How to prepare a Scotch Beef fore rib larder trimmed roast with the cap on

Here we have a set of 4 ribs of Scotch Beef and traditionally we know it as served on the bone larger trend, where the end to the bones had been cleaned and cooked in one piece ready for carving, an alternative is to have the rib roast as a boneless roast which means we're going to take out two lots about bones, we have our ribs and we have our backbone and vertebrae, there are two ways of boning out meat, one is to take those bones out individually which is time consuming and a little bit more care has to be taken so we don't damage to meat underlying the bone, well the second term is to sheet bone which means we're going to take all the bones out in one sheet and to do that we just run the knife at the back at the ribs keeping the cutting edge close to the bone working our way round as we don't want to put any cuts into the main muscle, so it's keeping close to the back of that bone so that's where we've cleared the back at the ribs and now we want to continue around so we can come this way or we can actually come from the top here and work our way back down to that cut.

I'm off to a nice clean line here at the end of the backbone as we come down the ribs close to the bone we do the same here on the underside of the rib and then that comes off in one big sheet but it is left us a solid boneless rib with no deep incisions or slash marks on the rib itself now boneless we need to just trim this up lightly, first of all, the gristle that runs along the back, it’s a thick elastic substance it's not edible so it's important that we remove that from the joint, so out that piece of elastic gristle, checking for excess fat, nice and tidy there and what I’m looking at now is the wedge of fat here and the chain muscle that runs along the top with of the eye so this chain here, I'm just going to put my knife along that seem, again taking care not to cut into the eye muscle itself, so a little bit of pulling, we can actually separate that seem and then I want to take that chain muscle and associated fat out so it's virtually left me the eye muscle and the cap.

Finally just checking along here if we're happy with the fat level and any silver gristles they will be removed if required, once that is done, give a final check now this can be tied nicely with butcher's twine into it nice uniform cylindrical joint so there is our boneless rib roast with the cap on, ready and prepared for the oven.

Find your next job as a Head Chef here.