Bones vs. Boneless in a Ribeye Roast---what to do? Revised with results and pics
Sunday I'm doing a ribeye roast. Once more I need to make the decision----bone-in vs. boneless. I know it's basically-----a little added flavor but less meat. vs. more meat and nothing to chew on. OK, carnivores-----what say you? Which way would you go? It's obviously much more than a "get more beef because it's boneless" argument------it's the look and possibly the taste. I'm figuring probably a six pound roast. What say you?
post edited by EdSails - 2011/04/04 18:19:21