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ELLEN'S KITCHEN
Cook Talk
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Prime Rib
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Katie
06/13/08
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I have never done prime rib before or really ever tried it much. I have been asked to prepare prime rib for about 75 guests.
I have checked with Sams, they sell prime rib de-boned, but not tied. They told me it sells for $8.93 per pound an comes in roast of 5-7lbs.
I have been reviewing recipes, found two I like, one calls for the prime rib to be tied, but it doesn't say how.
Could you please tell me how prime rib is supposed to be tied and about how many pounds am I looking at needing?
Thanks so much!I love your site, and I apoligize if this has already been asked. I didn't know how to search. Thanks again!!
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ellen
06/13/08
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Boneless, you serve the plates, 2 pounds raw boneless for 5 people. They serve themselves, 2 pounds for 4 people.
Tied is either tied into a cylinder for very even cooking, or boned and then the bones tied back on for flavor and roasting convenience. Quite different, called the same.
Go see this site:
www.lobels.com/store/main/item.asp?item=8
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katie
06/13/08
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I have found a supplier that I can purchase precooked prime rib from. It comes in 13lb. roast. I have a friend at the state park that uses it. From my understanding, it comes in juice and you just place both in the oven an bring up to temp.
About how many would you allow a 13lb. cooked roast, boneless, to serve?
It is cooked rare, so I would bring it up to temp and cook to medium, I don't think I would have much loss. Am I way off?
Thanks so much for all this!! Katie
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ellen
06/13/08
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25 plates with a generous, party-size portion.
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katie
06/14/08
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Okay, so the 13lb would serve 25 generously? Thanks!!
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Joel
06/15/08
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I have done this a few times now with about the same number of people. I have a cost calculator in excel format that gives the serving size cooked per person automatically (just play with the number of pounds raw and cost and it gives cost per plate and serving size cooked) if you want it, email me. I haven't used them tied and never had a problem (unless you want the added flavor go with the bones tied as Ellen suggests). But while it may seem easier to purchased the precooked, I think they don't taste as good as freshly roasted and you'll miss out on the thunderous applause from your guests on what I find to be one of the best kept secrets in pulling off a dinner for a crowd.
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Joel
06/15/08
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Oh, also- Trust me on this use an electric knife for carving for so many dishes and remember the end pieces will be more done than the center so there is something for everyone (although I find most people not TOO finicky) but when you get that one person, maybe two, that want well done we put their slice in a simmering pan of the au jus for a few minutes.
We have a "galley" style window (if that's the correct term) from which to serve. I put one on the carving section, one on plating the meat with a small cup of au jus, (usually me as it gives me the best opportunity to monitor quality and still keep an eye on everyone else), pass it to one who adds the potato to the plate, and finally one who adds the garnish (usually vegetables normandy in a small side bowl) and the plate to a tray and passes it out the window.... Guests' salads are self-serve as well as the rolls and flatware, dessert and a bullet of coffee. We usually put a small cup sour cream on the tray with the potato for them because self serve, sometimes, wastes more. So it takes four people in my particluar situation -add one if money is involved (I do fundraising for our sportsclub) so noone is touching money and then food. Having the salad self serve lets them mill around and munch if they want until the food starts coming out the window. We can get all the dinners out in less than thirty minutes and the meat doesn't get cold. The key, I think, is a well thought out process for plating for whatever is your particular layout.
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Joel
06/15/08
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Finally, sorry to keep bothering, but that price seems high and perhaps it's where in the country you live (me in NW OH) but it may help to buy 10# or more size roasts and save a little. For that many people I find larger roasts cook even better than the smaller ones I use for family gatherings because they don't change doneness quickly. A smaller roast can go from rare to medium in no time and if you pull it out at medium it will be well done before it gets to the table. I found decent prices at COSTCO before but the best price and best meat I got was at the local butcher down the road ($5.99!) in April. He gets local beef too. Then I went to GFS for the veggies and salad, etc. At any rate, even Sam's should be able to get you the larger sizes.
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