Prime rib isn't hard to prepare if you have a large enough roasting pan and a good meet 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.
How well do you like these people?
I mean, I like them, but I'm not spending $200 on meat, lol.
Do you have an absolutely giant crockpot from which you can feed 16 people?
I was going to borrow my mom's too and get two prime ribs? Idk, I've never made it before, lol.
I'm not stuck on the crockpot. But tell me how to cook it!
Prime rib is stupid simple. If you can get it from the butcher, get the rack cut off, but get it tied back on to cook. These are good eating for the chef!
i usually make a mire poix of carrots, celery and onions and put it in the bottom of the pan. Drippings + this make an awesome gravy. Add a but of sock or water. Put meat on the rack, cut slits into the meat and put slivers of garlic in the slits you cut. Liberally salt and pepper, and I usually coat the meat with Kitchen Bouquet.
Normally, I kick the oven up to 500 deg for 30 min, then back it down to 250-300 deg. Don't open oven! Roast to med rare (I always use a meat thermometer with an outside the oven display). This gives you a good crust, and med rare from the crust in.
Let rest, cut the rack off so it makes it easier to cut and serve.
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?
My dad cooks his prime rib like this every time and it always comes out wonderful! He makes it 4-5 times a year, so not like it was a 1 time success lol.