Making prime rib for Christmas for the first time! 2 questions:
1. How much would you recommend per person? Most of what I'm reading says about 1lb pp (bone in) but others say less (.5lb) or more (1.5-2lb)! What are your thoughts for bone in vs boneless? Hoping to do bone in but haven't bought it yet!
Making prime rib for Christmas for the first time! 2 questions:
1. How much would you recommend per person? Most of what I'm reading says about 1lb pp (bone in) but others say less (.5lb) or more (1.5-2lb)! What are your thoughts for bone in vs boneless? Hoping to do bone in but haven't bought it yet!
2. What sauces do you usually serve with it? Au jus? Horseradish cream sauce? (I'm not a huge horseradish fan). Something else like bernaise or bordelaise? Would love suggestions as I'm thinking of making a few options.
Making prime rib for Christmas for the first time! 2 questions:
1. How much would you recommend per person? Most of what I'm reading says about 1lb pp (bone in) but others say less (.5lb) or more (1.5-2lb)! What are your thoughts for bone in vs boneless? Hoping to do bone in but haven't bought it yet!
2. What sauces do you usually serve with it? Au jus? Horseradish cream sauce? (I'm not a huge horseradish fan). Something else like bernaise or bordelaise? Would love suggestions as I'm thinking of making a few options.
Thanks :) and happy holidays!