Carving Standing Rib Roast: Simple Steps for Juicy Slices

Trim the fat cap down to about 1/4 inch before cooking. This keeps the roast moist but not greasy. Cook the roast with the bones in at 350°F until it hits 125°F inside. Let it rest for 20-30 minutes so the juices stay in the meat. Place the roast bone-side down and use a sharp carving knife to cut along the bones. Lift and fold the bones back to remove them all at once. If you want, remove the remaining fat cap. Some people like to leave it on for flavor. Find the grain and slice across it into pieces less than 1 inch thick. Cutting against the grain makes every bite tender. A carving board with a juice groove is super helpful for this process. #PrimeRib #CarvingTips #HolidayCooking #Food #Cooking