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Prime Rib Roast for Dinner Party of 15

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Hart50 Aug 26, 2006 03:52 PM

Hi all,
Would it be practical to have a Prime Rib Roast for 15 people? My concern is that the Roast would have to be rather large to feed 15 people and that it would be too big for my single oven. I thought of doing a Turkey but I live in Alberta and I want to give my out of town guests a taste of our great beef.

Thanks,
Chas

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  1. k
    kkak RE: Hart50 Aug 26, 2006 05:12 PM

    Hart50,

    For a crowd of 15 I personally would roast beef tenderloins. They are wonderful, so flavorful, and very easy. You can make a delicious sauce, or two, to serve with the beef, and it will appear you have worked much harder than you really have.

    Sauces? I'd prepare a bearnaise and/or a bordelaise.

    kkak

    1 Reply
    1. re: kkak
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      Hart50 RE: kkak Aug 26, 2006 05:59 PM

      Thanks kkak!
      How many beef tenderloins would I need to feed 15 people?

    2. PBSF RE: Hart50 Aug 26, 2006 06:19 PM

      If you have a 30" range with a single oven, you should be able to fit a full 7 rib roast, about 16 pounds. It is a very impressive piece of meat. Tenderloin is easy but it doesn't have much flavor and it really needs a sauce to go with it.

      1. c
        Cathy RE: Hart50 Aug 26, 2006 06:26 PM

        I kond of think tenerloin doesn't have much flavor....but with the proper sides and the sauce, maybe some mushrooms it would be nice for a sit down.

        .................
        That being said...We make small end rib roast for "100 of our closest friends" every year as our contribution at a tailgate party for the Holiday Bowl game...Of course since there are so many people and everyone brings something, the portions people eat are smaller than a sit down. And the only accompaniments I bring are about 6 lbs of dinner rolls, mustard and horseradish.

        {The reason we started doing this is that rib roasts are on sale between Christmas and New Years and that is when the Holiday Bowl Game is played. Small end is more tender than large end and there are those people who just like to grab onto one of the bones that are cooked in it.}

        ................................

        SO, its very simple: Main ingredients are Garlic, Oregano, Paprika. You also need olive oil, salt and pepper. We use the already chopped garlic in a jar....

        Heat the oven to 500 degrees (really)

        Make a paste of all the ingredients. LOTS OF GARLIC- the whole 4 lb jar from Costco for 15 lbs of roast-

        15 to 20 minutes at the 500 degrees. (this firms up the crust). Then you drop temp to 325 for 20 minutes a pound...use a meat thermometer (don't touch the bone) and take it out of the oven at 135 degrees, so it continues to cook and will be at medium rare to serve.
        .......................

        So, in case you are wondering, most of our 'friends' don't know our names. But when we drive up, they will walk up and say "did you bring the beef?". I think that means its good.

        1. JoanN RE: Hart50 Aug 26, 2006 07:05 PM

          I'm usually not a filet person. Agree it doesn't have much flavor. But I've made a recipe for Herb-Wrapped Filet of Beef from the Silver Palate Good Times Cookbook that's easy and truly tasty.

          To serve 15 you'd probably need two filets of about 4 pounds each. Have the butcher wrap the filet in fat. I've done it myself with caul fat, but I've also had the butcher slice extra fat very thinly and tie it around the filet. Untie the string and slip one whole bunch each of fresh rosemary, fresh thyme, and fresh oregano between the fat an the filet and retie the string. Insert the slivers from two cloves of garlic into cuts in each filet. Sprinkle with S&P. Roast in a 425 degree oven for 10 minutes, reduce heat to 350 and cook 20 to 25 minutes longer (120 degrees on a meat thermometer for rare). Let stand for 10 minutes before removing string, fat, and herbs, and cut into thin slices.

          This is especially good for a large group since it's equally delicious either hot or at room temp.

          1. m
            Marion Morgenthal RE: Hart50 Aug 26, 2006 07:34 PM

            I've done standing rib for a large group in a single 30" oven. I've found it better to do 2 smaller (3-4 rib) roasts rather than one larger one--shorter cooking time and better control over done-ness of the meat. Also, gives more of the flavor of the marinade. I prepare a paste of roasted garlic and white horseradish (http://www.epicurious.com/recipes/rec...) and slather it on the night before cooking. I use a bone-in roast rather than the boneless that the recipe calls for. It's a hit every time.

            4 Replies
            1. re: Marion Morgenthal
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              piperstan RE: Marion Morgenthal Dec 20, 2006 09:01 PM

              If you are cooking 2 rib roasts at the same time how do you determine the required cooking time? Is it the time for one roast?

              1. re: piperstan
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                Marion Morgenthal RE: piperstan Dec 21, 2006 03:08 AM

                Basically, I figure out the cooking time for each roast( between 15 and 20 minutes per pound). Since they are each being cooked on all sides by the oven heat, and the thermostat keeps the oven temperature pretty constant, each roast is pretty much an independent event. If they are the same size, I sometimes put one in a little later than the other--so as to have a range of done-ness (and to have leftovers that are on the rare side, so they can stand a bit of reheating).

                1. re: Marion Morgenthal
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                  chocholic RE: Marion Morgenthal Dec 21, 2006 05:56 AM

                  So if I am cooking two almost 7 pound roasts,would that work out to about 1hr 45min or would it be double that?
                  -sorry Im a little slow,let's call it mommy brain.
                  Thanks

                  1. re: Marion Morgenthal
                    p
                    piperstan RE: Marion Morgenthal Dec 21, 2006 05:06 PM

                    That is what I thought - but I assumed that there might be an efficiency factor?

              2. carswell RE: Hart50 Aug 26, 2006 07:40 PM

                If showing off your fine Alberta beef is the main point of this exercise, prime rib is your best bet. And, in your shoes, I'd forego any powerfully-flavoured rubs or marinades and let the beef shine on its own. Julia Child's classic approach is childlishly simple and utterly fool-proof, and it leaves you with plenty of time to fuss over the accompaniments.

                www.wineloverspage.com/user_submitted...

                1. h
                  Hart50 RE: Hart50 Aug 27, 2006 04:45 PM

                  Thanks everyone...this is very helpful!

                  Cheers,
                  Hart

                  1. Scagnetti RE: Hart50 Dec 21, 2006 06:46 PM

                    Don't forget the Yorkshire pud!

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