Leave at least a 1⁄8 in (0. 32 cm) layer of fat in place to keep the roast moist. You can also leave this layer on after the roast cooks, or you can remove it if you wish. Consider purchasing a carving cutting board if you don’t have one already. It is a good surface for carving on because this type of board has a set of raised miniature pyramids in the center of it, which help stabilize the roast while carving. It also has a juice groove for guiding liquid runoff during carving and a stainless steel tray beneath for capturing juice and scraps of meat, which you can easily gather and use for making gravy sauces and soups.
If you wish to remove the bones in advance, turn the roast over so bones are face up. Pin the roast in place with your hand, then cut along the bones. Follow the bones as closely as possible from one end of the roast to the other.
If you wish to remove the bones in advance, turn the roast over so bones are face up. Pin the roast in place with your hand, then cut along the bones. Follow the bones as closely as possible from one end of the roast to the other.
Keep the roast in a room temperature location. You don’t need to cover it while it cools.
Keep the roast on a flat surface that you don’t mind getting a little messy. The more stable the surface, the easier the roast is to carve.
To get a clean cut, use a sharp knife that is longer than the roast’s width. A good carving knife allows you to remove all of the bones in one go. When you get close to the bottom of the roast, lift the bones up in the air. Standing the roast up on its end makes following the bones easier.
The bones usually have a little meat left on them. Pick off the meat if you wish or consider saving the bones for another use, such as for making a stock.
Position the carving knife so it reaches all the way across the fat. Remove as much as possible in one go. If you notice any remaining fat, carefully go back for it with another pass of the knife. You do not have to remove the fat if you don’t want to. Some people prefer leaving the fat on. If you have guests, leaving the fat on gives them the choice to eat it or remove it as they please.
If you cut along the grain, the roast becomes chewier than usual. Always look for the grain before cutting into a standing rib roast.
The minimum size for standing roast slices is 1⁄2 in (1. 3 cm). Thicker slices are chewier than thinner ones, but some people prefer getting more meat with each bite.
