Few people hold French cuisine in higher esteem than I do, and yet I have to confess that I’ve never really understood the purpose of French trimming a beef rib roast. I think it’s supposed to be about presentation, a line of thinking that says that having the rib bones exposed makes it look better. (Image above courtesy of Country Valley Foods.)
I don’t see it. To my mind, few things look as good as a traditional English, standing rib roast, brought to the table, browned and dripping juices, looking like the most delicious and primal food imaginable. The rib roast is like a roast turkey, it’s one of those festive, presentation dishes that needs little to make it work other than a sure hand in the kitchen, someone who knows how to season properly, and how to get the timing right.
The point of roast meat, be it a leg of lamb, a turkey, a suckling pig, or a rib roast, is that simple, honest presentation reflects good-tasting, wholesome food.. Good meat is one of those things that speaks for itself, in terms of deliciousness and looks. Don’t tart your roast pig like a fancy lad, just Score his skin, put an apple in the mouth, and roast him to golden brown perfection.
This is one area where English butchers have it all over their French counterparts. No fancy French tricks can compare to the Roast Beef of England.
