Prime rib (either a boneless rib roast or a standing rib roast, which includes the bones) is another oven roast that is easy to carve. If the prime rib is boneless, that is, if you have removed the chine bones and rib bones prior to roasting, carving the roast is very easy. If the bones have not been removed prior to roasting, they will need to be removed after the meat is cooked so that carving will be easier. To remove the bones after the meat has been cooked, make one cut across the bottom of the roast to detach the chine bone; then remove the rib section by slicing parallel along the rib bones, removing the entire rib section in one piece.
If the chine and rib bones were removed prior to roasting (but were tied to the meat while roasting to add flavor), use the following simple instructions for carving the meat.