Quote Originally Posted by Burney View Post
Easily done with rib, though, isn't it? Last year I picked up a rib for flumpence in Tesco that had clearly been a cancelled Christmas order. It was still attached to the bone, but only at the base, so it acted as a cradle for what was - in effect - several côtes de boeuf . I have no idea what this way of butchering the beast is called, but it makes it a doddle to roast and carve, so if you chat to your chum Dennis, I'm sure he'd happily oblige.
Do you mean chined?