Carving a Rib Roast
Using a carving knife, cut a thin slice off one side of the rib roast to create an even base. André Baranowski
Place the roast on a large carving platter, cut side down, with the bones to your left. André Baranowski
Steady the roast by pressing the carving fork firmly against the topmost bone. Using smooth, even strokes, make a horizontal cut toward the bone to make a thick slice. André Baranowski
Steady the roast by pressing the carving fork firmly against the topmost bone. Using smooth, even strokes, make a horizontal cut toward the bone to make a thick slice. André Baranowski
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Using the knife and carving fork, transfer the slice to a warmed serving platter. Repeat preceding steps until you've worked your way to the bottom of the roast. André Baranowski
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