How to Carve a Rib Roast of Beef Like a Pro

A beautifully roasted rib roast is the crowning glory of many holiday meals. When it comes time to carve it, you want to do so cleanly and efficiently to present perfect slices of this impressive cut.

Carving a rib roast requires just a few special tools and techniques. With the right approach, you can carve your roast like a professional chef. Read on for a complete guide on how to prepare, cook, rest, and carve a rib roast of beef for flawless results.

Selecting and Preparing the Roast

• Choose a prime rib roast with a thick cap of fat to keep it moist and flavorful. Allow 1 rib bone per person.
• For easy carving, tie the roast at 1-2 inch intervals with kitchen string to hold its shape.
• Pat the roast dry and let it sit at room temperature for 1 hour before cooking.

Seasoning the Meat

• Generously season the roast all over with salt, pepper and any other herbs or spices.
• Rub the seasoning into the meat to evenly distribute flavor. Garlic, rosemary, thyme and sage are classic complements.

Roasting to Perfection

• Preheat oven to 450°F. Place roast fat-side up on a rack in a roasting pan.
• Cook for 15 minutes at 450°F to sear the outside. Turn oven down to 325°F and continue roasting.
• For medium-rare, cook approximately 15 minutes per pound. An 8 pound roast takes about 2 hours.
• Use an instant read thermometer to check doneness. Medium-rare is 130-135°F.
• Transfer roasted meat to a cutting board and tent loosely with foil. Let rest 20-30 minutes.

Carving Essentials

• Sharp carving knife – 10-12 inches long to easily slice through the roast
• Carving fork – Helps hold meat steady as you slice it
• Cutting board – Large enough to accommodate roast

Step-by-Step Carving Instructions

1. Position the Roast

• Place roast fat side up with bones facing your carving side.
• If roast has been cooked with bones in, stand it upright with bones pointing up.

2. Cut Along the Bones

• Insert tip of knife into meat, hugging bone tightly.
• Cut downwards along bones from top to bottom of roast.
• After bones are freed, fold them back and remove.

3. Slice the Meat

• Identify direction of the grain in the meat.
• Position roast so you can slice across the grain. This yields more tender cuts.
• Make long, smooth slices from 1/2 to 1 inch thick.
• Cut evenly from one end of the roast to the other.

Carving Do’s and Don’ts

Do

• Let roast rest before carving
• Use sharp knife and carving fork
• Cut across the grain
• Make even slices

Don’t:

• Rush the resting period
• Saw back and forth with knife
• Cut with the grain
• Make jagged or uneven slices

Serving Suggestions

• Arrange slices on a platter and drizzle with natural pan juices.
• Offer horseradish sauce, au jus or homemade gravy on the side.
• Pair with classic roast beef sides like mashed potatoes, Yorkshire pudding, roasted vegetables and fresh rolls.

With the proper tools, techniques and a rested roast, you can carve a rib roast like a professional. Your holiday table or dinner guests will be impressed with your perfectly sliced standing rib roast served alongside delicious accompaniments. Just be sure to save those bones for making stock!