Carving A Rib Of Beef
After removing the joint from the oven, cover it loosely with foil and let it rest for 10-15 minutes. This allows the juices on the surface to be reabsorbed into the flesh. When carving, use a two-pronged fork just to steady the joint; take care not to let it pierce the meat.
1. Place the rib upright on a board and steady it with a fork. Cut down along the bone between the meat and the ribs. Remove the bones.
2. Turn the joint on its side. Holding the joint with the fork and without piercing the meat, carve thin, even slices across the grain.
CARVING A ROLLED JOINT
Boned and rolled joints, such as the breast of veal here, are very easy to carve. Rest the joint 10-15 minutes, then remove the string and carve.
Place the joint seam-side down on a board. Holding it steady with a fork, carve the meat crosswise into slices with a sawing action.
