I need a classy main dish to serve 12!

Kenzi is an Assistant Editor of Food52.

added 8 months ago

Reading through your proposed menu so far, one thing comes to mind: short ribs. They're great for crowds (i.e. you can fit a whole lot in one braiser), and they usually require an easy, mostly hands-off method.

Here are three recipes to take a look at:
http://food52.com/recipes...
http://food52.com/recipes...
http://food52.com/recipes...

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ChefJune added 8 months ago

Dan Barber's Short RIbs are Kck-A$$ delicious and easy as pie. And you can do them up a couple of days ahead of time and not be the frazzled hostess when it's time for your guests to arrive. I recommend them heartily.

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a Whole Foods Market Customer added 8 months ago

what about a Leg of Lamb? here is a recipe from food52: http://food52.com/recipes...

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Dan Barber's Short Ribs are looking good! If they are made ahead, is any adjustment needed in the initial cooking or reheating?

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Amanda is a co-founder of Food52.

added 8 months ago

You could slightly undercook them (meaning they're tender but not super tender) and finish them the next day as you reheat. But you can also cook them fully today, and when you reheat them, just make sure you're reheating them and not cooking them more. I find a 200 degree oven is great for reheating because it gives you a lot of control.

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That settles it! Thanks so much for the help and advice:-)

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I made Beef Wellington for my mom's 80th birthday and it was a hit. But if you don't want to go to that much work, a beef tenderloin goes a long way and are easy to cook.

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