Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What's cooking?

errr....
A crown rib roast is done with pork.


You can have your butcher French a standing rib roast to get the effect of the bare bones sticking up but a beef rib roast is too thick to tie into a circle.

If Mr. Scoutgal doesn't much like the bones in roasted chicken I think you'll be pleased with spatchcocked bird. Especially if you remove the wishbone prior to cooking. Once the bird has been allowed to sit for 15 minutes or so make a cut down either side of the breast bone, working the knife between the breast meat and the bone and pulling the bone away from the meat. It should be just cool enough that you can work your fingers down into the cut and pull the breast meat completely off the bone.