Remove the beef loin from the ribs, slicing along the ribs downward to remove the loin in one piece. It’s best to do this on a carving board with a moat, or channel, around the periphery. The beef will release a lot of juice, which can be spooned over the meat when serving. Slice the meat as desired. If you wish to serve whole pieces on the bone, simply slice them whole and serve with the juices.