Carving: Bones are nice for presentation, but they get in the way of slicing. To remove them in one piece, position the roast with the bones pointing up, then slice down, following the curve of the bones. Well-Done Ends: The end of a rib roast will always be more cooked than the center, so you’ll have pieces to suit all tastes. When you pull the roast from the oven, the internal temperature should register 130˚ F; it will climb as the meat rests.