Preparation:
remove chine bone and separate rack into two halves cutoff ends of bones with a cleaver or saw and reserve for soup trim off excess fat from top of meat, leaving a thin layer place chine bones into the bottom of a roasting pan place meat, fat side up, on top of the bones season with salt, pepper, and thyme roast @ 450 degrees for 30 minutes, until rare to medium-rare remove from pan, keep warm, and leave bones in pan set pan over a moderate flame to caramelize the juices and clarify the fat pour off and discard the fat add garlic to the pan and cook for 1 minute add stock to deglaze the pan and stir to dissolve the fond heat until reduced by half strain through a chinois and degrease as needed season to taste spread the tops of the racks with the softened butter combine the garlic, breadcrumbs, and parsley as the persillade pack the tops of the racks with the persillade brown under the salamander cut between ribs into chops serve 2 ribs per portion with 1 ounce jus |
