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A sliced, seasoned roast beef showing a pink, medium-rare interior on a wooden cutting board with a plate of food and parsley in the background.
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How to Carve a Bone-In Prime Rib

Step-by-step guide to carving a bone-in prime rib so you get clean, even slices and keep the show at the table stress-free.
Prep Time 5 minutes
Carving time 10 minutes
Total Time 15 minutes
Author Kita Roberts

Equipment

Ingredients

  • Bone-in prime rib roast
  • Kitchen twine

Instructions

Separate the bones before roasting

  • Stand the roast upright with the bones facing you.
  • Slide your knife along the natural curve of the bones, staying tight to the bone to remove them cleanly.
    A large piece of raw beef is being cut with a knife on a white cutting board.
  • Set the detached bone rack aside.

Score the fat cap so it renders properly

  • Use the tip of your knife to make shallow crosshatch cuts across the fat cap. Cut only through the fat, not into the meat below.
    A raw piece of meat with a scored surface is placed on a white cutting board; a knife is making diagonal cuts on the meat.

Tie the roast back onto the bones

  • Position the bones under the roast in their original place.
  • Use 3–4 pieces of kitchen twine to tie the roast and bones together snugly so the meat holds its shape during cooking.
    A raw beef roast tied with kitchen twine sits on a white cutting board against a marble background.

Roast the prime rib and let it rest

  • Roast the meat at 300°F until the center reaches your target temperature (120°F rare, 125°F medium-rare, 130°F medium). Tent loosely with foil and rest for 20–30 minutes so the juices redistribute.
    A cooked prime rib roast rests on a wooden cutting board against a plain background.

Remove the bones after resting

  • Cut the twine and lift the bone rack away from the roast. Because the bones were detached before cooking, they should separate cleanly with no effort.
    Cooked, seasoned roast beef tied with butcher's twine on a wooden cutting board, with a pair of kitchen shears beside it.

Slice the roast across the grain

  • Place the roast fat-side up on a cutting board.
  • Trim a thin slice off the end to expose the center, then cut clean ½–¾-inch slices across the grain using long, smooth strokes.
    A large piece of seasoned roast beef is being sliced on a wooden cutting board with a knife, showing a juicy pink center.

Notes

  • Removing the bones before roasting makes all the difference.
    This gives you the flavor of a bone-in roast, but the carving ease of a boneless one. It’s the single best move you can make for cleaner slices.
  • Don’t cut deep when scoring the fat.
    You want shallow cuts through the fat cap only. Going into the meat can cause juices to escape and the top to brown unevenly.
  • Tie snug, not tight.
    Over-tightening the twine can make the roast bulge or cook unevenly. The goal is simply to hold the shape together.
  • Use a thermometer, not guesswork.
    Prime rib is too expensive to gamble with. Check the thickest part, away from the bone, so you hit your exact doneness.
  • Plan for carryover cooking.
    A roast this size keeps climbing in temperature off the heat. Pull it 5–10°F below your target and let it rest.
  • Resting is not optional.
    This is where the magic happens. Resting keeps the roast juicy and prevents all those flavorful juices from flooding your board.
  • Slice across the grain every time.
    It’s the difference between tender and chewy. If you’re unsure, slice a small corner first — the grain direction will be obvious.
  • Save the bones.
    They’re packed with flavor and make incredible broth or a quick broil/air-fry snack for the cook.
  • Use long, smooth strokes when carving.
    Sawing tears the meat. Let the knife do the work — a sharp chef’s knife will glide right through.
  • Trim a thin slice first to expose the center.
    This gives you a flat surface, makes the roast easier to stabilize, and ensures every following slice looks perfect.