Fabrication

Your super market is running a loss leader on Standing Rib, it is that time of year, but you can only buy one.

And there are only two of you.

So you buy as large a one as you can, and cut it in two. So simple anyone can do it.

Unwrap the beef.

Note that is tied, always tie a roast if it isn't, with this cut you could even cut the bones off and tie them to the meat, but I prefer to do this after roasting.

We are going to make our cut just to the right of the middle bone. There is a clear, bone free path through the roast, although you will have to make a slight jog to cut through the joint between the right two bones.

A nice 4 pound roast, looks good and will star in dinner tonight.

Camera Nikon D-90 AF-S NIKKOR 18-55mm f2.5-5.65G with internal flash.

Roast Fabrication  Downloadable PDF  Link doesn’t work on the PDF itself

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© 2011 Virginia L. Dyson & Warner W. Johnston