NOTES FROM THE TEST KITCHEN
CARVING CLASSIC PRIME RIB
1. Using a carving fork to hold the roast in place, cut along the rib bones to sever the meat from the bones.
2. Set the roast cut side down; carve the meat across the grain into thick slices.
NOTES FROM THE TEST KITCHEN
CARVING CLASSIC PRIME RIB
1. Using a carving fork to hold the roast in place, cut along the rib bones to sever the meat from the bones.
2. Set the roast cut side down; carve the meat across the grain into thick slices.