|center-cut pork rib roast|
If you Google "standing rib roast", you'll get a lot of pictures that don't look like the piece of meat in the picture above - instead, they have bare bones sticking out the top. This is something that is usually done by the butcher, and it's called "frenching". I'm sure there's some other, more proper name for the procedure, but I don't know what it is, so I'm going to keep calling it "frenching". Also, it's kind of funny to keep saying stuff like "I was frenching my roast", because a) I've been drinking, and b) I'm a 12 year old boy at heart.
Anyway - moving on. Frenching (hee hee) a roast is very simple, but kind of tedious, especially if you haven't sharpened your knives in a really long time like someone writing this blog who shall remain nameless. Ahem. You make a cut along the top of the roast, like so:
|About to french the roast. Hee hee. French the roast.|
|Cut down between each rib bone, then get ready to scrape.|
|Roast: frenched. Hee.|
|Seared off and ready to roast.|
The sauce cooked down for a few minutes, then I strained the liquid and veggies through a fine-mesh strainer, using a spoon to press the veggies down and really squeeze the flavors out of them.
To carve the roast, I just cut down between the ribs and then gave it kind of a twist at the end to break the bottom bone. I served them with a mix of roasted veggies (I did carrots, red potatoes, parsnips, radishes and Brussels sprouts tossed with some chopped bacon, olive oil, and salt), and spooned some of the pan sauce over the top:
|pork dino-chop? Yes please!|