Anonymous
12/23/2014 18:35
Subject: Standing Rib Roast/Bone-In Ribeye Roast
^^^Whoops, mistook ribs for pounds in my response! An 8 pound roast may not be enough for 14 people. Just tell your MIL that by the 2-people-per-rib standard, you would not have enough meat, so you got an extra roast to be sure.
Anonymous
12/23/2014 18:31
Subject: Standing Rib Roast/Bone-In Ribeye Roast
Anonymous wrote: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?
1. A bone-in ribeye roast is the same thing as a standing rib roast, aka "prime rib".
2. Two people per rib is the standard, so your roast should serve 16.
2a. You tell her you wanted to be absolutely certain to have enough food, plus leftovers for yourselves!
3. You can do either of those methods. Chowhound has a low and slow recipe you can Google, that will produce a very uniform done-ness throughout. But most people tend to do the higher heat method, where you cook it for about an hour, then turn off the oven and let the roast sit for a couple hours, then blast it again at the end for a half-hour or so. I think Paula Deen may have a recipe for this method, though there are many similar ones out there. This is everyone's grandmother's prime rib recipe. You don't *need* to salt or do a rub ahead of time, but you can if you want to!
Hope this helps. Don't worry, it will be delicious, and half the price of a tenderloin. That's why everyone does rib roast at Christmas
Anonymous
12/23/2014 18:10
Subject: Standing Rib Roast/Bone-In Ribeye Roast
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?
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?