How I Carve a Standing Rib Roast Like a Pro 🍖

Carving a standing rib roast always looks intimidating, but it’s actually pretty straightforward once you get into it. After roasting with the bones in, I let it rest for about 25 minutes so the juices don’t run everywhere. I always trim the fat cap down to about a quarter inch before cooking, but sometimes I’ll take off a bit more after it’s done if it looks too thick. Using a sharp carving knife, I cut along the bones to remove them in one go, then slice the roast against the grain for tender pieces. The carving board with a juice groove is a lifesaver—makes cleanup easier and catches all the drippings for gravy. I usually go for slices about half an inch thick, but sometimes thinner if I’m serving a crowd. #PrimeRib #CarvingTips #HolidayCooking #Food #Cooking