Do you have an absolutely giant crockpot from which you can feed 16 people?
This is my thoughts as well. I have two sizes, my regular size can only do a pot roast that could feed 3 maybe 4 people. My larger one could feed 6-8 tops. Not sure how you can feed 16 even in the biggest crockpot.
Prime rib. But NOOOO crockpot. Throw a good dry rub on that mo-fo and put in the oven to slow roast. And for the love of all that's holy, don't overcook it.
Where do you live? If you live in California or Texas, hit Ranch 99 market and get a whole beef tenderloin. It is under 8 bucks a pound there (usually $20+ a pound everywhere else) www.99ranch.com/
Prime rib is not inexpensive and your can't put it in a crock pot. Roast pork is your best bet of those options.
Yep. You can stick it in the oven all day on low and it will be delicious!
Another vote for prime rib. While not inexpensive, we made it a few times for Christmas dinner and it's so easy, it cooks itself. We got an instant read thermometer and just cook in the oven until done!
Post by liverandonions on Dec 11, 2014 11:38:51 GMT -5
I made Prime rib last year for Christmas and it was a huge hit. The cinnamon was SO good.
Dry Rub: 1/4 cup black pepper, Equal parts salt, white pepper, cinnamon, thyme, garlic powder and onion powder. Around 2 tbsp per ingredient. I would rub it the night before if at all possible
Put it in a roasting pan, crank the temp up to 450 for 20 min, then drop the temp down to 275 and cook until internal temp is 125 for med rare 135 for med.
Combine seasonings, rub over roast. Place on a rack in a shallow roasting pan (I sometimes just put it in a glass dish though). Bake uncovered at 350 for 1 hr, 20 minutes (double check that time for a larger roast), or until a meat thermometer reads 160. Let stand for 15 minutes before slicing.
Prime rib isn't hard to prepare if you have a large enough roasting pan and a good meat thermometer, but for 16 people it's a significant outlay of $$$.
A well prepared pork tenderloin would be tasty and much more reasonable. Especially if you have access to a Costco or Sam's.
my plan was to do a prime rib for christmas eve or night. this is the method i read about and want to try out SO bad. please try it for me and tell me if it works!
Preparation 1.The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.
2.Three hours before you want to begin cooking, take the roast out of the fridge and place it on a cutting board at room temperature.
3.Half an hour before you start roasting, pre-heat your oven to 500°F and season the roast generously with Kosher salt and freshly ground black pepper.
4.Now it's time to do your calculation. All you do is multiply the weight of your roast by five. That's your total roasting time, in minutes. Sounds crazy, right? But stay with me.
5.For instance, if you have a four-pound roast, 4 × 5 = 20 minutes. An eight-pound roast? 8 × 5 = 40 minutes. Remember that number.
6.When you're ready to cook, set the roast in a roasting pan with a rack, fat-side-up for a boneless prime rib. Or for a bone-in prime rib, skip the roasting rack and just set the roast bone-side-down in the roasting pan. If you're nervous about this crazy technique, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone. If nothing else, it will provide you with some peace of mind.
7.All right, now put the roast in the oven and roast it for exactly however many minutes you calculated above. When the time's up, turn off the oven and walk away. Don't open the oven door for any reason for the next two hours.
8.I'll say it again because it bears repeating: Do not open the oven door, for any reason, for the next two hours. Here's a simple Au Jus Recipe you can make when there's about 30 minutes left. Or try this creamy Horseradish Sauce.
9.In two hours, take the prime rib out of the oven, carve and serve right away. If you did use a thermometer, you'll see that the internal temperature of the meat has reached 130°F — in other words, perfect medium-rare. How easy was that?