How large a roast??????

Bordello

I will be shopping for my prime rib roast, there will be three of us for dinner, how large a roast do I need?? It will be bone-in, do I buy it by the amount of ribs??? If I have a little left over that is fine.
Thanks
New Bob

The Other Dave

New Bob, I had this same question, so I asked my butcher. He sold me a two ribber he personally selected and trimmed. I rarely buy from the case anymore, but always have an "excuse" to let the butcher help me!

Bordello

The Other Dave,
Any idea what it weighed and how many were you feeding. Oh, bone-in or boneless???
Thanks,
New Bob

KennyG

New Bob,[p]The general rule of thumb is that each bone in the roast represents 2 portions and about 2+ lbs. of weight. For your dinner, I'd recommend at least a 3 boner which should insure
hefty portions and perhaps leftovers (I hate that word hehe)[p]Enjoy[p]K~G

Bordello

KennyG,
Thanks, that is a big help. I didn't have a clue. I went over to see what the butcher had in the meat case. Cornfed Black Angus choice. $6.99 lb.
A great weekend to ya and Kiltlifter in your glass,
New Bob

Unknown

New Bob,
A two ribber is fine for three people. Have the butcher remove the bone and then tie it back on, it'll be easier to carve that way. You are looking at 4 to 5 pounds, depending on where which end of the rib it comes from, and whether the ribs where 13# and up or 16# and up. It could weigh more if it comes from the latter. Rule of thumb (mine), is ¾ to 1 pound a person for a standing rib roast. And, as KennyG pointed out, one rib will easily feed two people.

Bordello

buford,
Thanks, I'll have the butcher (before he cuts) show me how large a piece at two and three bones then decide. My brother in-law said to get the small end, but the piece I saw in the case looked pretty uniform, I will ask and see.
Cheers,
New Bob[p]

The Other Dave

New Bob, don't know the weight, butcher decided, I took his word but was more than enough. It was bone in, small end.

Shelby

New Bob,
I agree with Kenny...whatever you do, plan extras!

QBabe

New Bob,[p]I just did one on New Year's Day. It was a 3 ribber that weighed about 7 lbs. The butcher cut it for me and it was $4.69 a lb. Turned out beautifully! My hubby and I ate slices from one of the end ribs that day and I foodsaved the other two ribs for quick meals. I pulled it at 130° this time so when we go to reheat the leftovers, there's a little room for keeping in the med-rare range with the warming. I used a recipe called "Kevi's King of the Roasts" that Stogie has posted before. It's been a consistently good choice and the meat just melts in your mouth. There's also a recipe for a horseradish dipping sauce that is excellent with it. I ended up with a colorful twist this last time. I couldn't find regular old horseradish that day (I guess they had a run on it), but in the organic section, I found a beet horseradish. It made a beautiful, pinkish sauce that was delicious.[p]Have fun with yours,
QBabe
:~)

Bordello

Hi QBabe,
I do Stogie's Kevi's King of the Roasts printed out. Yours sounds wonderful, hope mine turns out just as good.
Thanks,
New Bob