Got some friends I eat breakfast 2-3 x a week and want to cook up a good
Prime Rib for about 15-24 people...
what cut of meat do u use and how do u cook it and what goes well with Prime
Rib.....
Crusty

wrote:
> Got some friends I eat breakfast 2-3 x a week and want to cook up a good
> Prime Rib for about 15-24 people...
> what cut of meat do u use and how do u cook it and what goes well with Prime
> Rib.....
> Crusty

Err, a prime rib? It's been a long time since I cooked a prime rib
but I think you may need more than one. You will probably need to go to
a good butcher shop to get what you need,

To accompany: roast potatoes ? Spaggetti squash sounds good.
John Kane, Kingston ON Canada

talk to your butcher and ask when the next sale on PRIME RIB will be, plan
your party around that!


we serve HUGE baked potatoes, butter, sour cream with chives.
a great salad or roasted asparagus or both.

--

“i refuse to accept the view
that mankind is so tragically bound
to the starless midnight
of racism and war
that the bright light of peace and brotherhood
can never become a reality

i believe that unarmed truth and unconditional love
will have the final word”

martin luther king jr




> wrote in message
...
> Got some friends I eat breakfast 2-3 x a week and want to cook up a good
> Prime Rib for about 15-24 people...
> what cut of meat do u use and how do u cook it and what goes well with
> Prime
> Rib.....
> Crusty

Got some friends I eat breakfast 2-3 x a week and want to cook up a good
> Prime Rib for about 15-24 people...
> what cut of meat do u use and how do u cook it and what goes well with
Prime
> Rib.....
> Crusty

Standing rib roast which "they say" to figure 1/2 lb per person. Our family
we figure 1 per person, and of course that is pre cooked weight. That will
run you $6-$10 per lb. so it will be and expensive deal. You best have a
good sized oven to cook that much meat.

Larry T

yea that or a sirloin tip
use to cook sirloin tips on a open rotisseri i had-----12-15# took me all
day....
the sauce was made out of
1 btl catsup
1 btl of soy? or worcester sauce?
and 1 btl of sauce that i got from a spanish store.....
the recipe came from the cook at the Mohegan Hotel in New London, Ct in the
early 70's
the power cords use to burn out every 3rd dinner......common easily replaced
used it about 30-40 times.....
will have to dust it off.....
will check around Hannaford's....I am sure they will fix me up one......
Caterers.....From what I see of it...most of us are better cooks.......
My idea of prime rib...16-18-and 22 oz with the bone in......on the
22......(Durgen Park on the wharf in Boston)
The guys are not in there prime so they cant eat one of them, and the women
more like 10 oz....with tea.....
Thanks
crusty

wrote:
> yea that or a sirloin tip
> use to cook sirloin tips on a open rotisseri i had-----12-15# took me all
> day....
> the sauce was made out of
> 1 btl catsup
> 1 btl of soy? or worcester sauce?
> and 1 btl of sauce that i got from a spanish store.....
> the recipe came from the cook at the Mohegan Hotel in New London, Ct in the
> early 70's
> the power cords use to burn out every 3rd dinner......common easily replaced
> used it about 30-40 times.....
> will have to dust it off.....
> will check around Hannaford's....I am sure they will fix me up one......
> Caterers.....From what I see of it...most of us are better cooks.......
> My idea of prime rib...16-18-and 22 oz with the bone in......on the
> 22......(Durgen Park on the wharf in Boston)
> The guys are not in there prime so they cant eat one of them, and the women
> more like 10 oz....with tea.....
> Thanks
> crusty

Shaws/Star Market has of late had better sales on standing rib roasts
and better quality roasts than Hannaford. The 14 pound RR accompanied
by a ham served 14 for Christmas dinner, it was about $85 on sale at
Shaws, at Hannaford they were $11 a pound.

Jessica

wow....
didnt know the prices were so high......
we live in a small town.....
have a hannaford, and price chopper and a costco 30 mins away......and some
smaller stores nearby that specialize in native beef.....I like native beef,
better flavor but a smaller family spotty quality, and the high cost of
cutting and wraping drove me away unless i know of somebody who is cutting
up a beef......
probably do better with costco....
crusty
and there goes my dinner for the food shelf..........

I am worried that you might be biting off more than you can chew.
Question: You say you have breakfast with this group? I hope you're
not planning this for breakfast--you'll be up all night. Assuming it's
for dinner, you'll be working all day. And that big a roast beef will
require two ovens, at least. And how will you check the temperature.
Why don't you change to ham? That's pretty much no-fail. Good luck to
you.

Prime Rib for about 15-24 people...
what cut of meat do u use and how do u cook it and what goes well with
Prime
Rib.....
Crusty

---------------------
You're making me nervous, Crusty. You don't know what cut of meat
Prime Rib is? It's Prime Rib!! Very expensive. And for 15-24
people!! Huge project


You're making me nervous, Crusty! Prime Rib (expensive!!) for up to 24
people?? The cost at the butcher's would be well over $100. A
regular restaurant would have trouble doing this. It would take a long
time in the oven--do you know how to calculate the time? And the
correct doneness? The huge oven space required? Heavy lifting? The
carving time alone would be substantial. Why don't you make a big pot
of beef stew instead? You could make it ahead and re-heat.

24 is ok but i have a small kitchen...set table up in living room..the oven
and refrigerator could handle it and if needed a big old roaster that hasnt
been used in a decade..... a huge turkey of more than 20 (30?) plus pounds
was cooked in it.....(roaster)
could reduce it to the saturday morning group and then maybe 10-12
people.....
thanks for ur help....appreciate all ur ideas.....
cost may do it in, and after all the ham, pork, chicken, venison, turkey,
hamburg and hot dogs....ready for some real meat.......a perch fry too much
work.......after catching, cleaning, cooking, but they would all love
it....other than the 3 frying pans, using paper plates, plastic flatware,
paper towels, not much cleaning up ....
a large piglet would be fun to cook, with a bunch of hippies....

if i find some cheap meat will have it....and since i live in dairy country
it's possible.......will ask around......maybe a corn fed cow........
crusty

I get nervous making prime rib for 6 people- I have a daughter-in
-law that only eats well-done meat. I cannot make prime rib if she is
coming over. 24 people?? WOW.!!!

other than the 3 frying pans, using paper plates, plastic flatware,
-------------------------------------
Paper plates for roast beef? It will be too juicy for that, I think.

On Mon 16 Jan 2006 06:41:33a, Thus Spake Zarathustra, or was it ?

> Got some friends I eat breakfast 2-3 x a week and want to cook up a good
> Prime Rib for about 15-24 people...
> what cut of meat do u use and how do u cook it and what goes well with
> Prime Rib.....
> Crusty
>

First, check with your butcher. You need to buy a Standing Rib Roast aka
Prime Rib. It will be best if you can buy a *prime* grade cut, but *choice*
can also work. It won't be quite as tender.

--
Wayne Boatwright Õ¿Õ¬
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.


Remove all "xxx's" from address to e-mail directly.

On Mon, 16 Jan 2006 13:41:33 GMT, wrote:

>Got some friends I eat breakfast 2-3 x a week and want to cook up a good
>Prime Rib for about 15-24 people...
>what cut of meat do u use and how do u cook it and what goes well with Prime
>Rib.....
>Crusty


Pirme rib for breakfast, eh, when and where will this be?


jim

wrote:
> Got some friends I eat breakfast 2-3 x a week and want to cook up a good
> Prime Rib for about 15-24 people...
> what cut of meat do u use and how do u cook it and what goes well with Prime
> Rib.....

Most rib sections sold to be cooked as prime rib will provide between 18
and 24 portions, depending on cut size. Depending on the appetites of
the people, you might need more if it's a bunch of guys.

Talk to your friendly neighborhood butcher/meat cutter or go to a nearby
Costco and talk to one of their meat guys.

You cook it at low temperature (between 225° and 275°) like restaurants
do to 125°F center temperature and let it rest for 15 minutes before
carving.

Big-ass baked potatoes go best with PR. Broccoli for color contrast.

Pastorio

Wayne Boatwright wrote:

> On Mon 16 Jan 2006 06:41:33a, Thus Spake Zarathustra, or was it ?
>
> > Got some friends I eat breakfast 2-3 x a week and want to cook up a
> > good Prime Rib for about 15-24 people...
> > what cut of meat do u use and how do u cook it and what goes well
> > with Prime Rib.....
> > Crusty
> >
>
> First, check with your butcher. You need to buy a Standing Rib Roast
> aka Prime Rib. It will be best if you can buy a prime grade cut, but
> choice can also work. It won't be quite as tender.

If he were to buy actual prime beef standing rib for 24 people he'd
better take out a second mortgage. That'd be one serious butcher's bill.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Bob (this one) wrote:

> wrote:
> > Got some friends I eat breakfast 2-3 x a week and want to cook up a
> > good Prime Rib for about 15-24 people...
> > what cut of meat do u use and how do u cook it and what goes well
> > with Prime Rib.....
>
> Most rib sections sold to be cooked as prime rib will provide between
> 18 and 24 portions, depending on cut size. Depending on the appetites
> of the people, you might need more if it's a bunch of guys.
>
> Talk to your friendly neighborhood butcher/meat cutter or go to a
> nearby Costco and talk to one of their meat guys.
>
> You cook it at low temperature (between 225° and 275°) like
> restaurants do to 125°F center temperature and let it rest for 15
> minutes before carving.

I did a small one out on the Weber kettle over the weekend. That's some
fine eating.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Bob (this one) wrote:
> [snip]
>
> Big-ass baked potatoes go best with PR. Broccoli for color contrast.
>
Creamed spinach is also a popular side with prime rib. -aem