Sara Foster's Southern Kitchen by Sara Foster

Author:Sara Foster [Foster, Sara]
Language: eng
Format: epub
ISBN: 978-0-679-60457-0
Publisher: Random House Publishing Group
Published: 2011-04-04T16:00:00+00:00

Know-how: carving rib roast

The chine bone is the flat bone that lies just below the rib bones, and the added flavor it imparts is well worth the effort of removing the bone after roasting. (If you’d rather not deal with it, ask the butcher to remove the bone and tie it back onto the roast. If you do this, you will need to reduce the cooking time by 30 to 40 minutes.)

After the roast is done, place it on a cutting board, loosely covered, and let rest for about 15 minutes. To remove the chine bone, use a sharp boning or slicing knife to slice from the end of the bone to the back of the roast, cutting as close as possible to the bone. Place the roast on the board, rib side down, and slice into thick portions, cutting between the ribs.

For thinner portions, remove the rib bones by placing the roast on its bottom, where you removed the chine bone (with the ribs standing up), and use a sharp knife to slice between the rib bones and the meat, cutting as close to the bone as possible, to remove the roast in one piece. Place the roast on the cutting board, rib side down, and slice into portions across the grain to the desired thickness. Cut only the number of slices you want to serve immediately; this will keep the meat moist.

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