Let’s be real: you’re going to have leftovers. And that’s great. Cold prime rib, sliced paper-thin, makes the best sandwich of your life. Just pile it on rye bread with horseradish sauce. You’ll thank me later.
When reheating, never microwave it. That turns it into a shoe. Instead, drop a slice into a hot pan for 30 seconds per side. Or, better yet, eat it cold straight from the fridge. No judgment here.
So there you have it. Slicing a standing rib roast isn’t rocket science. It’s meat science. It’s about resting, sharp knives, and cutting against the grain. Do that, and you’ll look like a hero. You’ll get a standing ovation. Or at least a standing request for next year.
