Chining a rib of beef involves removing the backbone prior to roasting to make carving easier and improve the presentation. While it may seem intimidating, chining is a straightforward process with the right technique.
What is Chining a Rib of Beef?
Chining refers to cutting through the backbone of a rib roast before cooking, This allows the roast to be carved between the ribs after cooking 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 easier slicing.
Why Chine a Rib Roast?
There are a few benefits to chining a rib roast:
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Allows for easier, cleaner carving between ribs.
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Enables standing rib roast for dramatic presentation.
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Separates ribs from backbone to add to gravy.
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Provides better rendering of fat cap.
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Promotes even cooking and caramelization.
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Gives roast a neater overall appearance.
Step-by-Step Instructions to Chine a Rib Roast
Follow these steps for chining rib roasts of beef:
For a Multi-Rib Roast
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Purchase roast with backbone attached. Choose a 3+ rib standing rib roast.
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Place roast backbone up on a cutting board. Backbone should run vertically.
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Cut down along one side of backbone keeping knife tight to bone.
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Repeat on other side until ribs detach. Keep ribs intact.
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Remove backbone and reserve. Use for stock or discard. Ribs are now ready for roasting.
For a Single Rib Roast
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Stand roast vertically and hold firmly. Backbone should face left.
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Insert knife along backbone. Keep knife tight to bone.
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Cut downward to remove bone. Slice along entire length of bone.
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Trim remaining meat from bone. Discard bone.
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Roast is now ready for seasoning and cooking.
Tips for Chining Rib Roasts
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Use a sharp, thin-bladed knife for best control and clean cuts.
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Chine roast prior to seasoning or cooking.
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For multi-rib, have butcher partially detach backbone by sawing for easier chining.
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Work slowly and carefully to avoid wasting meat.
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Remove any remaining meat, fat or sinew from bones.
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Save separated bones for making stock.
How to Cook a Chined Rib Roast
Once chined, rib roasts can be seasoned and cooked for perfect results:
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Season all over with salt, pepper and herbs.
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Sear at high heat to develop flavor and browning.
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Roast in 400°F oven until internal temperature reaches 125-135°F for medium rare.
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Tent with foil and rest 15-20 minutes before slicing between ribs.
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Add reserved ribs to roasting pan drippings for flavored gravy.
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Carve roast into slices against the grain for tenderness.
Serving Suggestions
Chined standing rib roasts make beautiful main courses. Serve with:
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Yorkshire pudding or popovers
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Creamed spinach or roasted Brussels sprouts
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Scalloped or mashed potatoes
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Fresh horseradish sauce or mustard
For a flavorful meal, match with a full-bodied Cabernet Sauvignon or Syrah.
FAQs 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 up for presentation.
Can I chine a rib roast myself?
Yes, chining a rib roast is doable at home with a sharp knife and careful cuts along the bones. Have your butcher partially detach for easier home chining.
How many ribs are 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 shape. Remove string before cooking.
Chining a rib roast may seem difficult, but takes just a few simple cuts. The results are dramatic roasts that carve beautifully! With the right technique, you can chine rib roasts like a pro.