Need help quickly PLEASE !!!!!!

Depends on how much other stuff you have. Still 14 lbs is cutting it very close. 

I like to get around 1 to 1.5 lb per person uncooked weight. That takes care of any shrinkage during cooking, the bones, and I'm sure I'll have leftovers!

 

Is that a full 7 rib rack?  2 adults per rib is one rule of thumb, but depending on your other dishes, 1/2 - 1 lb dep. on appetites would be a ballpark I'd be more than comfortable with.  I'm not serving them restaurant size slabs - gonna have some thin sliced, some a bit thicker. I'm serving a salmon fillet also, fast and easy and can be baked in the oven or on the grill while my beef rests.  I figure with 2 different proteins, people pace themselves differently.  I have a bunch of appetizer-type food for them to eat before hand, shrimp, cheese & crackers, bruschetta, dips, so they won't be ravenous when the big food comes out.  Also did up a big batch of potatoes duchesse as a side (fancy name for piped out mashed potatoes, getting reheated in the oven after the salmon comes out.  If you're concerned about having enough meat, I'd consider an alternate type, like fish or poultry, that you have flexiblity in preparing.  I think you'll be ok. just don't slice too thick.

 

If it is a boneless prime you are OK, if it has the bones with it you need more.

Or feed smoked salmon as an appetizer first.  Salmon is the caterers friend when it comes to filling people up first.

 

Not if I'm there it isn't

 

So Glad it went well!!  If you had told us sooner you were Italians we would all have said get more meat right away!  but I still say cook a nice salmon, too!

 

Glad to hear everything went well.