| Tying a Boneless Rib Roast This simple preparation will ensure that the roast cooks evenly, retains its shape and is easy to carve. The equipment you’ll need:
Cut about eight pieces of twine that are each four times the width of the roast, plus one piece that is three times its length. Set the roast, fat side up, on the cutting board. Using a short piece of twine, hold one end with each hand and slide it under the roast about 2 inches from one end. Then pull the twine snug, knot the ends securely, and trim the excess. Repeat with the remaining short pieces of twine at 2-inch intervals along the length of the roast. |
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