How to carve a standing prime rib roast
How to Carve a Prime Rib Roast
Timecodes:
- In the Test Kitchen we've done prime rib every way
you can imagine.
We've done a traditional with just salt and pepper,
we've done it in the Big Green Egg outside, a reverse sear.
We've done it sous vide, we've done it with robust rub
on the outside like this one,
but we need to spend more time focused on how to slice
a prime rib, here we go.
(upbeat country music)
So with a prime rib, coming out of the oven,
we're gonna show you exactly how to slice it.
We're gonna take the back ribs off of the bone attached
rib roast and we're gonna show you how to slice
the roast itself.
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do here in the Test Kitchen.
Now that it's had time to rest we're gonna pull
the bones off, that would be the back ribs right here.
So a standing rib roast, bone attached right here.
We're gonna pull those bones off and it's really
just about putting your knife,
which by the way is a boning knife, a flexible six inch
boning knife that allows me to kinda ride the side
of the bone as it curves.
You can see this up from the front,
you can how the knife is kinda riding
the side and then I come across.
Again, keeping very close to that bone.
You'll come to a stopping point down here,
you kinda have to notch, it comes, the bones go this way
and then you have to notch a little bit back towards
the roast itself to really free those bones
from the roast itself.
So now we're free, we've got the back ribs separated
from the roast itself, you can see that.
Back ribs are perfect for people that like
to nibble nibble, right?
So I'm all about taking one of these back ribs
and having that for myself,
we'll give these to our favorite people at the table.
Now, carving the prime rib itself, the boneless part,
I switch from the boning knife
to a very sharp carving knife, whatever sharp knife you have
that's maybe the longest you have.
I cut in about half inch thick slices for each person.
That's traditional prime rib.
You can slice it thinner for people
and have kind of a shaved look going on,
but really for a traditional prime rib,
about a half inch thick slice.
Just directly going down and you'll view
the beautiful prime rib.
Oh, that looks fantastic.
Again, about a half inch thick.
Beautiful.
Good crispiness.
You'll see my temp is where I was targeting,
was like medium rare going up to a little bit of medium.
It should be a crowd pleaser.
You'll see, because we did a traditional technique,
the oven heat makes it more done on the outside
and more done on the in, so let your family have
the more done outside pieces if that's what they want.
All right so let's put this on a platter
for everyone to enjoy.
And there you have it, that's how to carve a prime rib.
Not to difficult, you've got this.
I hope you enjoy this dish with your family and friends.
(upbeat country music)
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