How to Cut a Beef Rib Roast

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Prime rib is a great meat to cutting yourself. Purchase a large primal cut from your butcher and cut a prime rib roast according to the size you lot demand. One time you have a prime rib roast, cut individual ribeye steaks. Determine if you'd similar to keep the basic in or remove them. It's also important to learn how to carve a cooked prime rib roast so the meat stays warm and the slices are presentable.

1. 1

   Decide which end of the primal cut to use. Get out your big fundamental cut and identify it on a large cut lath. Ane finish of the cut should exist slightly thinner and leaner. This is the single eye stop of the cutting. The other thicker cease will be larger and have more than fat running through information technology.^[one]

   • While y'all tin use either terminate of the cut, consider using the smaller end if y'all're serving fewer people or want a bacteria roast. If yous're serving a crowd, you may want a roast that includes more than of the larger cease.
   • You'll also demand to determine how many rib bones to include in your roast. For example, to feed a big number of people, consider cutting a 5 rib roast.

2. 

   ii

   Cut forth the os to create the prime number rib roast. Take a sharp knife that's at least x inches (25 cm) long and make a long, deep cut into the meat. Brand the cutting parallel to the rib bones so you don't cut into the basic.

   • Try to make an fifty-fifty cut then the roast doesn't have a jagged or rough border.

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3. 

   iii

   Trim off any sinewy bits. Wait at the edges of the roast for bits of fat or muscles that are hanging off. Apply your knife to cut these away. Accept care not to cut securely into the fatty or muscle of the roast.^[2]

   • If you leave strands of the sinew, they may get tough as the roast cooks.

4. 4

   Store or melt the prime rib roast. If you lot want to store the roast for later, wrap it tightly in plastic wrap so place it in an airtight container. Refrigerate the roast for upwardly to 3 to 5 days. To simply fix the roast, sear the sides in a skillet until the meat is browned. Then terminate roasting the meat in the oven until it'south equally cooked as you like.^[iii]

   • Refrigerate leftover cooked roast in an airtight container for up to iii to v days.

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1. 1

   Cut away the bones if you want boneless steaks. Set the prime number rib on the cutting lath and so the bones point up. Keep a firm grip on the bones with i paw and use your pocketknife to piece the meat next to the bone so it follows the bend. And so cut abroad the meat nigh the base where the bones are connected.

   • Y'all should at present be able to pull away the bones and cutting the meat into steaks.

2. 2

   Decide how thick you'd similar to brand the steaks. Steak thickness is a matter of personal preference, then think nearly how thick you'd like them and how you plan on cooking them. Go on in mind that thicker steaks volition probably need to be grilled longer or finished in the oven in club to cook completely.

   • Most ribeye steaks are cut between 2 inches (five.1 cm) and 3 inches (7.half-dozen cm) thick.

3. 

   3

   Slice between the bones to make individual steaks. If you're leaving the bones in the prime number rib, take a sharp knife and cutting down between each bone. Y'all'll have less control over how thick the steaks are because you lot'll just have to cutting evenly between the bones.

   • If you lot're cutting a boneless prime rib, lay a ruler down so you can measure how thick the steaks will be.

4. iv

   Refrigerate or use the ribeye steaks. If you lot want to use the steaks later, wrap them individually in plastic wrap and put them in an closed container. Refrigerate them for up to 3 to 5 days. To cook the steaks, make up one's mind if you want to toss them on the grill or melt them on the stove pinnacle.

   • Air-condition the leftover cooked steak in an airtight container for up to 3 to 5 days.

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1. 

   1

   Concur the bones and cut betwixt the bones and the meat. Place the prime rib roast on a cutting board and so the bones are pointing upwardly. Agree the bones with one hand and use the knife in your other mitt to cut down in a curve betwixt the bones and the meat.^[4]

   • Use a long, thin-bladed knife to go far easier to slice the meat. Never utilize a serrated knife which could tear the meat every bit y'all're cutting.

2. 

   ii

   Fold the bones back and cut them away. Curve the basic dorsum and abroad from the meat so you tin run into where they're loosely connected to the base of the roast. And so slice through the connection near the bottom then you lot tin can pull the bones away.^[v]

   • You should at present have a large block of boneless prime rib that's ready to exist sliced.

3. 

   iii

   Decide if y'all want to trim away excess fatty. If you adopt bacteria prime number rib, take your knife and cutting away the fatty that's visible on the roast. If you're serving guests and aren't sure if they enjoy the fat, you may want to leave it and so they can make up one's mind for themselves.^[half-dozen]

4. 

   four

   Cut the prime rib into 1/2 in (1.3 cm) thick slices. Agree the meat firmly in place using one hand and concord the carving knife with the other. Cut steady, even slices through the meat then you get pieces that are 1/2 in (1.3 cm) thick. Try to make gentle, even slices and then it doesn't tear the meat equally information technology's cutting.^[7]

   • If you lot utilize a sawing motion to cleave the prime rib, yous'll get jagged slices of meat that don't look every bit pleasing.

5. v

   Avert etching more slices than y'all need. Plan on etching enough slices to serve each of your guests once. Leave the rest of the roast on the cutting lath then the meat stays warm longer. Then you tin slice more servings as needed or store the meat for later.^[8]

   • To store leftover prime number rib, put it in an airtight container and proceed it in the refrigerator for up to 3 to 4 days.

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Things Yous'll Need

• Sharp pocketknife
• Cutting lath
• Closed storage containers
• Plastic wrap

About This Article

Commodity Summary X

Before cutting a prime rib roast from a primal cut, note that one cease of the cut will be thinner and leaner and the other terminate will be thicker and accept more than fat running through it. If you plan to serve fewer people or want a leaner roast, cut your roast from the smaller side. However, if y'all're serving a crowd, apply the larger end. When yous're gear up, use a abrupt knife to brand a long, deep cutting into the meat that's parallel to the rib bones. After cutting your roast, look at the edges for bits of fat or muscle that are hanging off and cutting them away. To learn how to cut ribeye steaks, keep reading!

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