Lawry's Feasts: How to Carve Prime Rib at Home

[Music] good afternoon my name is ryan wilson i'm chief executive officer of larry's restaurants and here with you today to show you a little bit about carving prime rib uh seven bone what we call in the restaurant the export rib um and this is our pride and joy this is what our restaurant has been serving since 1938 the product that my grandfather used to call the greatest meal in america so before we jump into carving the beef i want to talk a little bit about the anatomy of the meat and a little bit about how to trim it so at home even if you don't have a full piece of prime rib oftentimes you're still going to have this fat section that runs along the bones you can see if i trip it over so here's the interior of the cavity of the animal the bones protruding this whole section here you can see probably best on a cross section this whole section here is going to end up being trimmed away and so a little trick here you just use the tip of your fork and pull and then come in with a nice sharp knife and slowly trim away the fat and it should come off and then you'll come right down to the bone in another video i talk about the importance of a long blade and here we're seeing it come into action so there you have a fairly well trimmed up piece of prime rib or whole roast i'm going to come back in and trim a little bit of the fat not much we'll see some larger pieces here but for us at larry's that is almost ready to serve okay so here's our trimmed full standing roast of beef and before we start carving i want to show a little bit more on the anatomy because this is critical okay on the back side here i hope you can see where the bones are the ends of the bone so here's the end of the rib bone one two three four five six seven and people often ask me how do you get through this bone rack people sometimes think that it's one continuous um bone it's not they're actually joints in here so what we're looking for here actually and it's a little tricky you see one bone here and two bones here so you have one bone and two bones and it looks like there's a big open section here that's not where you're going to get through though you're going to actually get through right through that little crack right there so you're going to get through in the smaller odd space rather than the big open one so for us at lowry's we carve a little bit differently we're going to stand the roast up holding onto it nice and firmly with our fork you'll notice that the fork is placed in into the rib rack not into the center portion of the meat because i don't want that fork times going into your dinner so i'm going to get started here and you can see right here is where i'm aiming to be able to get through the roast between between this end of the the rib bone and then this smaller piece right here i'm going to be able to get through right there so i'm going to line it up and i'm going to start nice long strokes oh down and then it's going to come right through i'm going gonna get a new purchase on the meat and now we're gonna cut we're gonna we're gonna cut you a lowry's cut here so now i'm at the bone and actually to go down see and now through that gap and then i come back up thank you chef and there's your lowry's cut so the tricks there nice long smooth strokes great sharp knife and you're looking for that small spot rather than the big spot in between the bones to get through your roast so with that i wish you a wonderful dinner come on in and see us or reach out with any other questions thanks for enjoying liars the prime rib and bon appetit

Channel: Lawry's Restaurants

Views: 98,251

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Id: -bSaxNmZWdM

Length: 5min 12sec (312 seconds)

Published: Wed Nov 18 2020