Cut the bones away from the roast to free them from the roast so you have a whole, boneless roast. Slice the roast into about 1/2-inch thick or desired size slices. More: Detroit restaurant dishes ...

Order a bone-in rib roast with the bones cut and tied. You will need one bone for every two guests. When ordering the rib from the butcher ask for a roast with the best marbling.

Cut the bones away from the roast to free them from the roast so you have a whole, boneless roast. Slice the roast into about 1/2-inch thick or desired size slices. More: Detroit restaurant dishes ...

Cara Cormack. Transfer roast to a carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Set roast on its side and run a long, sharp knife between bones and meat; remove bones ...

Prime rib is the section that contains ribs 6 through 12, so you'll usually be faced with about six or seven ribs if you're working with an entire prime rib rack.