Tying a Roast on the Bone

• 1). Cut into the white-colored fat to remove most of it from the roast, if the fat on the roast is 1 inch thick or more. Leave a little fat, because it gives the meat flavor.
  
  
• 2). Cut seven to eight 5-inch pieces of kitchen twine. Position each piece of twine between each pair of ribs.
  
  
• 3). Flip the prime rib roast over, so that the twine is on the bottom side of the roast.
  
  
• 4). Take the ends of the twine and tie in square knots. Pull the ends of the twine tightly to ensure that the knots will not come undone while you are pan searing or roasting the prime rib.
  
  
• 5). Cut the twine after the meat has cooked and rested, and then throw the twine away.
  
  

Tying a Boneless Roast

• 1). Cut into the white-colored fat to remove most of it from the roast, if the fat on the roast is 1 inch thick or more. Leave a little fat, because it gives the meat flavor.
  
  
• 2). Cut two 10-inch pieces of kitchen twine to ensure that the twine will surround the entire piece of thick meat.
  
  
• 3). Roll the roast vertically, so that the top and bottom ends are touching. Place the meat on top of the two strings; the strings should be 1 inch away from the edge of the meat on each side.
  
  
• 4). Bring strings together and tie them into a double knot. Transfer the meat to the grill or pan for cooking.
  
  
• 5). Let the meat rest, and then cut the twine from the roast. Throw the twine away when finished.