How to Cut Ribeyes from a Prime Rib

Method

Directions

1. 1
   Thaw your prime rib in the fridge about halfway (it thaws at a rate of about 7 to 8 hours per pound, so take it out after thawing for a day) to make it easier to cut. Place the prime rib in a tray or pan to catch any liquids that may come out during thawing.
2. 2
   Take the semi-thawed prime rib out of the fridge and place it on a cutting board. Begin cutting 3/4-inch vertical slices against the grain, using long strokes. If you're having trouble, switch to a serrated knife. You don't need to trim away any of the fat.
3. 3
   Work quickly as the warmth of your hands could melt some of the fat on the prime rib. You should be left with approximately five to six 16-oz steaks.
4. 4
   If you don't want to cook your steaks right away, use a vacuum sealer to preserve the ribeyes. Seal them individually and refreeze them as soon as they are cut to preserve their bloom (the natural redness). A vacuum sealer is incredibly important because it removes all air, preventing browning in the freezer. The high fat content in Japanese Wagyu helps your steaks retain moisture, so refreezing should not affect quality.