posted October 20, 2009 03:28 PM            

Can any of you veterans give me some tips? How much per person should I be planning (my guess is 10 ounces). And what exactly am I looking for with the meat? Bone-less rib-eye or the whole bone-in roast?

And I put "prime rib" in quotes because I'm reluctantly calling it "prime rib," since a Choice or Select standing rib roast is a far cry from prime, but there's no way we can spend the money on that.

posted October 21, 2009 12:35 AM            

To start off with, "prime rib" is a style, not a specific grade. You're okay not serving "prime" meat as "prime" rib. It's actually called "prime" because it's one of the 8 primal cuts of beef (the rib primal section).

I generally use boneless ribeye. I would suggest having a carving station that evening with somebody standing there slicing the meat. That does two things - 1) it looks really nice and the meat doesn't overcook in a chafing dish. 2) when carving you can slice it thin and use less product.

I would cook it to about 120-125'F, rest for .5 to 1 hour, then serve. If you carve it (and it's not a lumberman's mens group) I would suggest going with no more than 8oz/person. If there are alot of elderly and children you could easily get away with having less. Also remember that any leftovers make for great roast beef (or french dip) sandwiches, beef, stew, etc.

posted October 21, 2009 01:01 AM               

I worked at two restaurants one that use boneless ribeye and bone-in...I much preferred the boneless beef lipon/ribeye.

We cooked ours at a low temp in the autosham (with a parsley, garlic, onion, salt, and heavy pepper dry rub on it).

After cooking and letting rest(very important to let rest), cut whole loin in half, cut end pieces for medium to well done pieces and cut inside pieces (close to cut) for rare and medium rare.

Some like, and we used to make, a nice au jus sauce...then used leftover for roast beef and made gravy out of the au jus and added some burgundy wine to it.