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Did we get ripped off? Standing rib roast question.

Janet from Richmond Jan 5, 2010 04:49 AM

For NYE, we ordered a 3 bone standing rib roast from a local butcher. It was wrapped and waiting when my husband picked it up.

When we opened it, it had been roped a bit. After roasting and removing the twine we discovered that the bones were not attached to the roast but had been tied on. Is there anytime this would be considered normal? Does anyone have input into what might have happened. I am tempted to call the butcher, but wanted input before making that call.

  1. ipsedixit Jan 5, 2010 05:06 AM

    That's odd.

    By definition, the term "standing" means that because the bones are included in the roast, the roast can stand by itself. A rib roast with the bones removed is a rolled rib roast. I would call the butcher back because it sounds like you got a rolled rib roast with some bones included. Odd.

    1. v
      Val Jan 5, 2010 05:23 AM

      I've had this done in years past when purchasing a large roast like yours...they do this to make carving easier. Usually, you have to request it and I always did...you could still call them to find out more information but I remember watching tv chefs and they mentioned something about having the butcher break the chine bone so that it carves easier...and this is what it's about, I believe, I could be wrong.

      1 Reply
      1. re: Val
        Janet from Richmond Jan 5, 2010 05:31 AM

        This is the 4th or 5th rib roast we've gotten from them and the smallest one we've gotten and it's the first time they did it. I may call to see if they were doing us a favor as some suggested. We were taken aback.

      2. Uncle Bob Jan 5, 2010 05:25 AM

        The time for calling the "butcher" is past...Maybe a week ago (almost) would have been more appropriate...Next time you are in the store discuss it with them...Decide then if you wanna shop elsewhere.......

        2 Replies
        1. re: Uncle Bob
          Janet from Richmond Jan 5, 2010 05:32 AM

          A week ago we did not have the roast. We picked it up 5 days ago.

          1. re: Janet from Richmond
            Uncle Bob Jan 5, 2010 06:53 AM

            I'm sorry for misunderstanding.....but when you said "for New Year's Eve" ...6 days ago...I said "almost" a week....Then would have been the time to call if you were concerned about being "ripped off" ~~~ Hope it all works out to your satisfaction!


        2. JoanN Jan 5, 2010 05:26 AM

          I wouldn't be the least surprised if the butcher thought he was doing you a favor, making the roast easier to carve. I'll bet he removed the eye from the bones and then just tied them back on exactly where they had been before he removed them. If it's a reputable butcher he certainly would not have just given you, as ipsedixit describes it, a rolled rib roast with some bones attached. But he shouldn't have done it without asking. If it's a butcher you know and do business with, I'd ask about it, but definitely in a curious rather than judgmental way. It could well be that many of his customers prefer that preparation so they can slice the meat easily.

          1 Reply
          1. re: JoanN
            Sooeygun Jan 5, 2010 05:55 AM

            "It could well be that many of his customers prefer that preparation" This made me think of the capon I bought last year from the butcher. Got it home and there were no giblets and no neck. When I called them, they said it was because most people didn't want them! But they gave me some for free.

          2. alanbarnes Jan 5, 2010 05:37 AM

            That's the way I always make prime rib. Remove the bones, trip everything up, then tie it back together with butcher's twine. It's actually a bit of a chore, but it makes carving much easier.

            Your butcher didn't rip you off; s/he actually did you a favor and gave you a good deal. Not only did you get to avoid the extra work of having to trim the roast yourself, you didn't have to pay prime rib prices for the trimmings, either.

            2 Replies
            1. re: alanbarnes
              Janet from Richmond Jan 5, 2010 05:40 AM

              That is what I was wondering :-) Glad I came here before calling. I had never seen it before.

              1. re: Janet from Richmond
                sumdumgoy Jan 5, 2010 05:58 AM

                The butcher did you a big favor.

            2. j
              JoanieBalonie Jan 5, 2010 06:01 AM

              My dad was a butcher so I know my meat. And yes, your butcher did you a favor by removing the bones (for easier carving as other posters have noted) and tying them back on so they would cook along with the roast as some folks (my ex-husband being one of them) could just eat the meat from the bones. I also ordered a standing rib roast for Christmas Eve and had to specifically request that the bones not be cut. It's just SOP.

              1. c
                cynical0ne Jan 5, 2010 06:11 AM

                this is a standard prep step for prime rib roast. when i was chefing for my daily bread i roasted 2 whole rib roasts every fri and sat nights at what used to be hawthorne's restaurant (now salute'?)at marina bay in richmond. as previous replies have said it makes service much easier and you don't have a big honkin' rib bone taking up half the plate.

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