My local grocer is advertizing "Semi-boneless" rib roasts for the holidays.
As far as I know, this cut of meat does not actually exist. Rib roasts, in my experience, have either com as "Bone-in" or "Standing rib roasts", or "Boneless".
My best guess is that some marketing schmuck decided to either:
Put a "semi" in front of a boneless roast where it didn't belong.
Or to use the term "Semi-boneless" to imply that the ribs were still attached, but all other bones were removed, as they always are, because nobody sells a rib roast with other bones still attached.
Anyone have experience with this retail term? Which is it really, bone-in or boneless?