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holiday roast beef help

Hsbldr1Hsbldr1 Posts: 225
edited 3:20PM in EggHead Forum
I want to do a roast beef for the holidays. What cut of beef does everyone think works best, I want to carve/slice at the table. I also would like it to serve about 20 ppl and would love for it to be one roast. Going to do a practice cook for friends before reunion really want to wow the family.


  • HossHoss Posts: 14,600
    Whole Ribeye primal,a.k.a. Prime Rib without the bones.Use AT LEAST Choice grade.
  • PattyOPattyO Posts: 883
    For a large crowd I've use the shell roast. That's the whole new york strip before it's cut into steaks. Sam's Club carries it. I have rubbed it with olive oil and garlic and fresh herbs, wrapped in plastic wrap then foil for two days before roasting it. That was before I had the egg. It's boneless and easy to slice. A thin fat cap with no fat layer in the muscle. Each slice is perfect. Again, Choice grade!
  • Hsbldr1Hsbldr1 Posts: 225
    sounds good thanks
  • stikestike Posts: 15,597
    Nice call. Non traditonal alternative to the more standard rib eye. Thanks for prodding me to consider it
    ed egli avea del cul fatto trombetta -Dante
  • Hsbldr1Hsbldr1 Posts: 225
    Thanks looks like I have some homework trying to figure this out. With so many cuts how do you ever decide. Well maybe I will try a couple different options before Christmas.
  • You will not go wrong with either of those cuts. Pick one and do it once or twice before the big day. You won't regret it.

  • HossHoss Posts: 14,600
    Interesting.I'll give that a go.Never thought of Strip as a roast.Love the FLAVA but don't like the texture in a steak.It may well work as sliced roast beef,very thin.Good Call! ;)
  • stikestike Posts: 15,597
    Frankly, most Christmas roasts are the rib eye.

    Can't go wrong with that
    ed egli avea del cul fatto trombetta -Dante
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