Stand-up rib roast, also known as bone-in ribeye or prime rib, is the best beef cut.
It comes from the back of the upper ribs of a steer or heifer. This cut of meat has more marbling than most others, which are spots of fat mixed into the meat that look like veins in a slab of marble. This makes it very tender and requires very little cooking time.
Chining a rib of beef involves removing the backbone prior to roasting to make carving easier and improve presentation. With the right technique, you can easily chine a rib roast at home.
What is Chining a Rib of Beef?
Chining refers to cutting through and removing the backbone of a rib roast before cooking This allows the roast to be carved neatly between the ribs after roasting for beautiful presentation
On a multi-rib roast, chining detaches the ribs from the backbone so they can be individually cut and added to the gravy. For a single rib roast, chining removes the entire backbone for stress-free slicing.
Why Should You Bother Chining a Rib Roast?
There are several benefits to taking the time to chine a rib roast
- Allows for easier, cleaner carving between the ribs.
- Enables standing rib roast presentation for dramatic flair.
- Separates ribs from backbone to add to gravy for flavor.
- Provides better rendering of the fat cap.
- Promotes even cooking and caramelization of the meat.
- Gives the roast a tidy, uniform appearance.
Overall, chining makes for a more attractive roast that cooks evenly and carves like a dream.
Step-by-Step Instructions for Chining a Rib Roast
Chining a rib roast is straightforward with the right technique. Follow these steps:
For a Multi-Rib Roast:
- Purchase roast with backbone attached. Choose a 3+ rib standing rib roast.
- Place roast backbone-side up on a cutting board. Backbone should run vertically.
- Cut down along one side of the backbone, keeping the knife tight to the bone.
- Repeat on the other side until the ribs detach fully from the backbone. Keep ribs intact.
- Remove the backbone and reserve for making stock. Ribs are now ready for seasoning and roasting.
For a Single Rib Roast:
- Stand roast vertically and hold it firmly. Backbone should face left.
- Insert knife along the length of the backbone, keeping it tight to the bone.
- Cut downward to remove the entire backbone in one piece.
- Trim any remaining meat from the bone. Discard bone.
- Roast is ready for seasoning and cooking.
Tips for Chining Rib Roasts
- Use a sharp, thin-bladed knife for maximum control and clean cuts.
- Chine the roast prior to seasoning or cooking for easy access.
- For multi-rib, have the butcher partially detach backbone by sawing to simplify the job.
- Work slowly and carefully to avoid wasting meat.
- Remove any remaining meat, fat, or sinew from the bones.
- Save separated bones for making flavorful beef stock.
How to Cook a Chined Rib Roast to Perfection
Here are tips for cooking chined rib roasts:
- Generously season all over with salt, pepper, and herbs.
- Sear at high heat first to develop flavor and browning.
- Roast in 400°F oven until internal temperature reaches 125-135°F for perfect medium rare.
- Tent with foil and let rest 15-20 minutes before slicing between ribs.
- Add reserved ribs to roasting pan drippings to make rich, oniony gravy.
- Carve roast across the grain into slices for maximum tenderness.
Serving Suggestions for Impressive Meals
Chined standing rib roasts make beautiful entrées for holidays and special occasions. Serve with:
- Yorkshire pudding or popovers to soak up juices.
- Creamed spinach or roasted Brussels sprouts.
- Scalloped or mashed potatoes.
- Fresh horseradish sauce or mustard for a kick.
For a full-flavored meal, pair with a hearty Cabernet Sauvignon or Syrah
Frequently Asked Questions About Chining Rib Roasts
What is a standing rib roast?
A standing rib roast is a bone-in ribeye roast that has been chined and roasted standing upright for dramatic presentation.
Can I chine a rib roast myself at home?
Yes, chining a rib roast is doable with a sharp knife and careful cuts along the bones. Having your butcher partially detach the backbone first makes home chining much easier.
How many ribs are typically in a rib roast?
A full standing rib roast contains 6-7 ribs. For smaller roasts, ask your butcher for a 2-4 bone rib roast.
Should I tie a chined rib roast?
Tying is optional but can help maintain the roast’s shape. Remove kitchen string before placing the roast in the oven.
While it may seem daunting, chining a rib roast simply takes a few strategic cuts. The end result is beautiful roasts that carve like a dream! With proper technique, you can chine beef rib roasts for perfect roasting.
How to Remove the Bones
However, what if you remember at home that you forgot to ask the butcher to take out the rib bones?
Never fear. It’s a super easy process to do yourself. You’ll need a sharp, thin boning knife to do the best job. In a pinch, a blade designed for filleting will work.
Here’s how you do it:
Step 2 – Cut Downwards
After cutting off the top, turn the blade around and cut downward to separate the meat from the rib bones, as shown below.
Cut downwards until you hit what is called the “top rib. “This is a piece of rib bone that goes deeper into the meat at the thicker end of the roast.”