Carving A Rib Roast
Use a shallow baking pan and cook the roast uncovered at 325 F. Allow approximately 20-30 minutes per pound for roasts over six pounds.
Use a meat thermometer in the center of the thickest part of the roast (not touching bone or fat). When it reaches 145 F for medium-rare or up to 170 F for well done, remove from oven.
Transfer to a carving board (fat side up): cover loosely with foil and let stand 10-15 minutes. (Temperature will rise 5-20 F.) Put long bones down on a carving board and hold in place with a meat fork.
Remove bones by cutting horizontally between bones and the meat with a sharp carving knife. Set the bones aside (or discard).
Cut the roast vertically, starting from the top (or fat side), from 1/2- or 3/4- inch thick slices for each serving.
Place each slice on a warm plate and serve with pan juices.
Resource: Publix Christmas Weekly Ad
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