How to butcher a bone in rib eye roast?

First place the roast on its side that is the round side. Second, the bones should be toward your stomach. Third taking a long sharp knife, coming from the top you will follow the bone as close as like scrapping the bone with the knife.

Fourth as the knife start to cut deeper, carefully moved your hand on the area you just cut and put some presure to separated the bones from the meat, carefull to have your hand in the side away from the edge. Whent you finally reach the bottom , remenber stop ones in awhile to spread the meaty part from the bones as you cut, so you can follow the contour of the bones better. Six now you have some beef rib to enjoy and also a boneless ribeye roast .

Which you could cut in slice about 1 1/4'' to make ribeyes steak or so call the famous Delmonico. Make sure you leave about 1/4 of an inch of fat around more or less for a great flavor.

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