OK... so reading in the NY Times today... a piece about standing rib roast. One of my faves, but never made it. It says a 3- or 4-rib roast serves around 6 people. But how does that work? I thought when you would serve it, you'd cut between the ribs and serve each guest a rib roast, no? So a 3-rib roast would yield 3 portion, right?
How do you get 6 servings out of a 4 rib roast? I could just be really naive about how to carve a rib roast... can someone help?