I’m making braised beef short ribs for Thanksgiving (the kind that are bone-in and shaped like big cubes). Somehow, in the last week, the number of people we’ll have for dinner has ballooned up from 6 to 14, and I’m not sure how to estimate how much of the raw short ribs I’ll need to start with.
What’s throwing me off is the bone weight. At least two of the guests are huge eaters, so I have to estimate for them as if they’re two people each. Would allowing a pound per person, so 16 lbs total raw weight including bone, be safe? Is that way too much? Do I need something more like 20 lbs if most people take seconds?
I’m linking to a recipe that is something like the way I make it. I usually prepare the ribs a day or two in advance and take off the fat that rises to the top (seem to lose a lot of weight that way, too).
I’ve never cooked for this large a group before, so any advice you can give me would be greatly appreciated.
Thank you and happy Thanksgiving,
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