Slice a rib roast either standing or on its side. In either case the meat must be cut against the grain and towards the bone. When carving on a buffet, the bone in rib roast may be sliced in half. With an end cut removed from one piece place that piece on the cutting board with the rare side up. Place the other piece end cut side up. This will allow the carver to easily offer a rarer or more well done cut to the guest as they go through the buffet.