Carving a Rib Roast
Place roast with rib bones to one side of a cutting board to serve the roast with the rib bone attached. Hold the meat steady with a meat fork. Using a carving knife, cut between the bones, following along the curve of the bone.
Hold the roast upright by using paper towels to hold the rib bones with one hand to serve the roast as boneless slices. With a carving knife, cut between the meat and the rib bones. If the chine bone (backbone) is attached, cut between the meat and chine bone to remove.
Place the meat cut side down on a cutting board. Cut into slices.