How many pounds of prime rib per person?
Thinking of ordering a prime rib for a family fathering. How many pounds should I bank on per person? Also - any sense of same for shoulder clod or Brisket?
My butchers have never recommended ribs on a pound per person basis but on a people per rib basis.
Their standard is two people per rib. And they are first rate butchers.
But my home experience after numerous rib roast joints is that it usually ends up being 3-4 people per rib and there's still some leftovers. This scenario also involves multiple side dishes - roast potatoes, popovers and veggies.
Boneless? What do you mean?
A rib roast is always roased with the ribs because the ribs act as a natural rack that helps the roasting process.
If you want, butchers will cut the meat off the ribs then tie it back on the ribs for the roasting. Once done you can cut off the strings and this does allow for easier carving.
But I can't imagine roasting a rib entirely without the bones.
One way or another simply ask your butcher how many ribs he started with and go from there.
Allow for about a half pound of meat per person, plus maybe a pound or two extra for good measure, that should be adequate. Consider how much steak or protein in a generally acceptable serving size, and factor in how much you prefer to eat; for me that's about six to eight ounces at one meal, exclusive of bone. So that's the rule of thumb I use when trying to figure out required quantity to buy, or to figure out how many people a given weight of meat will serve.
I think you should buy a PR based on how you like it cooked, ie med-rare etc. A 3 ribber will feed between 4-6 people. I wouldn't get any less than 3 ribs, 4's better, to ensure the center cuts will be rare to med-rare.
I shoot for about 1/2 to 3/4 lbs per person for prime rib (though I like others almost always buy mine on the bone and go for 2 people per rib).
But that meat is cooked fairly rare and so there is little "shrinkage". Brisket would be very different. After a low, slow, long cooking of a brisket (how I typically do mine) it will shrink to about 60%-50% of its original weight (i find). So in that sense I think more about having 1/2 lb-3/4 lb per person of "cooked" meat.
So if I wanted 2 lbs of meat after it was cooked - I would buy 4 lbs of brisket (though I typically do a whole brisket but that is another thing - this is just for math purposes) - to feed 4 people.
But both of those are really good in sandwiches as left overs, so getting a little too much (if you have the money) is not a problem in my opinion.
Well, if I'm coming I'd say about 1 1/2 lbs\person. But I won't be there so I'd go with 1/2 lb. Allow extra though. Nobody wants to taker the last serving so make sure there is enough to go around with out them feeling they are doing so.