HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese?
TELL US

Standing rib roast for 3?

f
foodiex2 Dec 16, 2004 08:27 AM

We are having a relatively intimate dinner this year on Christmas compared to the 20+ we usually host. It will just be 3 adults and a pre-schooler. I still want to make a special meal. My husband is a real carnivore so I was thinking about a standing rib roast.

My question is: is it a waste to make one for just 3 people?

Last time I made one was for a group of 10 and roasted a 5 rib roast. So I was thinking we would really only need a 2-rib one, which just seems so puny and I am afraid it will overcook. Since we are leaving the next morning for a week long vacation there is no need for leftovers.

So if it IS a waste any idea for a great red-meat special occasion meal that doesn’t tie me to kitchen all day? Something more special than a rib eye or filet either topped with something (usually blue cheese) or wrapped in bacon?

Thanks!

  1. j
    JudiAU Dec 16, 2004 10:56 AM

    Do you have a good butcher? If so he or she may be able to provide you with a mini-roast of steak. We have had lovely experiences with a rib eye or New York steak cut three or four inches thick.

    Sear well and then roast in the oven. Let rest and then carve at the table. The proportions are better keeping with your crowd.

    1 Reply
    1. re: JudiAU
      a
      applehome Dec 16, 2004 11:27 AM

      Yes- this is what I was going to say as well - just get a smaller rib-eye instead of the standing rib roast. You definitely miss the cap and any bone-gnawing if you're a dedicated carnivore, but the tradeoff is a still very tasty piece of meat that's much more manageable. If you have leftovers, slice thin the next morning and make sandwiches for the trip. Or have for breakfast as steak & eggs - most soitanly a carnivore favorite!

    2. e
      Ellen Dec 16, 2004 10:17 AM

      Actually, ours turns out pretty damn optimal. The key is to go to a butcher for a good cut of beef. I've used some variation on the Gourmet recipe below for about ten years now and its never failed us. I use 1/2 cup of Madiera wine to deglaze the pan for the sauce before adding the beef broth (less the amount of Madiera substituted). It's terrific with yorkshire pudding, mashed potatoes and steamed asparagus.

      Link: http://www.epicurious.com/recipes/rec...

      2 Replies
      1. re: Ellen
        f
        foodiex2 Dec 16, 2004 11:08 AM

        But that recipe serves 8 and my question was about serving just 3. I have an awesome recipe that I use but just wasn't sure it was worth translating down from 10 to 3. Have you actually served this using a much smaller roast?

        1. re: foodiex2
          e
          Ellen Dec 17, 2004 09:19 AM

          I've only ever used a two-rib roast with this recipe. We're a small family. It's never failed.Of course I adjust cooking time accordingly -- use a good thermometer. And I'd rather have too much gravy than too little. If you have leftover beef, its wonderful reheated in the gravy and served over leftover mashed potatoes.

      2. k
        Karl S. Dec 16, 2004 08:53 AM

        I would definitely not bother with the rib roast, as a two-rib roast is a less than optimal way to enjoy that cut. Why not simply get great steaks (on the bone, if you prefer)? If you don't want to grill them you could pan-grill them or broil them.

        1. e
          Ellen Dec 16, 2004 08:31 AM

          There are usually only four of us for Christmas dinner including an anorexic teenager. I get a two-rib roast and it works just fine for us. There might be a little left over but not much.

          Show Hidden Posts