Best methods for serving prime rib to order?

Discussion in 'Professional Chefs' started by mclain, Dec 17, 2015.

  1. mclain

    mclain

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    I am thinking of serving prime rib as a special on new year's eve, and could use some advice from my fellow chefs out there, specifically on holding and the pick up to order with respect to guests desired temperature. I make a great prime rib, but usually only for buyouts, wedding parties, or a one time pick up and plating situation. I always truss my rib loins, season generously all over with sea salt and cracked pepper (encrusted), get a good hard sear, then press and rub with fresh rosemary, parsley, and sage. I then roast until rare (105°F) in the center, and rest for thirty minutes before removing the trussing and portioning. Of course the ends are more on the mid well side, but I have a rosy color and very juicy roast throughout. I am thinking of portioning at 12-14 oz. One of my main concerns is serving it hot, and to the desired temperature of the guest. If someone wants it rare, mid rare, or even medium by the middle or end of service, how do I pick it up without losing the color or going over? Any advice would be helpful and much appreciated, as I am sure those great chefs out there who serve prime rib have encountered this and learned a way to make it happen and do it right.
     
  2. roytastes

    roytastes

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    great info. there I will try it out myself
     
  3. kuan

    kuan Moderator Staff Member

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    Hold it in a 180F oven, covered in foil.

    Have a pan of jus in the bain marie.  Rewarm in jus to desired temp if you can't find a slice that's the proper temp.
     
  4. chefedb

    chefedb

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    Get yourself a heat lamp  they keep the rib perfect throughout service
     
  5. chefbillyb

    chefbillyb

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    The HD always had a hard time with Rare Prime rib. They would always want you to cook, serve and keep the Prime rib up to temp. Of course our questions was always how do I keep my Rare at 165 degrees and serve it at 120 degrees. If it was a short holding time I would keep it in the steam table. If it was longer it would be in my warmer. We always had Prime on the menu so we would have a few primes with different cuts coming off of multiple whole roasts. I mean you only have two end cuts on each prime. This way you could just choose what roast would fit the amount of doneness that's needed. 
     
  6. chefross

    chefross

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    This really is the way to go, along with ChefBillyB's comment about having multiple roasts to get the desired temps.
     
    kuan likes this.