How to Cut Prime Rib

Step 1

1

Decide which end of the primal cut to use. Get out your large primal cut and place it on a large cutting board. One end of the cut should be slightly thinner and leaner. This is the single eye end of the cut. The other thicker end will be larger and have more fat running through it.

While you can use either end of the cut, consider using the smaller end if you’re serving fewer people or want a leaner roast. If you’re serving a crowd, you may want a roast that includes more of the larger end.

You’ll also need to decide how many rib bones to include in your roast. For example, to feed a large number of people, consider cutting a 5 rib roast.

Step 2

2

Cut along the bone to create the prime rib roast. Take a sharp knife that’s at least 10 inches (25 cm) long and make a long, deep cut into the meat. Make the cut parallel to the rib bones so you don’t cut into the bones.

Try to make an even cut so the roast doesn’t have a jagged or rough edge.

Step 3

3

Trim off any sinewy bits. Look at the edges of the roast for bits of fat or muscles that are hanging off. Use your knife to cut these away. Take care not to cut deeply into the fat or muscle of the roast.

If you leave strands of the sinew, they may become tough as the roast cooks.