Finally, proper carving is the last step to a perfect presentation. Once the two-hour rest is complete, remove the roast from the oven. You will notice it is still very warm to the touch.
Transfer it to a cutting board and tent it loosely with foil for about 15-20 minutes. This allows the juices, which have been forced to the center by the heat, to redistribute evenly throughout the entire roast.
This final rest ensures that when you slice into it, those precious juices will stay in the meat and not run all over your cutting board. Use a long, very sharp carving knife to make clean, smooth slices to your desired thickness.
Leftover prime rib is a valuable commodity and should be stored with care to preserve its texture and flavor.
Allow the leftover meat to cool completely to room temperature before storing it, but do not leave it out for more than two hours to avoid bacterial growth.
Once cool, wrap the slices or large portion tightly in plastic wrap, followed by a layer of aluminum foil, or place them in an airtight container.
