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How to Carve a Rib Roast

By Fine Cooking Editors, editor

November 11th, 2016

It's much easier to slice a standing rib roast, like our Rib Roast with English Mustard and French Herb Dressing, if you take the bulk of the meat off the bones first. here's how to do it: 

How to carve a rib roast Using a long, sharp slicing knife or chef's knife, cut the meat from the rib bones in one piece, following the contour of the bones. It's easiest if you stand the roast up so you are slicing downward as shown at left.
How to carve a rib roast Once the bones are fully detached, lay the meat down on its cut side. If you like, cut between the bones to make individual ribs to nibble on later.
How to carve a rib roast Slice the meat across the grain into whatever thickness you prefer, usually between 1/2 and 3/4 inch.
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