Rib Roast Dinner

Discussion in 'Food & Cooking' started by trim, Feb 18, 2013.

  1. trim

    trim

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    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   /img/vbsmilies/smilies/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
     
  2. kuan

    kuan Moderator Staff Member

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    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.  ;)
     
  3. trim

    trim

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    Thanks Kuan for your quick reply good Idea for the potatoes

    Why didnt I think of that /img/vbsmilies/smilies/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
     
  4. koukouvagia

    koukouvagia

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    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.
     
  5. ed buchanan

    ed buchanan

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    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.
     
  6. trim

    trim

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    Thanks everyone very helpfull

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

    Cheers Michael
     
  7. ed buchanan

    ed buchanan

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    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
     
  8. kuan

    kuan Moderator Staff Member

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    That might be the way they serve it there.
     
  9. flipflopgirl

    flipflopgirl

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    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.

    mimi
     
  10. trim

    trim

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    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
     
  11. kaneohegirlinaz

    kaneohegirlinaz

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    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.
     
  12. flipflopgirl

    flipflopgirl

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    Yum!

    I'm eating at K's house!

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

    mimi
     
  13. kaneohegirlinaz

    kaneohegirlinaz

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    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. 
     
  14. trim

    trim

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    Normally over here/img/vbsmilies/smilies/smile.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 /img/vbsmilies/smilies/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 duties/img/vbsmilies/smilies/surprised.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)/img/vbsmilies/smilies/lol.gif

    Do aprieciate all comments

    Thanks Michael
     
  15. vic cardenas

    vic cardenas

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

    kaneohegirlinaz

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    curious Michael, what part of the world are you in?  Sticky toffee pudding, yum, that sounds very UK?
     
    Last edited: Feb 20, 2013
  17. trim

    trim

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    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 /img/vbsmilies/smilies/smile.gif
     
  18. teamfat

    teamfat

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    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.

    mjb.
     
  19. ed buchanan

    ed buchanan

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    Thats what I would do
     
  20. trim

    trim

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    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