I enjoy both the roasted cut, and the slice that is roasted, then grilled to darken the outer edges.
I used to ask for the end-cut on the Roast, but stopped doing that for two reasons….
1. I like the medium to medium rare cut better than than well-done first cut. and
2. Most of these roasts are now so heavily pepper-spiced the outer edges have little natural beef flavor, being overpowered by the peppery coating applied in the kitchen.
I miss that outer edge ‘chewy-beefy’ piece. When I do one of these Standing Rib Roasts ( not often these days), I use a minimum of spices on the outer surfaces, letting the meat speak for itself.
If I had the opportunity to choose my favorite version it would be a ‘Bone-In, Medium rare (but not red), full slab… Meaning the meat would be as thick as the bone attached to it. A small cup of creamy Horseradish sauce at it’s side and a very large baked potato (well-buttered and salted) on the plate beside the beef to act as a sop.
That would be a very nice nap-producing meal![|)][:p]