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