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To carve a standing rib roast, place meat on a cutting board with large side down and rib bones to one side. Make a 1- to 2-in. cut along the curve of the bone to separate the meat.
Slice meat horizontally into 1/4-in. to 1/2-in. slices from the top edge to the bones. Repeat slicing, loosening meat from bone as needed.
Thicken gravy and soup using a roux, which is a mixture of fat and flour. In a traditional…
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Keep countertops and hands clean by spooning cheese mixture onto a piece of plastic wrap.…
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