Shawn Knowles, owner of Old Town Market in Lewisville, Texas, says the crown rib roast is one of his favorite cuts of meat, especially for the holidays.
"The crown rib roast is an elegant dish to serve at large parties, but can be really intimidating for home cooks," says the Dallas finalist from Beef Loving Texans' Best Butcher in Texas competition. "However, it is probably one of the easiest cuts to cook. You just have to trust your thermometer."
The crown rib roast uses the rib-eye cut, which has the best integrity, flavor and consistency, he says. Ask your butcher to prepare the roast by trimming the chine bones until they are flat, and peeling the eye off the rib, then tying it back on with butcher twine to create even slices all the way around the roast.
Unsure how large of a roast you need? Knowles says to plan on 1 pound per person of bone-in rib roast. Grab your thermometer and follow this simple recipe and temperature guide.
