste.

I honestly think the bones tied back on to the roast are most probably for a presentation type reason.

First of all you replied

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Don't do this. You will end up with a standing rib roast that you just removed literally half of the crust from.

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to my statement that deboning and retying the roast to the bones was the preferred method.

Your statement that [half of the crust would be removed.] is a gross over-exaggeration of the truth. After deboning an retying the roast to the bones, 1/4 to 1/3 of the otherwise exposed surface would be covered by the bone. That's way less than the half that you claimed would be lost.

Here's an image of the roast I did last night. Pay particular attention to the red line. Thats the portion of the roast that is adjacent to the bone. Now look at the green line. That's the part of the roast that is exposed to air and will brown,forming a crust. Notice that the green line is longer than the red line. Therefore half of the crust will not be removed cooking it the way I recommended.



In conclusion, never have I had the problem of removing half of the crust from a rib roast by deboning and retying it to the bones. Never have, never will...