Standing Rib Roast

[shaggydog]

I need to buy a rib roast. Which is a better choice ? Ribs 7-10 or 9-12 ? Any thoughts on this will be much appreciated.

[Frank Terranova]

The best is the perfect center cut ribs 6 through 12. but for your case 9-12 is best. Both are tender but the 9-12 is a bit leaner. Generally your cut will feed 6-7 easily. Tell the butcher you want it done OP meaning oven prepared. Then remove the ribs, trim it then retie the ribs back. Its easier for the carver and big plus is the after ribs feast. Enjoy

[shaggydog]

Thank you for your advice Frank. Would you recommend a butcher shop in the RI/Southern NE area where I can purchase a standing rib for the holiday's ?

[Frank Terranova]

Hi,
I cut my own meat but a new butcher shop opened up in Barrington RI called Persimmon Provisions. Its on County Rd. The classical Standing Rib is just that, The bones are attached and presented in a standing presentation, one cut on the bone and one without a bone. If this is how you want to do it ok but if then tie the bones on to the Rib Eye then its just a boneless cut. Most shops handle CAB Certified Angus DOnt buy a Select cut they are pretty inexpensive and most are from leaner and sometimes old dairy cattle. they are tender with no taste. It totally depends on your budget.