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Prime rib debate: bone-in for flavor or boneless for easy carving?
I spent 12 years doing boneless roasts because that's how my first mentor taught me, then a customer asked why I cut the bone off and I had no real answer. Tried a bone-in prime rib last holiday and the meat near the bone tasted noticeably richer, plus it held shape better on the slicer. Now I'm torn between the two methods, what's your rule of thumb when a customer doesn't specify?
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alice_harris354d ago
My first attempt at bone-in was so bad my dog wouldn't even look at it. I left too much fat on the bone side and the whole thing just sat in grease, total mess. Second try went better once I trimmed it down and used a proper rack so the bone wasn't steaming in its own juice. For walk-in customers who don't say anything, I go boneless because it's faster and they usually want uniform slices for sandwiches. If it's a holiday order or someone feeding a crowd that wants that whole carved roast look, bone-in wins every time.
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