How many people does a prime rib roast serve?

A full seven-bone prime rib roast serves roughly 14 to 16 people. A good rule is one rib bone per two guests, so a 3-bone roast serves about 6, a 4-bone roast about 8, and a 5-bone roast about 10.

What temperature is medium-rare prime rib?

Pull the roast at about 120 to 125 degrees Fahrenheit for medium-rare; it will rise 5 to 10 degrees while it rests to a final 130 to 135. Medium is about 135 to 140 pulled. Always rest a prime rib 20 to 30 minutes before carving.

Catering Guide

Prime Rib Serving Guide

Q: How much prime rib per person?

Plan about 1/2 pound (8 ounces) of boneless prime rib per person, or about 3/4 pound (12 ounces) bone-in. Hearty eaters and main-event dinners lean toward 3/4 pound boneless per person. CG Public House & Catering serves boneless prime rib.

How much to buy, how many it feeds, and how to serve it right, from a kitchen that carves prime rib every Friday and Saturday night.

Slow-roasted, peppercorn-crusted prime rib carved and ready to serve at CG Public House

Prime rib is the king of the holiday table and the centerpiece of any special dinner. It is also easy to over- or under-buy. Here is the simple math a caterer uses, so your roast feeds everyone with a little to spare.

How much prime rib per person

Cut	Per person	Hearty appetites
Boneless prime rib (what we serve at CG)	1/2 lb (8 oz)	3/4 lb
Bone-in prime rib	3/4 lb (12 oz)	1 lb

Easiest rule for boneless: figure one pound of boneless prime rib for every two people, so a 8.5 lb boneless roast serves about 15 to 17. For bone-in, one rib bone feeds about two people.

How many people does a bone-in roast serve?

Roast size	Approx. weight	Serves
2 bones	~4 lbs	4 people
3 bones	~6 lbs	6 people
4 bones	~8 lbs	8 people
5 bones	~10 lbs	10 people
7 bones (full)	~14 lbs	14 to 16 people

Doneness temperatures

Prime rib keeps cooking as it rests, so pull it early. These are the temperatures to remove it from the oven:

Doneness	Pull at	Final after rest
Rare	110 to 115°F	120 to 125°F
Medium-rare	120 to 125°F	130 to 135°F
Medium	130 to 135°F	140 to 145°F

Always rest it. Let the roast rest 20 to 30 minutes, loosely tented, before carving. This lets the juices settle so they stay in the meat instead of running onto the board.

Serving tips

Carve against the grain into slices about 1/2 to 3/4 inch thick.
Serve with creamy horseradish and the pan juices (au jus) on the side.
Classic sides: a loaded baked potato, garlic mashed potatoes, or scalloped potatoes, plus a green vegetable and rolls.
For a crowd, a carving station with a chef keeps every slice hot and cut to order.

Or let us carve it for you

Prime rib is one of our signatures, and ours is always boneless: easier to carve, no waste on the plate, and every slice is pure prime rib. We serve it every Friday and Saturday night at the Public House, and it headlines many of our catering menus and carving stations, including our wedding packages. If prime rib is the centerpiece of your event, we will roast it, rest it, and carve it to order.

Get a Catering Quote Prime Rib at the Public House