What's The Best Amount Of Prime Rib To Serve Per Person?

Prime rib is an impressive roast made for a celebratory feast. Indeed, it's a sure crowd-pleaser, but often at a hefty price. While beef costs have steadied, grocery prices are still up 12% over the past year, per USA Today. So, what was always something of a luxury might now seem out of reach. However, for a big occasion, it's probably still worth it. Prime rib is simple to cook perfectly and makes a real statement at the center of a table.

Okay, you've committed to prime rib. There are a few things to keep in mind, though. According to Southern Living, look for the standing rib roast label in the meat case. If it were cut into steaks, they would be ribeyes. And, remember, "prime" has more to do with its status, not a grade (via USDA). That's fine. Even choice-graded meat from these muscles will be well-marbled, tender, and juicy. So, how much prime rib should you be serving per person?

According to Southern Living, this calculation begins with how you'll serve it. If it's part of a large buffet spread, buy one-half pound per person. Or, say it's the main course of a sit-down meal. Then double that amount. Sometimes rib roasts are sold "by the rib." In that case, one rib will serve two diners. So, for an eight-person meal, order either a four-bone or an eight-pound rib roast.

Remember, err on the generous side. Even if this hunk of meat is a splurge, running out is a dinner party killer. Plus, there's no shortage of ways to utilize extras. In fact, the leftover prime rib recipes might be the best part.

It's also a good idea to have the butcher cut off the bones of the roast and use butcher twine to reattach them for cooking. This method makes for easier carving while still getting the flavor benefits of a bone-in roast. Not to mention, so many recipes use the ribs as a built-in roasting rack. The bones' ability to prop up this roast is why these are called standing rib roasts, per DifferenceBetween.

There's no shortage of ideas for what to serve with prime rib. Better Homes and Gardens offers a list of some of the classics, but each has a bit of a twist, like subbing kale and gruyere into creamed spinach or roasting potatoes with wedges of pears and onion.

If that bevy of options is triggering some pre-feast anxiety, just focus on the two classics that take full advantage of prime rib. They're easy to prepare, fit into the cooking timeline easily, and cost pennies per person.

After roasting, pour the drippings into a fat separator. That seasoned beef fat is the key to Yorkshire pudding. Sub that fat for the butter in this Yorkshire pudding for supreme succulence. If you have a popover pan or muffin tin, these can be made individually. The best part is the batter benefits from a long rest and minimizes any last-minute stress.

After siphoning off the fat for Yorkies, those drippings are most of the way to a well-seasoned jus. Best Beef Recipes offers the simplest method: Deglaze the roasting pan with red wine and Worcestershire sauce, add the drippings, bring to a simmer, and then serve.