To carve a prime rib, let the roast rest, then cut the meat away from the rib bones in one piece before you slice it. With the bones off, the roast is a boneless block you can lay flat and cut into even slices, about 3/4 inch thick. America's Test Kitchen carves its prime rib this way and suggests carving only as many slices as you need, so the rest of the roast stays warm and keeps its juices (guide dated November 13, 2023).
A boneless rib roast is even simpler: cut the twine and slice. A bone-in standing rib roast takes one extra cut, and that cut is the whole trick. The rib bones run along one side of the roast, and a knife kept tight against them takes the meat off cleanly with very little waste.
This guide covers the temperature to check before the roast comes out, how long to rest it, both ways of handling the bones, and how to store what is left. The food safety numbers come from the USDA Food Safety and Inspection Service.
What You'll Need
- A carving board with a juice groove: A rib roast is heavy and releases juice as you slice it. A carving board gives you room for the roast and the slices, and the groove keeps the juice off the counter. Our carving board guide covers sizes.
- A long, sharp carving knife: A long blade lets you take the meat off the bones and cut each slice in one or two strokes instead of sawing. Sharpen it before dinner. A dull blade needs more pressure and slips more easily.
- A carving fork or a folded kitchen towel: Something to hold the roast steady while you cut. On a bone-in roast you can also hold one of the bones once it has cooled enough to touch.
- An instant-read thermometer: The only reliable way to know the roast is done before you carve it. Check the thickest part of the meat, away from the bone.
How to Carve Prime Rib (Bone-In or Boneless), Step by Step
Check the temperature before it comes out
The USDA says beef roasts are safe at a minimum internal temperature of 145°F, measured with a food thermometer before the meat comes off the heat, followed by a rest of at least 3 minutes. Many recipes take prime rib out lower for rare or medium-rare: America's Test Kitchen's guide stops at about 125°F for medium-rare. That is below the USDA minimum, which is 145°F with a 3-minute rest.
Let it rest before carving
The USDA's minimum rest for beef roasts is 3 minutes. Most prime rib recipes go well past that: America's Test Kitchen's Best Prime Rib recipe tents the roast loosely with foil and rests it for at least 30 minutes and up to 75 minutes. Use the time to finish the sides and move the roast to the carving board.
Cut the meat away from the bones
For a bone-in roast, set it on the board and steady it with the fork. Start the knife where the meat meets the rib bones and cut along them, keeping the blade pressed against the bones and following their curve, until the whole block of meat comes free. Set the rack of bones aside. A boneless roast skips this step.
Lay the roast flat
Turn the boneless roast so the side that was against the bones is down on the board. That cut face sits flat, so the roast will not roll while you slice it.
Slice it 3/4 inch thick
Hold the roast steady with the fork or towel and cut crosswise into slices about 3/4 inch thick, the thickness America's Test Kitchen uses. Draw the knife through in long strokes. Slice only what the table will eat first and leave the rest of the roast whole until people want seconds.
Or carve it standing on the bones
If you want to serve slices straight off the bone, Williams Sonoma describes another way: cut a thin slice off one end to make a flat base, stand the roast on that end, and steady it by holding a bone. Cut down close to the ribs about halfway, then cut horizontally toward that cut to release each slice. Repeat as you need more.
Plate it, then refrigerate the leftovers
Lay the slices on a warm platter and serve the bones separately for anyone who wants one. The USDA says leftovers must be refrigerated within 2 hours of cooking (1 hour if the room is above 90°F), and it advises slicing or cutting whole roasts into smaller parts so they cool quickly. Leftovers keep 3 to 4 days in the refrigerator or 3 to 4 months in the freezer, and should be reheated to 165°F.
Photo by Osman Arabacı on Pexels
Upgrade Your Prep: Get the ROO Bundle
ROO is a silicone mat that sits under your cutting board. It grips smooth countertops so the board never slides, and its built-in 7-cup pouch catches peels and trimmings as you cut. The Bundle includes the mat, a rubberwood board, and a reusable storage bag.
Shop the ROO Bundle →Common Mistakes to Avoid
Trying to cut slices between the ribs gives you uneven pieces and a lot of meat left on the bone. Take the meat off in one piece first, then slice the boneless block.
Slices cool and dry out quickly on a platter. America's Test Kitchen suggests carving only what you need and leaving the rest of the roast whole so it stays warm.
Short back-and-forth strokes tear the surface of each slice. A long, sharp blade drawn through in one or two strokes gives a clean cut.
The USDA's limit for perishable food at room temperature is 2 hours. Slice what is left into smaller pieces and refrigerate it before dessert.
Upgrade Your Prep Workflow: The ROO Bundle
The roast itself belongs on a carving board, which is bigger than an everyday cutting board and bigger than the ROO Mat is made for. The mat is for the prep around it. Put it under your regular cutting board, up to 16 inches, while you mince garlic and strip herbs for the crust, trim the twine and fat, and cut potatoes and vegetables for the sides. The mat grips the counter so the board stays put, and its built-in 7-cup pouch hangs over the edge to catch peels, herb stems, and trimmings as you go. It rinses clean afterward. The ROO Bundle pairs the mat with a rubberwood cutting board that fits it and a drawstring bag.
Upgrade Your Prep Workflow: Get the ROO Bundle
A non-slip base and a scrap pouch for the herbs, garlic, and side dishes.
Check out the ROO Bundle →Related Reading
Frequently Asked Questions
How long should prime rib rest before carving?
The USDA's minimum rest for beef roasts is 3 minutes after the roast reaches 145°F. Recipes usually rest prime rib much longer: America's Test Kitchen's Best Prime Rib recipe rests it loosely tented with foil for at least 30 minutes and up to 75 minutes.
Do you take the bones off prime rib before slicing?
Usually, yes. Cut the meat away from the rib bones in one piece, lay it on the flat side where the bones were, and slice. America's Test Kitchen notes that prime rib is relatively easy to carve once the bones have been removed.
How thick should you slice prime rib?
About 3/4 inch is a common choice, and it is the thickness America's Test Kitchen uses for its prime rib. Thinner slices work well for leftovers and sandwiches.
What temperature should prime rib be?
The USDA minimum for beef roasts is 145°F, measured before you take the roast out of the oven, with a rest of at least 3 minutes. Recipes that aim for rare or medium-rare take the roast out at a lower temperature, which is below that USDA minimum.
How much prime rib do I need per person?
America's Test Kitchen says to count on 1 pound per person, whichever cut you buy.
How long is leftover prime rib good for?
The USDA says 3 to 4 days in the refrigerator or 3 to 4 months in the freezer. Refrigerate it within 2 hours, sliced or cut into smaller pieces so it cools quickly, and reheat it to 165°F.
Rest the roast, take the meat off the bones in one piece, and slice it on its flat side. Carve only what the table will eat first, keep the rest whole and warm, and get the leftovers into the fridge within 2 hours.