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Prime Rib Questions

post #1 of 8
Thread Starter 

Hello All - New to this forum, but want to try it out.  I'm doing in-home catering this weekend and the famil wants prime rib.  Any suggestions on preparing the PR ahead of time, taking it to their home, and finishing it there before serving.  Will be there 1 hour before meal time.  Thanks!

post #2 of 8

Hello Appetit and welcome to Chef Talk. I'm going to move your post to the General Cooking forums, where more people will see it. Please come back to the Welcome Forum to introduce yourself. Good luck!

 

Mezzaluna

Moderator Emerita, Welcome Forum
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 8

 

Yes.  No problem.

 

Cook the prime rib to your ideal internal temperature (say, 125F), wrap it thoroughly in commercial grade cling wrap (not regular saran, it will melt) or aluminum foil, and pack it in an insulated "cooler."  Pack the remaining space with crumpled up news paper, cover the cooler tightly -- tape it shut if it doesn't have a latch.

 

It will keep, ready to carve, for up to four hours this way.  You can't do this with small pieces like steak, but it works great with big ones.  In fact, you'll find the long, hot rest beneficial. 

 

BDL

post #4 of 8
Thread Starter 

Great suggestion.  I will definitely try this.  Thank you.

post #5 of 8
Thread Starter 

Silly question, but how do I access the general cooking forum directly?  I'm having trouble navigating around the blog.

post #6 of 8

Scroll the page to the top (if necessary).  Locate the "Forum" tab, on the left side of the page, immediately below the "Chef Talk" banner with it's illustrations, third tab from the left.  Left click on it... and voila!

 

BDL

post #7 of 8

I  agree 100 % with doing it as mentioned above.  In fact the way we do Reheats which are very rare ribs that have not been used and refrigerated for a while is wrap in foil first then commercial food wrap and put in a 225- 250 non convection  degree oven for 3 hours  comes out perfect every time.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 8
Thread Starter 

Did a trial run at home yesterday, using your method - and sure enough - came out absolutely hot pink and perfect!  Wrapped in foil, used newspapers and cooler, it sat for two hours - when I unwrapped it was still warmed and beautiful.  Next time I will sit it in a bowl inside the cooler in order to catch any wayward juices - but that's the only change I'd make.  Loving this forum!  Can't wait to help someone else out with the things I know.  I'm all ready for Sat's catering event - thank you!! 

 

Want to give back - here's one to try - grill zucchini rounds seasoned with s,p,and squeeze of fresh lemon; grill until charred but still a bit crunchy; serve on "clouds " of Burrata mozz, dolloped on the plate.  The combination is divine. Always a hit!

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