Prime Rib or Pot Roast

ERm.... prime rib and pot roast are two totally different cuts of meat. They cannot possibly be priced the same way?

Prime rib for me! As far as apps go, are you having two kinds or literally two pieces per guest? That would make a huge difference.

Eta: can't spell

They can't possibly be the same price, but if I was going to do one entree, it wouldn't be beef. It would be chicken.

As prime rib is generally served medium rare or rare, there's not even a question whatsoever - pot roast. Most people will want their beef cooked medium at least, and if you have children, please discuss with the caterer to allow for chicken or an alternative meal for them as well.

Honestly, if you were going to choose one option, I'd choose chicken... everyone will eat chicken, not everyone cares for beef, and if chicken is dry it's still palatable, but tough or fatty beef will leave people hungry anyway. Just my $.02, thinking as a guest, more than a bride....

@Celia - that was my thought, too... that it's going to be a poorer quality prime rib than what one would get in a restaurant, if it's the same price. But even so, I'd pick chicken every time.

To answer your question; prime rib, only if it is made well. As an aside though, is there no way to find less expensive (but tasty) appetizers that your venue offers? I personally think that it is a nice gesture to offer more than one meat option. Because, quite frankly, everyone doesn't eat beef. Lastly, if you haven't sent save the dates, are you able to cut down your guest list? The more guests, the more money. Personally, I would rather properly host a smaller group of people than to skim on the food that they are getting.

To answer your question, I would prefer pot roast since I don't like rare beef and that's usually how prime rib is served. However I do agree that beef across the board will probably not be the favorite for your guests. I would keep both choices for dinner if you can. Also wondering if it is 2 different kinds of appetizers with plenty to go around (which will be ok) or just literally 2 pieces per person, in which case yea you need more apps IMO. Do they have a cheap veggie/dip app so you can still keep both entrees without going way out of budget possibly?

Definitely prime rib, but I would go with chicken. More people eat it.

Thanks! Unfortunately the vendor will only allow one entree. I respect your choice for chicken over beef, trust me I'd select it too since it's wayyy cheaper.

However most of both our families prefer beef. I'll see about the appetizer serving sizes.

@Watermill Girl - agree.... veggie trays and dip work for everyone, including special diets, and no one is going to criticize that as an option.

If you're looking to save money, do pot roast.

If your caterer charges he same for prime rib and pot roast, find another caterer.

If you're planning to only do one meat, I would serve chicken. Not everyone eats red meat and anyone trying to watch what they eat will most likely go for chicken. I think chicken is more of a crowd pleaser anyways than beef just for the sake of the fact that not everyone eats red meat. If I have to choose between chicken and beef I go for chicken probably 85% of the time.

Lol thanks everyone. Yes the pot roast and prime rib are the same cost. Prime rib is actually their specialty so perhaps they order more and get a break for as much as they serve?? Who knows but at the tasting it was amazing. Unfortunately we cannot change caterers, we would pretty much loose wayyyy to much money. Can't skim the guest list either since everyone is close family. We have 2 huge beef eating families. LOL!

I'd do prime rib. It's a better cut than what is used for pot roast which is usually a cheaper cut. Pot roast has to slowly cook all day to give it the tenderness that prime rib has.

If it helps, I literally don't know one person in my entire life or at my 200 person wedding that doesn't eat beef, but eats other meat.

Chicken is gross and dry unless you do a coq au vin. Never had good, moist, well cooked catered chicken.

I'd have to ask the caterer how he can charge the same for prime rib and pot roast. At current wholesale prices, there is a significant per pound cost differential between the two cuts. This has me so mystified that I started googling the subject. In my mind, pot roast is prepared using low grade beef chuck, but apparently you can prepare it with a higher grade of chuck that comes from the shoulder. While still not as expensive as prime rib, it's far closer in price than the lower grade chuck. So, maybe that's it.

As for which is a better choice? I love a good pot roast, but I savor a prime rib. I think most people would prefer the prime rib.

Prime rib is always too rare for me. I ask for an end piece (more well done).

Prime rib is always too rare for me. I ask for an end piece (more well done).