Limited Edition Collector Blades
How to Carve a Crown Roast of Pork
How do you carve a crown roast? Let it rest, lift out any stuffing from the center, snip and remove the butcher's twine, then cut straight down between the rib bones to make thick, bone-in chops, steadying the roast with a carving fork. Our pick is the Carving Knife & Fork Set 9", Shogun Series, ELITE ($199), a 9" carving knife and matching fork in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. The fork holds the hot roast steady while the long, thin blade slides between the ribs in one clean cut.
A crown roast is a pork rib roast (or two) tied into a ring with the bones pointing up, so it looks like a crown. It's a showpiece for the holidays, and the carving is easier than it looks, because the bones show you exactly where to cut.
Planning portions
| Guests | Ribs | Serving |
|---|---|---|
| 6–8 | About 10–12 | One chop each, plus seconds |
| 10–12 | About 14–16 | One chop each |
| Larger groups | Two roasts | Slice some chops off the bone |
Many butchers will tie a crown roast for you if you order ahead. Ask them to "french" the bones (clean the meat off the tips) for a neater look.
How to carve it
- Rest. Let the roast rest on the board for 15–20 minutes so juices settle.
- Remove the stuffing. If you roasted it with stuffing in the center, spoon it into a serving bowl first.
- Cut the twine. Snip each piece with kitchen shears and pull it away.
- Steady the roast. Insert the carving fork into the meat beside the rib you'll cut.
- Cut between the ribs. Slide the knife straight down between two bones, keeping it close to one bone so each chop has its rib.
- Plate. Lay chops around the stuffing, bones up, for a striking platter.
Tips for a clean carve
- Use a long, sharp knife; a short one forces you to saw.
- Carve on a large board with a juice groove.
- If the roast is very large, cut it in half first so it's easier to handle.
- For thinner servings, cut boneless slices off a chop with the knife flat against the bone.
Cooking reminder
Use a probe thermometer and cook pork to the USDA's recommended safe minimum internal temperature, then rest. Wrapping the bone tips in foil during roasting keeps them from burning.
Other holiday roasts: how to carve prime rib and how to carve a ham.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Carving Knife & Fork Set 9", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A matched 9" knife and fork for carving at the table.
Carving Knife & Fork Set 9", Gladiator Series, NSF Certified ($119). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A tough German-steel carving set at a lower price.
FAQ
What is the best knife to carve a crown roast?
A long carving knife with a fork. The Dalstrong Shogun Series 9" Carving Knife & Fork Set ($199) holds the roast steady and cuts cleanly between the ribs.
Do you remove the twine before carving?
Yes. Snip and remove all twine first.
Where do you cut a crown roast?
Straight down between the rib bones, making bone-in chops.
How many people does a crown roast feed?
Roughly one rib per guest, with a few extra for seconds.
How long should a crown roast rest?
About 15–20 minutes.
