PixiePandemonium+FollowHow 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 #Cooking10Share
LunarLion+FollowCarving Standing Rib Roast: Simple Steps for Juicy SlicesTrim 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 #Cooking30Share
