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Rib Roast or Beef Tenderloin -which do you like better

Help I have offered to cook Christmas Dinner this year. I am not a novice cook and have hosted numerous Thanksgving's at my house but not X-Mas. I am a little nervouse about a 5 rib roast and thought I might try a tenderloin. I am cooking for 10. But my familly is used to the beefy, rare, rich roast. Will I dissapoint them with a tenderloin even dressed to the nines?

Please discuss.

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  1. You're going to spend less per pound, have better big, juicy beef flavor, and a nicer presentation if you do a rib roast. Tenderloin is nice, but frankly I'd be more nervous about cooking a tenderloin that I would be about cooking a rib roast.

    Do not be nervous. A standing rib roast is extremely easy, far easier than a turkey in my opinion. But there is one catch: you MUST have a probe thermometer. Go buy one if you don't have one. All you need to do is spend $20ish on a Pyrex or Polder probe thermometer and you will have an absolutely perfect rib roast, I promise. A probe thermometer will read the temperature of the beef as it cooks and there is zero chance of it overcooking. You say you are not a novice so you know about letting the beef warm to room temp, carry over cooking and at what temp to cook beef until it is perfectly rare... Go for it, if you can turn on an oven and watch a probe thermometer, you can absolutely nail a wonderful rib roast.

    1 Reply
    1. re: HaagenDazs

      2nd the rib roast, more for your money and pretty forgiving as far as cooking goes...if you have managed Thanksgiving a rib roast will be a cake walk!

    2. 3rd Rib Roast, but I recommend going boneless, either way on the bone or boneless, much more flavor than Tenderloin.

      4 Replies
      1. re: bakerboyz

        Naahh - go for bone-in! Tons more flavor and it doesn't add any cooking complications. I would suggest using an elevated rack though, just like a turkey. The bones offer wonderful next day snacking and then can be used for an awesome beef stock. Of course that's just me... to each their own.

        1. re: HaagenDazs

          you mean a roasting pan with a rack in it? Correct.

          1. re: HaagenDazs

            Next day snacking? Not in my family. I get the big 7 bone rib roast for about 20 people. The problem is that everyone fights (politely and with humor) over the bones. Not a single one left at the end of Christmas dinner!

        2. I've had both for Christmas dinner and they both turn out very good. Tenderloin can be a little trickier. I still prefer the bone in rib roast because I love to gnaw on the bones!

          1. If you are at all worried about presentation, use the rib on, have your butcher debone and wrap. I like the flavor better cooked with the bone. I like a tenderloin for a larger group, it carves easier and lends itself to a wider variety of doneness......remember in each case, rub, rub, rubs......

            1. Rib roast. They really are fool proof. If you can roast a turkey or chicken you can do a rib roast. I keep the bones attached, but you can have your butcher cut the bones off and then tie them back on to get the additional flavor. Be sure to save the drippings for the au jus. I always cook it rare then cook peices to order in the jus. Tenderloin is good too, I've done individual beef wellingtons using a tenderloin cut in pieces. I'm sure your family will be happy with whatever you choose.

              1 Reply
              1. re: jcattles

                Sometimes depending on where I'm shopping, you can only get the boneless rib roast, in which case I will create a frankenroast by tying short or back ribs on.