This method of carving a rib of beef can be used for all types of roast on the rib/ bone, such as a roast pork loin. This is the technique for a chined joint with the chine (back) bone already removed.
1. Once the meat is cooked and rested, stand the joint so the ribs are pointing upwards; if it doesn’t balance well like this then lie the meat so the ribs are uppermost
2. Position a sharp carving knife or large knife between the ribs and the meat.
3. Keeping the knife pushing against the ribs, gradually release the meat from the ribs.
4. Continue until the ribs are released. The ribs can be divided into individual ribs and added to the gravy while you carve the meat, to lend extra flavour.
5. Identify which way the grain, or fibres, of the meat lie and slice the meat very thinly across the grain.
6. Continue to carve the meat into slices of even thickness.
Carving a joint that has not been chined…
Sometimes a roast comes with the chine (back) bone attached, as well as the ribs. If the back bone is still on, it should have at least been cut through close to the ribs (i.e. chined) to be able to remove it separately from the ribs. Once the ribs have been removed, stand the meat so the chine is to your left, then remove the chine by keeping the knife firmly against the bone and cutting the meat off the chine bone.
If the meat has not been chined, so the chine is still attached to the ribs, then once the ribs are released you will need to angle the knife to continue cutting the meat from the chine bone. In this case the ribs cannot be divided individually; discard or use for stock.
Single-bone rib roast or steak…
The carving technique assumes more than one rib. Where the joint is smaller and only one rib is attached, then the removal of the rib is much more straightforward. The meat can be carved with rather than against the grain, as the largest flatter side can be against the board, for example for a bone-in rib eye.
Sirloin or fillet…
Sirloin or fillet roasts are not on the bone, so to carve either, simply identify the grain of the meat and slice across the grain into thin slices. For a sirloin roast, have the surface fat uppermost.