The Secret Behind Martha Stewart's Foolproof Holiday Prime Rib Roast
By Alexander Ross
Carving a multi-bone rib roast demands a sharp, thin slicing knife rather than a serrated blade that tears the grain. Cut and remove the butcher's twine, then guide your knife along the natural curvature of the rib bones to detach the central loin in one pristine, cylindrical piece.
Stand the boneless roast upright on your cutting board. Slice smoothly across the grain into uniform steaks roughly 1/2-inch to 3/4-inch thick. Never saw back and forth. Present the slices overlapping on a warmed serving platter, framed with sprigs of fresh rosemary, and serve the separated rib bones alongside the platter for diners who relish the charred, fat-laced meat clinging to the bone.
Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
