12/23/2025
We’ve been seeing a trend where people tie the rib bones on top of their prime rib roast. Fun experiment, lots of buzz… but as chefs, we don’t recommend it. (We do however, suggest cutting ribs, seasoning between the roast and the ribs and then tying it back together on the BOTTOM of the roast).
Here’s why: the top of the roast is the rib cap- the fattiest, most flavorful part. Most roasts people buy are choice, meaning the center is lean while the cap and tail carry the fat. Putting bones on top blocks two critical things: proper fat rendering and the Maillard reaction (aka browning = flavor). At the same time, it exposes the leaner underside of the roast to heat with nothing protecting it.
So while it looks cool, you’re actually limiting flavor and risking uneven cooking.
Our preference? We don’t trim the bones and tie them back on at all. If we are cooking day of- we just cook the roast traditionally slow for even doneness. When in doubt, follow trusted recipes like America’s Test Kitchen or Kenji López-Alt.
What we’re doing this Christmas: a choice rib roast that we put in a dry-age bag (30 day ago), trimmed and salted three days out, sous-vided at 131°F for 10 hours the day before, chilled down and then finished in the oven day-of, smothered with salty fat.
If you want extra flavor- another great option is slicing it into steaks after sous vide and quickly grilling them the next day.
Trends are fun but flavor always wins. Hope this helps you!
Merry Christmas. 🎄🥩
