How to Cut Rib Roastを成功させるための専門的なアドバイスをまとめします。

Hold the carving fork firmly in your non-dominant hand, sticking it into the top of the roast. Your other hand holds the knife at a slight angle, about 30 degrees. Slice down gently, using long, smooth strokes. Let the knife do the work—don’t push like you’re trying to break down a door.

Cut slices about half an inch to three-quarters of an inch thick. Too thin, and they fall apart. Too thick, and you’ll be chewing for an hour. Think of a nice, plush steakhouse portion. That’s your target.

As you cut, the roast will wobble. That’s fine. Adjust your fork to hold it steady. If you feel a lot of resistance, you’re hitting a bone or a tendon. Back up and adjust your angle. No heroics needed.

Dealing with the Ends (The “Cook’s Treat”)

The outer ends of the roast are usually more done than the center. Some people love that crispy, well-done edge. I call it the “chef’s bonus.” Slice those off and pop them in your mouth immediately. No one will judge you. In fact, they’ll be jealous.

If you’re serving a crowd, slice the middle pieces first. They are the pink, juicy, perfect medium-rare slices that will make everyone sigh. Save the more-done ends for yourself or for the person who insists their steak be “no pink, please.” We don’t understand that person, but we accommodate them.