Standing Rib Roast

[Ron Pratt]

Unless you have a different definition of Frenching than I do I would wait until after I aged the roast. Reason being that with the bone ends exposed there is far better chance of them puncturing the UMAi Bag. Even at that when you decide to age a bone in chunk-o-cow extra precaution needs to be taken during sealing, handling and placing it on your wire rack. OTOH – if you are merely referring to separating the bone from the meat, but leaving it attached like a “hinge” then while it is easier to cut while still un-aged you run the risk of introducing bacteria between the meat and the cut away bone flap. I hope I did not offend you! Ron