- Joined Jan 12, 2015
I'm doing a dinner at a winery for about 35 people. Actually it is my first one so I am pretty excited. Not sure if I will be asked to this again but I will enjoy this moment. The menu is all set. I am making a ribeye roast. I was thinking about 16-20 pounds. For cost savings, I was thinking of a boneless ribeye. Any tips for the roast? I have made it plenty of times but never at this size. What I have done in the best is start the roast at 500 to sear the outside and then turn the temp down to finish. Thank you in advance!