Beef Roast

It all depends which side dishes there are and how much each person eats.

There's enough atoms in 10 pounds of meat to give a few to everyone on Earth if you really think about it.

In practical terms though I'd say probably 8-10 people. A pound of meat is a pretty substantial serving. I'm 6'4" and 223lbs and I would have trouble eating a pound of beef along with mashed potatoes, veggies, something to drink, etc etc.

I would assume you have about 8 to 10 pounds of edible meat on the roast. Aquarter pound of meat is a good starter for each person. If the group consists ofall 6'4" 223 pounders like the guy above I would guess he's on the mark, but a typical group would consist of individuals that would actually eat less that a 1/4 pound and others would eat 1/2 or more. It would average out to about a 1/4 pound each. Thus you'd probably be able to feed 25 to 30 people.

To cook a two and a half pound roast, preheat the oven to 325 degrees and roast for 1 1/2 to 2 hours. Let it stand for about 20 minutes before serving.

That's a very small prime rib, so best just cook it like a steak. BBQ it on a grill, it it is not done enough for you, finish it in the oven, 325 till internal temp is 125. Let it REST for 20 mins, after heat will raise the temp to about 135 or medium.

Nothing special about this small a cut. Just a real nice steak!

Someone may find a prime rib roast recipe online through a variety of websites. Some cook books, for example, may be accessed for free through google. Websites, such as pinterest, offer an easy way to access a catalogue of recipes that would include prime rib roast.

1/2 lb. raw meat per serving. If you need to be skimpy, you could go as low as 1/3 lb. (this would equal out to 1/4 lb. when served.

If going skimpy, put a little extra into the mashed potatoes (a little sour cream, and canned milk).

it costs $5.50 in 2012

20 minutes per pound in weight then add 20 minutes to the cooking weight time

This will depend on how the roast will be cooked. If cooking roast in the oven it's best to keep the strings on to keep roast together for even cooking. Remove strings if cooking roast in crockpot.

not long at all. like with any meat, if it's out of refrigeration for long periods of time it will spoil. the climate where you are can also affect how long it can go without refrigeration. If you made roast beef for sandwiches down at the beach, it should be fine for the drive down (though I'd put it in a cooler to be on the safe side). If you live in a really warm, humid area, the roast beef'll probably go bad in a matter of hours if not refrigerated.

To bake a 10-pound standing rib roast, preheat your oven to 450°F (232°C) and roast it for about 20 minutes to create a nice crust. Then, reduce the temperature to 325°F (163°C) and continue cooking for approximately 13-15 minutes per pound for medium-rare, which would take around 2 to 2.5 hours total. Always use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) for medium-rare. Let the roast rest for at least 20 minutes before carving.

10 to 12 hours on low setting.

Chateaubriand is the most tender roast beef cut. It comes from the middle of the beef fillet. Cote du boeuf or rib of beef is considered to be the best roast beef cut because it has much more flavour than fillet steak and is still extremely tender. A Chateaubriand is actually cut from the head portion of the beef tenderloin, and is traditionally hand tied to retain its shape during cooking.

you should roast a piece of beef at the temp of 160 deegrees

This should read "TO the temp of 160 degrees, internal temp" (for medium doneness)

If you roast it AT the temp of 160, it will probably spoil (or wind up full of bacteria) before it ever reaches doneness. Medium rare would be done at an internal temp of 145. Your oven temp should be at least 250 to 350 degrees depending on the size of the roast, the vessel that it is being roast in, covered or uncovered, & desired browness on the outside.

Raw? about three dollars. Cooked, ready to eat, about nine dollars.

My rule of thumb for poultry is one pound per person. You may need to adjust this based on the menu (what else is served), type of meal (quick lunch or all day barbecue), and company's appetites. The same applies to turkey.

French Roast was created on 2008-10-30.

so it doesn't fall apart.

A bruised rib typically causes pain for several weeks, with most discomfort lasting around 3 to 6 weeks as the injury heals. The intensity and duration of the pain can vary depending on the severity of the bruise and individual pain tolerance. While rest and pain management can help alleviate discomfort, activities that strain the rib area may prolong healing. It's important to consult a healthcare professional if the pain worsens or if breathing becomes difficult.

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Absolutely not. The nuts, especially young ones, are slightly poisonous, containing alkaloid saponins and glucosides.

Whilst it probably wouldn't kill you, it would give severe stomach disorders and probably vomiting.

If you're a deer and suffer from flatulence, it might cure you but as deer have yet to master the Internet, I'd find an alternative.

My rotisserie book states 18 minutes a lb for rare, 19 for medium and 20 for well.

But I check with a meat thermometer at the rare mark and take it out to sit for 10 minutes.

You are going to have a very dry roast!!!!