Removing the excess fat and meat around and in between the rib bones is called Frenching. Many grocers sell the racks already frenched.  You can accomplish this look using a thin and somewhat flexible boning knife. However, if this process is beyond your skills, you needn’t worry. Frenching is entirely about the appearance and presentation of the dish. Leaving the meat around the bone will not diminish the taste of the meat at all.