You just pulled that glorious, blushing hunk of meat out of the oven. It smells like heaven, and your family is circling like hungry wolves. But stop. Do not touch it yet. I mean it. Put the knife down.
This is the hardest part. Let it rest for at least 20 to 30 minutes. That’s not a suggestion; it’s a sacred rule. Why? Because if you slice it hot, all those incredible juices run out onto the cutting board instead of staying inside the meat. We’re making dinner, not a juice fountain.
While it rests, grab your sharpest knife. A long, thin slicing knife is your best friend here. A serrated bread knife? Please, no. That’s for sourdough, not prime rib.
The Big Reveal: Bone-In vs. Boneless
You’ve got two choices, and your cutting strategy changes based on it. If you bought a bone-in roast (which you should, because bones = flavor), you have an extra step. First, locate the bones. They’re the long, scary-looking things attached to the bottom.
Here’s a pro tip: Cut the bones off first. Run your knife along the line where the meat meets the bone. You’re separating the rib roast from its skeleton. It feels a little like surgery, but you’re the doctor, and the patient is delicious.
Once the bones are free, you can either slice them into individual ribs (the best snacks for the chef) or just set them aside. Now you have a beautiful, boneless log of beef. That’s your canvas.
Can Rib Roast Be Cut Into Steaks at Rose Slaughter blog
