The holiday of Sukkot is coming up, and one of the dishes we usually make is a roast in honey and wine. We usually make this with a shoulder cut. This year, standing rib roast was on sale and shoulder wasn’t, so we decided to buy that. But I’m hesitant - would we be wasting the good qualities of this cut if we roasted it in liquid? Are we better off just rubbing it and roasting it dry?
Also, how does one slice a standing rib roast? Cut meat off bones after it’s cooked, and then slice?