Standing Rib Roast

NUman · December 2008

I am doing a Rib Roast next weekend and will have 9 adults(6 ladies, 3 guys) and not sure how many pounds to get. The butcher told me a pound a person but I wanted to get some other opinions since we're talking $9 a pound. Also if I get 9 pounds of it should I just get one piece or two 4.5 pounders?

FrankC · December 2008

I'm doing two 12#'ers tomorrow. My butcher told me the same thing...1 lb per person. You'll get some shrinkage depending on how well trimmed (or not) the roasts are. I like the idea of doing 2 roasts; I'll pull one at 130 and one at 145 so we'll have medium rare and medium.

fc

Boxerpapa · December 2008

Yes, as a rule of thumb, one pound per person. I like to go over a little so leftovers are available to make french dip or prime rib sandwich.

Well, my personal opinion, I would slice it in half. This way, you will have instead of two "end" pieces, you will have four, but it personal preference. I always get my rib roast from the small end. Remember, cook it to desired temeperature. It is better to undercook than over cook.

BTW...you're a lucky man. Six gals and 3 guys?

Celtic Wolf · December 2008

You want a roast with at least 6 ribs. Two ladies per rib and one guy per rib. You may have some left over, but I don't think it will be much.

Actually $9.00 a pound for a Rib Roast is on the cheap side.

If you have a large egg get one piece.

Chainsmoker · December 2008

Do you mind telling me how you cook them? Time, temp, set-up?
Thanks

stike · December 2008

make sure it's choice or better

Celtic Wolf · December 2008

One more thing I will add for your consideration:

When was the last time you saw a lady eat a 16 oz Ribeye in one sitting.

You butcher is telling you that they will..

Grandpas Grub · December 2008

Check this post out.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=556563&catid=1

GG

fishlessman · December 2008

i have never heard a pound per person, its two per rib and you want to see the roast to know how wide those sections are, celtic wolf is much closer with his estimate, i would go with that and find out ahead who likes end pieces, if more than two do you want to cut those roasts smaller and they are much easier to cook that way because now you can also change up doneness for what each person wants

Celtic Wolf · December 2008

It is easier to correct an under cook than it is to correct an over cook.

I prefer to leave them whole and cook to far side of rare. If some one want medium rare or medium I just put it back in for a slow roast.

If the want it medium well or well I throw them out of my party.. :woohoo:

Though you thoughts on the end pieces are great.

stike · December 2008

if you were cooking a boneless roast, a pound per person might be fine, because women will eat less, men more.

if it's an all guy party (hey. never know these days...?!) you'd need to allow more, for example.

trick is, if the roast is bone-in and prepped so that you will cut servings by simply cutting down between each rib, you'll be restricted to one bone per serving regardless of size (if it's a formal presentation) unless the crowd is chummy and doesn't mind sharing cutting it up further and passing it around.

fishlessman · December 2008

i like them cut down to 2 bone pieces because most in my family like an end piece thats on the rare side of medium rare, its pretty hard to get an end piece cooked that way with a whole roast. the beauty of a 2 bone hunk is that it trexes well where the whole roast turns out taking a lot of time to cook.

Celtic Wolf · December 2008

Yeah I hear ya about the time to cook, but I like making the neighbor drool :woohoo:

Even better when I am cooking them on-site.. Even my clients drool when I do that :woohoo:

Unknown · December 2008

I like to put my roast in the microwave for 5 min's/LB. Smother it with A1 sauce or store brand BBQ sauce. Good stuff.

DryFly · December 2008

5 min/lb in a microwave with A-1 sauce?? You're not Giada's husband! She'd hit you in the head with a hammer if you even thought such a thing you evil b

d!!

Celtic Wolf · December 2008

Racheal Ray's husband maybe....

stike · December 2008

good call. i wouldn't waste any time cooking either, if i had giada in the house.

Celtic Wolf · December 2008

You'd be too busy trying to get your chin up off the floor.

stike · December 2008

among other things.

ba dum pum!

NUman · December 2008

Thanks for the info. By the way I like your Husker image. I'm live in Lincoln and love my Huskers!

NUman · December 2008

Thanks. Yeah it is $8.99 for bone-in choice. The butcher said he would cut off the bone and then tie it back on for me.

egginator · December 2008

Last year I cooked a few at 250 to 120-125 ish internal and then brought the egg up to 500, gave it a few minutes in that to crisp up. The transition from outside brown to pink was much more abrupt than the normal 325 roast. Nice uniform pink almost to the very edge.

Ed

stike · December 2008

excellent. so you don't need to give each person a rib then (potentially overfeeding the ladies and underfeeding the tugg-guys.

might allow that pound per person after all, but i'd add some for insurance and LEFTOVERS.

have fun

(see if he'll age it for a couple weeks!)

Standing Rib Roast

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