How do you like your roasts tied? Or maybe not tied?
Do you like your rib roasts tied with bone off? Or don’t cut bones off and don’t not tied?
by deathazn
27 Comments
I_Was77
Rib roast tieing is unnecessary, we rolled ribs and brisket
kombuchaprivileged
Frenched and trussed is my ideal
Illegal_Tender
For a cut like this, I don’t really see the point
petrrrrrd
I don’t tie a rib roast unless I cut off the bones and tie them back on to the cap side so it stays rare
tombstonerayman
Them roasts look perfect. I would definitely love to Eat anyone of them
Good_Recording_7282
Why are we tying whole pieces of meat?
the_vault-technician
Mmmm meat shabari
Hungone69696
Looks delicious 😋
BrianKronberg
Sorry, love me a nicely seared ribeye over a rib roast any day. I usually remove the bones to season underneath and then tie the bones back on. That would be a variation of the left pattern where the crosses are over the bones.
WillieThePimpPt1and2
I’ve seen ythe ribs cut way back so garlic, onions, etc can be stuffed between the ribs and roast, then trussed back together. Worked really well.
Dirtsniffee
That’s a fine looking roast in either case
thefifthofnovember_
I keep the bones on and don’t tie. Just feel like it gives an extra something to it
someoldbagofbones
The only time I tied those was when the customer requested to have the bones trimmed out then tied back on. Rib roast is a very robust cut and I don’t see why it would need to be tied. But it will still be good tied or not.
prettyokaycake
why would I tie it? it legit has no function
63GBPackerfan
Cradled always.
tommm3864
I like searing the fat cap at 500 for 15 minutes, then 225 until internal temp of 120 or so. The only problem with the searing is that it sets off every smoke alarm in the house (my range hood doesn’t vent outside). I have taken to searing it in an oiled cast iron skillet on my propane grill. Seared fat cap, no fire alarms.
engrish_is_hard00
Yes indeed
RickyManeuvre
Keep bones in and no need to tie
smokinLobstah
Boneless, tied.
Jealous_Disk3552
Knot tied
AzNxPiMpStA
Like I tie my women
Connor3455
i like mine rolled and tied – separate the bone’s flip them around and tie them back onto the roast
SufficientAsk743
Leave bones attached. Tying does nothing from what I have seen as long as they are not separated.
GrandMoffJed
I’ve never tied mine. Mostly because I’ve never gotten the hang of that knot though.
Sawgwa
No reason to tie a single piece of meat with no void between the muscles. Prime rib is not something that needs to be tied.
If you cut the bone off then want to cook it with the bone on, maybe, but then why cut it off?
27 Comments
Rib roast tieing is unnecessary, we rolled ribs and brisket
Frenched and trussed is my ideal
For a cut like this, I don’t really see the point
I don’t tie a rib roast unless I cut off the bones and tie them back on to the cap side so it stays rare
Them roasts look perfect. I would definitely love to Eat anyone of them
Why are we tying whole pieces of meat?
Mmmm meat shabari
Looks delicious 😋
Sorry, love me a nicely seared ribeye over a rib roast any day. I usually remove the bones to season underneath and then tie the bones back on. That would be a variation of the left pattern where the crosses are over the bones.
I’ve seen ythe ribs cut way back so garlic, onions, etc can be stuffed between the ribs and roast, then trussed back together. Worked really well.
That’s a fine looking roast in either case
I keep the bones on and don’t tie. Just feel like it gives an extra something to it
The only time I tied those was when the customer requested to have the bones trimmed out then tied back on. Rib roast is a very robust cut and I don’t see why it would need to be tied. But it will still be good tied or not.
why would I tie it? it legit has no function
Cradled always.
I like searing the fat cap at 500 for 15 minutes, then 225 until internal temp of 120 or so. The only problem with the searing is that it sets off every smoke alarm in the house (my range hood doesn’t vent outside). I have taken to searing it in an oiled cast iron skillet on my propane grill. Seared fat cap, no fire alarms.
Yes indeed
Keep bones in and no need to tie
Boneless, tied.
Knot tied
Like I tie my women
i like mine rolled and tied – separate the bone’s flip them around and tie them back onto the roast
Leave bones attached. Tying does nothing from what I have seen as long as they are not separated.
I’ve never tied mine. Mostly because I’ve never gotten the hang of that knot though.
No reason to tie a single piece of meat with no void between the muscles. Prime rib is not something that needs to be tied.
If you cut the bone off then want to cook it with the bone on, maybe, but then why cut it off?
Frenched and tied.
https://preview.redd.it/hh10jgrj3o7g1.jpeg?width=3024&format=pjpg&auto=webp&s=0f143e4fc526bf620ac5a9182fd15d4f2685d29b
Hog tied