To carve a standing rib roast, cut the meat from the rib bones using a long, sharp knife, and then slice the meat across the grain. The meat can be cut in whichever thickness the cook prefers. Rib roasts can be cut between the bones, providing individual ribs.
Standing rib roast is an expensive cut of beef, perfect for dinner parties or formal family dinners. The most expensive cut is prime rib, which is cut from the back of the upper rib section of the bull. A prime rib can contain three or seven ribs. The least expensive rib roast is a chuck rib roast, which contains far more fat than a prime rib.
When cooking a prime rib, it is best to sear the outside of the roast for about 15 minutes at 450 degrees Fahrenheit. Never salt the outside of the roast because this can make the meat dry. After 15 minutes, lower the oven temperature to 325 degrees to complete the cooking process. The roast should come to an internal temperature of 120 degrees before it is removed from the oven. It is important to allow the meat to rest after cooking. Take it out of the oven, cover loosely with aluminum foil and allow it to sit on the counter for 15 to 20 minutes. This gives the meat a chance to finish cooking and allows its juices to redistribute, resulting in juicy meat.
Once the resting period is over, cut the meat as described above and serve.