A prime rib makes an impressive centerpiece for a celebratory feast, especially during the winter holidays. Its easy carve using this method: Place the meat on a carving board and cut a thin slice off one end of the roast to create a stable, flat base. Stand the roast upright on the cut end and hold onto a bone to steady the meat. Using a sharp carving knife, cut down the roast as close to the ribs as possible until the knife is halfway down the roast. Remove the knife, then cut the roast into slices by cutting horizontally toward the vertical cut. Transfer the slices to a platter. Repeat as needed.