Carving Knife

• The proper knife to use when cutting prime rib is a carving knife. Be sure the blade is sharp so it properly slices through the beef smoothly without leaving jagged cuts or tears. If the carving knife is old or dull, use a knife sharpener before taking the blade to the meat.

Before Slicing

• After removing the prime rib from the oven, allow it to rest for 15 to 20 minutes. This lets all of the wonderful juices that were slowly being cooked out of the meat to draw back to the center. This not only makes for juicier cuts of meat, but saves you from a watery mess if you were to cut the roast too early.

Cutting Technique

• After transferring the prime rib to the cutting board, slice off a thin slice of the very bottom so it is flat. This makes the roast easier to cut. Take the carving knife and cut through the roast across the grain toward each rib. The reason for cutting across the grain is to shorten the muscle fibers of the each slice, making each bite easier to chew. Strive to make uniform cuts of 1/2 to 3/4 inch thick.

Additional Cutlery

• Using a meat fork may make the prime rib roast easier to handle on the cutting board. Insert the meat fork into the roast near the end of each slice you're making. As the knife reaches the fork, use the fork to transfer each slice of meat to a serving platter. Place the meat fork with the serving platter so people can serve themselves. If you don't have a meat fork, using a pair of closed tongs to steady the roast is effective.