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:
- Large cutting board or clean work surface
- Kitchen twine
- Kitchen shears or paring knife
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.
Tie the long piece of twine to the center of the twine loop at one end of the roast. Then weave the loose end under and around the center of each loop along the length of the roast. Turn the roast over and repeat. Turn the roast, fat side up, and knot the loose end to the original loop. Trim the excess twine.
Completely secured, the roast is now ready to be put into the oven.