Reply to Standing Rib Roast/Bone-In Ribeye Roast

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Reply to "Standing Rib Roast/Bone-In Ribeye Roast"

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[quote=Anonymous]I don't know if I should post here or in "family relationships," as I am really irritated with my mother right now . . .

She asked me to host Christmas dinner this year, but offered to bring beef tenderloin for the 14 people coming to dinner. I said that would be expensive but if she wanted to do it, I had a great recipe and it would be a good meal.

She showed up today with a "Bone-In Ribeye Roast," saying other options were too expensive. It is 8 pounds, bone-in.

I have never cooked this cut of meat before and have several questions:

1. Is a "bone-in ribeye roast" the same thing as a standing roast?

2. What is a good estimate for serving size? I don't think 8 lbs is big enough to serve 14 people. Seems like with the bone in, it should be closer to 14 lbs. I think I need a second roast. Is this correct? We're planning on three to four sides and very light finger food before dinner.

2a) What am I supposed to say to my mother if she shows up Christmas day and I have two roasts in the oven?

3. How the heck do I cook this thing? Low and slow or a quick, hot roast? Do I need to start a rub or salt it soon?

Not happy with this situation; can you tell? :-)

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