Serious Eats: Talk
Prime Rib Roast Carving
Hi. I am making a prime rib on Sunday. I just read the lab & comments for Kenji's prime rib so this is what I'll do however there was no suggestion on carving.
I usually have always thinning carved my roasts but know have started to think that with the bone in is it nice to have a nice thick piece. What's your opinion?