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I did a small standing rib roast for about 4 or 5 of us last Christmas and it turned out fantastic. Thus I have been drafted to do it again this year for Christmas. I do have some questions though because instead of cooking for 4 or 5 I will be cooking for approximately 17 this year.
How big of a roast do I need? I remember reading that one rib will serve approximately 2 people but I thought that most rib roast come with 7 ribs. So will I need one whole roast and a smaller partial? That might work out because one of the guest is pregnant and has to have her meat at least medium. Don't worry that is not her typical preferance.
I dry aged last year's roast in the normal fridge prior to cooking and I am planning on using an old dorm fridge to age it again this year I was hoping to go for about 45 days.
I really have some questions about the logistics. What time should I put the roast on to eat around 1200hrs or 1300hrs. We will be going to a Christmas eve service at midnight and I have a BBQ guru so maintaing temp is not really an issue. I think I should pull it out early evening on Christmas eve to let it come up to room temp prior to roasting. How long of a rest does such a large cut of meat need 30min-60min?
Does anyone have a good au jus recipe? Last year I used Alton Brown's from his good eats episode and I wasn't too pleased. I think I screwed up because I used a Pinot Noir because that was what I had on had and the sauce tasted too much like the grapes in the wine.