A rib roast, or prime rib, is a cut of beef with the rib bones still attached to the meat. De-boned rib roasts are available from your butcher, but you are better off with a roast with bones because the bones impart extra flavor to the beef. Cooking a rib roast is easy; just sprinkle it with salt and pepper and pop it in the oven at 200 degrees Fahrenheit for a cooking time of about 45 minutes per pound. And removing the bones and carving the meat is almost as simple.
Things You'll Need
Long carving knife
Carving the Roast
Spread a damp kitchen towel on the countertop and place the carving board on top of it; the towel will keep the board from sliding while you carve the meat. After taking the roast from the oven, cover it tightly with aluminum foil and let it sit for 10-15 minutes. This will allow the juices to be reabsorbed into the meat.
Cut the butcher's string that is holding the ribs together. Then steady the roast with the carving fork, position the knife at the point where the meat and the bones are joined, and in one smooth motion cut the rib bones free from the roast. Do not saw back and forth with the knife. If the meat does not come free with a single cut, reposition the knife and try again.
Put the bones aside and with the carving fork hold the roast firmly on the carving board. Once again, use a single motion to carve the roast; do not saw. Slice the roast to the desired thickness and arrange the slices on a warm serving plate. A little juice will probably collect on the carving board; pour it on the meat and serve at once.
When carving, cut against the grain of the meat, which keeps each slice tender.
Do not carve the rib roast as soon as it comes out of the oven. The juices will flow onto the carving board with each slice, making the meat dry.