Carving is an easy task as long as the chine bone, or backbone, has been removed before roasting. There are two methods for carving a standing rib roast. The first may be the simplest, although a bit less dramatic: Begin by steadying the roast with a meat fork with the ends of the rib bones pointing up and slice the meat away from the bones in one chunk. (Be sure to serve the ribs alongside the meat for those who like to gnaw on crisp, meaty bones!) Then set the roast fat side up and cut it vertically into slices as thick or thin as you likeΓÇö1/4-inch slices are typical. The second method, also known as the English method, is to set the roast on its side and cut it horizontally from the fat side toward the rib into thicker (3/8 to 1/2 inch) slices, removing the rib bones one at a time with a vertical cut as you carve off the slices.
slow-roasted beef rib roast
beef rib-eye roast (high-temperature method)
beef strip loin roast (high-temperature method)
slow-roasted beef sirloin
slow-roasted beef round
slow-roasted beef rib roast with dry mustard marinade
slow-roasted rib-eye roast
herb- or spice-rubbed rib-eye roast (high-temperature method)
