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Unread 12-01-2012, 02:10 AM   #15
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Originally Posted by westy View Post
If you like the bones, I suggest having the butcher cut and tie the roast. He will cut the bones from the roast and tie them back on with butchers twine. Then after your cook just cut the stings, remove the ribs and slice.

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do this your self and spice up before you tie back together..also if you want once tied together...inject a little beef broth..
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