We know we've got you smitten with rib roasts; now's the time to learn how to carve one properly. A&M demonstrate how to get that handsome baby down to size without, well, butchering it. See below for just one of 40 photo and video techniques demonstrated in the FOOD52 Holiday Recipe and Survival Guide.
Get our favorite rib roast recipe here (a genius technique from Ann Seranne) -- then get carving!
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Written by: Food52
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1 Comment
AntoniaJames
December 23, 2011
Love how you miked that, to get the sounds (!!!) of the knife going through the crisp crust. Oh me, oh my. So helpful, too! I'm making this roast . . . just picked mine up early this morning in fact. Thank you so much for posting this!! ;o)
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