Let the prime rib rest 20 to 30 minutes after roasting
Place the roast on a cutting board with the bones facing down
Use a sharp carving knife or slicing knife
Remove the bones by cutting along the rib bones
Set the bones aside
Slice the roast against the grain
Cut slices to your desired thickness
Keep the slices even for consistent portions
Serve the carved meat immediately
Save any juices for serving if desired