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Try to purchase a roast that already has the rib bones ‘Frenched’ (the meat between the ends of the bones are scraped down to the loin). This is more for looks and not necessary so if you can’t find a Frenched roast no worries. Also, if your butcher can butterfly it for you (see Steps 1-5 below) and remove the chine bone (the bone across the bottom that holds each chop together), great. If not, see step one below. If the butcher does remove the chine bone, ask to take it home so you can add it to the stock you’ll make as part of this recipe.
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