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To carve a beef rib or a bone-in pork loin roast
Prime rib (either a boneless rib roast or a standing rib roast, which includes the bones) is another
oven roast that is easy to carve. If the prime rib is boneless, that is, if you have removed the chine
bones and rib bones prior to roasting, carving the roast is very easy. If the bones have not been
removed prior to roasting, they will need to be removed after the meat is cooked so that carving will
be easier. To remove the bones after the meat has been cooked, make one cut across the bottom of
the roast to detach the chine bone; then remove the rib section by slicing parallel along the rib
bones, removing the entire rib section in one piece.
If the chine and rib bones were removed prior to roasting (but were tied to the meat while roasting
to add flavor), use the following simple instructions for carving the meat.

Place the prime rib roast onto a cutting board. Cut the
strings that are securing the bones to the meat.

Discard the string and remove the bone section
(previously cut from the roast) and set it aside. Keep this
portion of the roast for those who may enjoy eating the
meat from the bones. (The ribs can be cut individually by
slicing parallel between the rib bones.)

Position the boneless portion of the prime rib roast on
the cutting board with the rib bone side down. Cut slices
across the grain of the roast to desired thickness. Slices
are generally cut 1/4" to 1/2" thick.