Planning the Perfect Roast Beef Dinner for 30 Guests

Beef tenderloin and standing beef rib roasts are ideal Christmas dinner showpieces. You will see them advertised this year time of year as mouthwatering, beautifully cooked and sliced roasts.

At area markets this holiday season, bone-in, standing rib roasts will cost anywhere from $7 to $14 per pound. 99 per pound. The tenderloin of beef, which is the softest cut, has been priced anywhere from $13 to $20 a pound to us.

While these roasts are ideal for special occasions like the holidays, they also need special handling. You want the big piece of meat to turn out perfectly because you spent a lot of money on it.

But fear not and dont stress. Whats ideal is that preparing and cooking them is nearly hands-off and foolproof.

You can get help from Steve Calandrucci, who is in charge of all the meat at Nino Salvaggio International Marketplace, and get tips and recipes from the Free Press Test Kitchen archives on what to buy and how to cook these great roasts to perfection.

You’re hosting a dinner party family reunion or another special event, and want to serve a delicious roast beef main course. But how much roast beef do you need to buy to feed 30 people? It’s tricky to estimate, but this comprehensive guide will walk you through everything you need to know, from calculating portions to shopping and cooking tips. Follow our advice for pulling off a memorable roast beef dinner that keeps all 30 of your guests satisfied.

Calculating How Much Roast Beef to Buy

When catering for a crowd, the typical recommended portion size is around 4-6 ounces of roast beef per person. Using that guideline, for 30 people you’d need:

120-180 ounces of roast beef
7.5-11.25 pounds of roast beef

However given the variability in appetites, you’re better off rounding up. Plan for at least 1/2 pound per person, so 15 pounds of roast beef for 30 people.

Factors to consider:

Bone-in roasts like prime rib require more per person since the bone adds weight. Go with 3/4-1 pound per person.
Plan for extra if you want ample leftovers for sandwiches.
Add a pound or two if the guest list includes some big eaters.
You can scale back slightly if roast beef is just one of several main dishes.

No matter what, it’s better to have too much than not enough when serving a crowd. 15 pounds is a safe bet for 30, but buy 17-20 pounds if you want a cushion.

Selecting the Best Roast Beef Cut

Focus on well-marbled, tender cuts that work well for roasting big roasts:

Ribeye Roast – A boneless roast with rich marbling throughout. Go for a 10-12 lb roast.
Prime Rib – A standby for serving crowds. Get a bone-in roast around 18-20 lbs.
Sirloin Tip – A leaner but budget-friendly roast. Grab a 15 lb boneless roast.
Tenderloin – Super tender and luxurious. Splurge on two 7-8 lb roasts.
Tri-Tip – Flavorful and moderately priced. Buy six 3-4 lb roasts.

Talk to your butcher about availability and sizing to find the right option for your group.

Seasoning Your Roast Beef

A simple, classic seasoning will let the flavorful beef shine:

Generously coat all sides with kosher salt and pepper.
Rub in any desired herbs like rosemary, thyme, oregano.
Optionally add spices like garlic powder or paprika.
Let the roast rest for 30-60 minutes after seasoning to absorb flavors.

Roast Beef Cooking Time

Calculate 15-20 minutes per pound for rare to medium doneness:

15 lbs = 3.75-5 hours
20 lbs = 5-6 hours

Slow roasting around 250°F is great for large roasts. Remove between 120-135°F for perfect medium rare. Let rest at least 20 minutes before carving.

Carving and Serving Roast Beef for a Crowd

Carving a large roast beef into perfect slices takes skill. Follow these tips:

Use an electric knife for easier slicing.
Cut across the grain for tenderness.
Set up a carving station near the buffet for easy service.
Slice meat and arrange artistically on a large platter.
Offer horseradish, au jus, mustard for drizzling over meat.
Keep meat warm in a chafing dish or slow cooker.

Portioning Tips

Guests will likely take 6-8 ounces.
Slice roasts into quarters or sixths for straightforward portioning.

Ideal Side Dishes

Offer 2-3 sides per person. Mix of starchy, fresh, and veggie sides:

Mashed potatoes, roasted potatoes, rice pilaf
Dinner rolls, Yorkshire puddings
Green beans, roasted vegetables
Tossed salad, Caesar salad
Crudités platter with dip

Provide horseradish sauce, au jus, gravy, and mustards for drizzling over roast beef.

Accommodating Dietary Restrictions

Ask guests ahead of time about restrictions and preferences. Cater to:

Vegetarians – grill veggie kebabs or make mushroom wellington
Vegan – roasted cauliflower, salads, bean dishes
Gluten-free – mashed potatoes, roasted veggies
Common allergies – keep food allergen-free
Low sodium – use salt-free seasoning

Offer a wide variety of sides so all guests have options.

Shopping Tips

Shop for roasts 2-3 days before the dinner.
Select Prime grade beef for best quality.
Look for good marbling throughout the meat.
Confirm weight and size with the butcher.
Ask the butcher to remove large fat pockets for easier roasting.

Cooking Ahead Tips

Sear roasts a day ahead, then refrigerate until ready to finish cooking.
Cook roasts a day in advance. Slice and reheat gently in au jus.
Prepare sauces and side dishes 1-2 days ahead.
Set tables, prep serving platters/chafing dishes the day before.

Reheating and Storing Leftovers

Let roast cool completely, then carve remaining meat off the bone.
Slice into portions, refrigerate within 2 hours.
Use leftover roast within 4 days. Freeze additional portions.
Make broth from the bones for soups or gravy.

Key Takeaways

When serving roast beef for 30 guests:

Buy 15-20 lbs total, allowing 1/2 lb per person
Choose a well-marbled tender roast like ribeye, prime rib, or sirloin tip
Season simply with salt, pepper, herbs; roast at 250°F until 120-135°F
Carve across the grain; serve au jus, horseradish, mustards
Offer 2-3 hearty side dishes per person
Accommodate dietary needs with a variety of sides
Cook, slice, and prep as much as possible ahead of time
Refrigerate and freeze leftovers promptly

Following this handy guide will ensure you buy, prepare, and serve the perfect amount of delicious roast beef for all 30 of your guests to enjoy!

how much roast beef for 30 people

Step 6: Let it rest

This last step is most important. Never ever, slice meat when you first take it out of the oven. Let it rest at least 10 minutes or longer for bone-in meat. This allows, Calandrucci says, the juices to stay inside the meat and reabsorb.

Contact Susan Selasky at 313-222-6872 or [email protected]. Follow @SusanMariecooks on Twitter.

Step 3: Prepare for roasting:

For either roast, place the meat on a rimmed platter. Use paper towels to dry it off, and if you have time, put it in the fridge for a couple of hours. If you want, you can sprinkle it all over with kosher salt, freshly ground black pepper (use a coarse grind), and your favorite spice or rub, like dried thyme or garlic. Or you can marinate with your favorite marinade.

Standing Rib Roast

If you buy or order a standing rib roast, Stephen Calandrucci, who is in charge of meat at Nino’s Salvaggio International Marketplace stores, says to ask for it to be cradled. The term “cradled” means to bone and tie it.

“We take the bone off the meat and tie it back on,” Calandrucci says. “This makes for easier carving and a nice presentation of a finished whole roast. The bone gives it the great flavor during cooking. ”.

Tenderloin

Calandrucci says to get rid of the silver skin and what’s called the “chain,” which is a long piece of meat with fat and part of the muscle that held the tenderloin to the bone. Calandrucci says that at Ninos, they use butcher twine to tie the whole roast together, but they butterfly the smaller end with the tapered end and fold it under so that the whole roast cooks evenly.

If youve refrigerated the roast, remove one hour before roasting and let it come to room temperature.

Standing rib roast:

Preheat the oven to 475 degrees. Put the roast on a rack in a large roasting pan so that the fat side is facing up. Roast for 30 minutes or until a nice crust forms. Reduce the temperature to 325 degrees. Continue roasting, figuring about 15 per pound.

Tenderloin:

Preheat the oven to 400 degrees. In a large skillet, heat 1-2 tablespoons of oil over medium-high heat. Add the tenderloin and sear it until nicely browned on all sides. Transfer the tenderloin to a rimmed baking sheet and place it in the oven. Cook for 10 minutes. Reduce the temperature to 350 degrees and continue cooking another 20 minutes.

The Perfect Roast Beef – Medium Rare

FAQ

How much beef do I need for 30 people?

A question we often get is “How much meat do I need?” The starting rule of thumb is: Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children.

How much roast meat for 30 people?

What weight of meat per person to order?

Boneless Meat	Number of People	Bone in meat
9lb / 4.08kg	18 – 19	14lb / 6.35kg
10lb / 4.54kg	20 – 21	16lb / 7.25kg
11lb / 4.98kg	22 – 23	18lb / 8.16kg
12lb / 5.44kg	24 +	20lb / 9.07kg

How much roast beef for 25 adults?

How Much Food to Serve at a Party

FOOD	SERVE 25	SERVE 50
Meats
Ham or roast beef	10 pounds	20 pounds
Hot dogs	4 pounds	7 pounds
Meatloaf	6 pounds	12 pounds

How much meat should I buy for a party of 30?

When cooking something like steak, turkey or pork, where meat is the main dish of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.