Carving a Rib Roast

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Carving a rib roast is something you should do after you've taken it out of the oven and let it rest. Carve a rib roast with help from an executive chef in this free video clip.

Part of the Video Series: Beef & Roasts
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Video Transcript

Hi there, I'm Alan Turner, executive chef for Agri Beef Co, producers of Double R Rach, Northwest Beef. Today, I'm going to show you how to carve a prime rib of beef and under this beautiful piece of foil, this lovely shining object is a prime rib roast that I've just taken out of the oven and it's resting. It's been resting now for about 15 minutes under this foil and let's do the little reveal here and it's ta-da, this roast will easily feed four people and what we're going to do is slice it two different ways. Turn that for you there and the first thing we're going to do, this is the end cut and most people run to the table and they say I want the end cut so I don't know how you do it at your house. I just tell them no and I eat it. That's one way to cut it right there, that's 145 almost 148 degrees, that's a beautiful medium rare, medium and you'll notice that the juices aren't running everywhere as I cut it because I let it rest under that foil. So we can either carve the big piece if that's what you people are looking for or we can go with a slightly thinner cut, just like so. There is a certain point here where you have to worry about your thumb. As you can see I've never cut my thumb off, but, that's because I'm careful and I would encourage you to be so as well. So now, you see that? We can go ahead and take our platter, we'll make it look pretty by putting that beautiful end piece there. We'll lay these pieces just like this and we'll take this other beautiful end piece and we'll put it right there. Clean up our cutting board, dress the plate and there you have it. That's how you cut a, slice a prime rib for your holiday party or just for lunch if you like. I'm Alan Turner, executive chef for Agri Beef Co and that's how to carve a prime rib.

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