Ribs

The cuts from the ribs are also good for roasting, those nearest the sirloin being the best. These better cuts are slightly less expensive than sirloin. Various sizes of joint can be cut according to special requirements. It is more economical to have the bone removed and the meat itself rolled. The bone can be used for soup. Two to three ribs make a good roast for a small family. When roasting a large cut whole, it is better to have the thin end cut off and used for a separate dish, otherwise it will overcook before the thicker part is ready. Back and top ribs are not so tender. They are better stewed or braised than roasted.