There are three basic beef rib roasts. Following are the definitions. Start by identifying exactly the type of roast you want.
Rib Roast Definitions:
Prime Rib – Boneless Rib Roast.
Standing Rib Roast – Bone in. Bones have not been removed. It is not “boned out”.
Standing Rib Roast R&R – Bones Removed and Re tied back onto the roast.
Most people use these terms interchangeably. WE DO NOT! It is our job to use the correct terms so there are no guesses and no mistakes. We understand this is a very expensive roast and also the centerpiece of an important day.
We will help you by using and explaining correct terms and by being very specific when we write the order. We can give your cutters correct, accurate and complete information to insure orders are filled without error.
Figuring Portion Sizes:
Standing Rib (Bone in)
-1 rib feeds 2 people (2 average eaters)
-Each rib section is about 2 pounds.
-Bone in product is figured at about 1 pound per person per serving
-So a 6 rib Standing Rib Roast feeds 12 people and weighs about12 pounds.
Please take note: there are only 7 ribs in a Standing Rib roast.
Prime Rib (Boneless, Bone out)
-For a Prime Rib (boneless) product we figure 3/4s of a pound per person.
(Normally boneless product is figured at ½ pound per person but people tend to want more and over eat some for the holidays.)
-Calculate by: number of eaters X .75. Example. 8 people x .75# = 6#
-A 6# Prime Rib will feed 8 people.
Rib Roast R & R (Ribs removed then retied to the roast)
-1 rib feeds 2 people.
-So again, a 6 rib R & R’d Rib Roast will feed 12 people.
-It is our experience that ordering by the rib is less confusing than ordering by the pound for bone included rib roasts.
Bone Weight: Understand that the bone will add weight. It adds tremendous flavor when cooking but is of course discarded when finished.
Whole Beef Tenderloin: (boneless)
-Generally a whole Beef Tenderloin (BT), weighs 2 to 3 plus pounds.
-Portion sizes are figured the same for BTs. ½ – ¾ # meat per person.
-If you need a cut larger than 3 pounds we can double the size by tying two end to end which is a very nice looking piece. Or try baking two separately.
For great recipes to cook Beef Rib Roasts and Beef Tenderloins check out two favorites from the archives of “From Lucy’s Kitchen”.
Remember, if a rib roast or tenderloin won’t suit the situation, a pork crown roast, whole pork tenderloin, smoked or fresh ham, sirloin roast or a boned, rolled and tied rump roast are great alternatives.
Ask your butcher. He will always do his best to find what will work for you.
