On Friday, December 21, 2018 at 12:14:59 PM UTC-5, Jill McQuown wrote:

> Mostly what I find these days is rib roast with the bones cut then tied
> back on. What's the point of that?

Makes it easier to carve. I'm going to take advantage of it, untie
it, salt between the bones and meat and tie it back on.

>I want the roast to be on the bone.
> It tastes so much better. IMHO.
>

Experimentation does not bear this out:

<https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>

Cindy Hamilton