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Rib Roast Dinner

post #1 of 22
Thread Starter 

Hi everyone advise please
Doing a rib roast for 70 people at a rugby club
My question is what is longest time can I rest the beef ( or horse   smile.gif) when taken out of the oven
I ask this because the club has only 2 ovens and once the beef is done would I have enough time to roast potatoes
Because I have no room for both
Also what temperature should I take it out regarding the length of time rested ( I thnking med to rare)
Any advice welcomed as i am just a home cook
Also my other concern is how can i get ahead on the gravy.

Also any advice on the rib of beef, I am thinking a five rib for a table of ten.

Cheers Michael

post #2 of 22

You can hold it for quite a while wrapped in foil, possibly 45m to an hour depending on how hot it is in there.  Keep it close to the oven.


Remove it at 120F.


You can roast the potatoes before the rib until they are 75% done, then put them back in the oven after you remove the horse.  ;)

post #3 of 22
Thread Starter 

Thanks Kuan for your quick reply good Idea for the potatoes

Why didnt I think of that smile.gif

Ive got 3 more weeks before the dinner ( 9th March) and its the gravy I want to be really good so to get ahead should I be getting some beef bones to roast I do not want to be worrying about the gravy on the day

post #4 of 22

I've had good results by wrapping in foil tightly, then in a towel and placing in a cooler (without ice!) to keep warm.  However, as the meat rests like this the internal temperature continues to rise.  I served a roast like this during the holidays and I took it out at 120 and by the time I served it 45min later it was almost medium well!  So be very careful.


Another thing you could do is free up your oven space.  You could either make mashed potatoes or panroasted potatoes - parboil first and then toss in a pan with herbs and garlic.  Very fast and efficient.  OR, you could make baked potatoes and line both ovens with them while the roast cooks.  Wrap each one in foil.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #5 of 22

110-115 internal hold for 1/2 hour to 40 minutes   I wrap in plastic wrap first then foil.  (Reheats can also be done like this)  I agree potatoes 3/4 done first.  or steam or boil  first then roast.Boil or steam   on open burners in a pan drain then put in oven with seasonings and butter. Depending how many cuts per rib and weight of same  you will need  approx  4 to 5 ribs    figuring  15 to 18 nice cuts per rib.

post #6 of 22
Thread Starter 

Thanks everyone very helpfull

Now how can I get ahead with the gravy and how much for 70 people

Cheers Michael

post #7 of 22

No gravy on Prime Rib, just an au jus (natural juices)  figur 2 1/2 ounces per person this includes spillage. or 175 ounces   or 1.36 gallons  should be more then enough

post #8 of 22

That might be the way they serve it there.

post #9 of 22

Michael...a "Rib Roast Dinner" is not one of those menus that boast gravy as one of the sides.

If you need or want some sort of liquid to spoon on the meat, I agree with ed.

Jus is made from the drippings of the horse ;-)

If you want to have plenty and not worry the day of, do the roast bone procedure you hinted at before.

Altho, the amt you will need for each cut is only a couple of tablespoons and is easily made while potatoes finish and the roast rests.

First catering job can be quite stressfull.

Be sure to hire a few pairs of hands to help you.



post #10 of 22
Thread Starter 

Thanks ED

So are you saying I have to wait until the meat comes out to get the juices          will there be enough

  I was going to oder some beef bones to roast and make a brown stock Just to make sure I have enough then add to the pans after the meat has come out and reduce

am I on the right lines

Cheers Michael

post #11 of 22

For our house, we’re in the Horseradish camp, straight up, no sour cream mixed it.  If I can find the fresh roots, I grate my own.  Med-rare, roasted ‘taters and fresh steamed asparagus or haricot verts.  The roast that I made this past holiday season was a two-rib roast and I seved three people at 3 different meals out of it.  I just tented it, loosely, and it kept warm for about an hour.

post #12 of 22


I'm eating at K's house!

Jarred horseradish is a poor sub for the real deal, no?



post #13 of 22

Mimi, comeon ova’! 

my DH is a horseradish FREAK!  I presently have 2 jars in the door of our ‘fridge, and I’m not talkin’ about little ones either. Yeah, but if I can get the fresh stuff, that is bar-none better!

Oops, don’t mean to highjack your thread Trim. 

post #14 of 22
Thread Starter 

Normally over heresmile.gif we would have gravy

If I was cooking this at home for the family and the meat was resting

I would deglaze the roasting tin with red wine and add the juices and that would be my gravy or jus    So doing this for 70 just worries me a bit

Just to put you in the picture it is a black tie do so Im trying to impress . I do belong to the Club and know the people Im cooking for which is nice ( i hope )

I have plenty of help but they are not cooks so I will need to keep an eye on them

 Menu  starter Prawn Cocktail nice easy cold cold starter

Main  Obviously Rib roast with yorkshire puddings , Roast potatoes , veg ( Havent made my mind up yet I am trying to pick a full proof veg that will not lose color or over cook just in case my helpers forget about them smile.gif )  Im thinking baby carrots and a green veg  . All this will be brought to the table on serving dishes so the guests can help themselfs

Now the Beef because of the Lack of experience in the kitchen and for less pressure the joint will be taken to the table  as wow factor and hopefully enjoy carving it themselfs ( a person will be contacted from each table to warn them of thier dutiessurprised.gif  should be fun             and of course English mustard and horseradish sauce

Desert Sticky Toffee Pudding ( can that be made in advance and warmed up before serving ) with a choice of cream  or  butterscotch sauce and I might do a Pimms fruit jelly Ive seen in a book somewhere  

Right If you can see any problems let me know ( please do not shout all at once)lol.gif

Do aprieciate all comments

Thanks Michael

post #15 of 22
Originally Posted by ED BUCHANAN View Post

110-115 internal hold for 1/2 hour to 40 minutes   I wrap in plastic wrap first then foil.  (Reheats can also be done like this)  I agree potatoes 3/4 done first.  or steam or boil  first then roast.Boil or steam   on open burners in a pan drain then put in oven with seasonings and butter. Depending how many cuts per rib and weight of same  you will need  approx  4 to 5 ribs    figuring  15 to 18 nice cuts per rib.

Agreed, 110-115* is perfect for mid rare. 120* will murder a roast after it rests. 

post #16 of 22

curious Michael, what part of the world are you in?  Sticky toffee pudding, yum, that sounds very UK?

post #17 of 22
Thread Starter 

Your right UK ,London ,Wimbledon

Not a Tennis fan but my claim to fame is my son was a ball boy there last year and hopefully this year smile.gif

post #18 of 22

Many years ago my wife and I were in England, and we stayed at a friend of a friend's house in the Wimbledon area for a couple of days, right when the tennis started.  Craziness!


Anyway I'll go along with the idea to make some beef stock, I like using back rib bones, to have on hand when doing the roasts.  Potatoes can always use gravy, and what stock you don't use can be frozen for later.



Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #19 of 22

Thats what I would do

post #20 of 22
Thread Starter 

One week to go

I am trying to organise myself and cook inadvance so no rushing on the day

can i cook the sticky toffee pudding the day before then reheated before serving

Thanks Michael

post #21 of 22

Yes, you can make sticky toffee a day in advance.


Restaurants which do a big prime rib business usually make the au jus the day before (at least) also.  Unless you're holding the roasts, appropriately wrapped and in appropriate coolers to rest for some time (which I recommend if you can get your mitts on enough coolers), you're going to be strained to start the au jus with the drippings and get it properly reduced while not over-resting the meat. 


"Appropriate coolers" is not a big deal.  Even the cheap foam ones will do.  And everyone usually has at least one or two large coolers in the garage, so no problem borrowing them.  I like to wrap in heavy-duty cling film.  If you can't get the heavy duty stuff, aluminum foil is almost as good.  Don't use regular Saran-wrap (or a super-market generic) because it tends to melt at low temps. 


Stretch-Tite Premium is good stuff; otherwise just look for something "professional." 


If you're resting your roasts tightly wrapped in well insulated coolers, you can hold for a couple of hours without any decrease in quality.


In my opinion, unless you're rib roasts are very lean, 110F is a bit too rare for hot service, even allowing for the carry-over temperature rise.  110F is fine for inexpensive meat which isn't well marbled, and/or meat which is going to be served cold and sliced very thin; but allowing for carry-over temp increase, you're looking at 120F (max) which is not only very rare but also barely warm.  Worse, 117F -- which is borderline raw -- is more likely than 120F.  You wouldn't think 5F would make that much difference, but I strongly recommend a 115F minimum internal pull temp.  After the rest/hold, that should give you meat which just splits the difference between rare and medium/rare.


The word gravy is getting tossed around.  I'm not sure what's meant by it.  I tend to think of gravies as having more body than an au jus (which is not thickened and only slightly reduced).  You don't want a thick gravy anywhere near your prime rib -- not even for the potatoes. 


And getting back to preparing the au jus, an acceptable alternative to making it au minute and using the pan drippings, is simply diluting a good commercial demi-glace such as Demi-Glace Gold. 


When I catered (eons ago), I did quite a few prime-rib dinners at similar sizes to yours and made both the au-jus and Yorkshire pudds while holding the roasts.  It's not the only way of doing things, but it works.  Even so, it might be a good idea for a non-professional to go with the Demi-Glace Gold.  No matter how much you get done in advance, cooking this sort of meal for 70 people is quite an undertaking.  The less you have to shuffle the roasting pans around, the better off your service will run. 



post #22 of 22
Thread Starter 

Great advise BDL

And that Demi Glace Gold seems a really good Idea  This was one area that concerned me about getting right

Cheers Michael

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