Make the Gremolata
*To carve the roast, detach the entire section of rib bones by slicing along the side of the roast against the bone until it is separated. Turn the roast on its flat side and slice across the grain to the desired thickness. Alternatively, you can serve the beef without separating the ribs: turn the roast on its end (vertically), and while holding it steady with a carving fork, carve slices by cutting against the grain with a very sharp knife. Or (probably the easiest way to envision slicing), lay the roast on a cutting board, ribs down, and carve by slicing the ribs apart.
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