How do restaurants hold prime rib?

Discussion in 'Food & Cooking' started by chefross, Jun 18, 2018.

  1. chefross

    chefross

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    What are your varying ways that you use to hold prime rib, so that after 3 hours of service a customer can still get a rare slice?
     
  2. Vjan

    Vjan

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    Depends on the equipiment you have available.
    I have used Altoshaam before and it worked like a gem.
     
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  3. meezenplaz

    meezenplaz

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    hey Ross...
    I dont know about specific commercial equipment, but in the
    BanRm, we held more delicate meats, tenderloin, prime etc
    just utilizing basic principles, covered moist environment,
    like chafers or "sauna" type holding ovens. At holding temps,
    145 to 155, (to avoid any additional cooking). Ive utilized it in
    the field as well, at catering events. Seemed to hold rare meats
    for several hours.
    Ive also heard tell that putting it under pressure can help too,
    but ive never tested that concept.
     
  4. chefktakei

    chefktakei

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    Altosham, Rational Combi Oven, Thermal Circulator
     
  5. sgsvirgil

    sgsvirgil

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    What are the conditions? Catering? Buffet style? Restaurant?
     
  6. capricciosa

    capricciosa

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    We dry cook it in the early afternoon and then put about half of it in the meat locker next to our grill. It's sliced to order & heated up under the heat lamp to bring it to temp. The more well-done is left in the oven at a super-low holding temp. We only do dinner service though, so it only has to last for 4 or so hours, but it works well for our set-up.
     
  7. pete

    pete Moderator Staff Member

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    Every place I've ever served Prime Rib at had an Altoshaam.
     
  8. chefbuba

    chefbuba

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    Altosham or steam table on a wire rack with a heat lamp.
     
  9. Pat Pat

    Pat Pat

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    We used Alto-Shaam at one place.

    I'm getting a CVap for the current place.