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Prime Rib Question

post #1 of 6
Thread Starter 

Hello.

I have a question about holding/reheating for service prime rib.

If you don't sell the entire stick of boneless ribeye, how would you best treat the "leftover" for next day service?  Also, any ideas of how to reheat for service without quality or losing the rare color?

 

I'd sure appreciate some info, as I'm about to re-introduce the item to our menu, and I'm trying to get it right. 

 

Thanks much if you can help.

 

Ray

post #2 of 6
I am also curious to see if this is possible. I currently use au jus to reheat the meat butI do not like the color after it is done.
post #3 of 6
Thread Starter 

That's how I did it the last time it was on the menu.  Maybe we'll luck out on some good new info.

post #4 of 6

Stuffed Prime Rib, a generous slice of prime rib stuffed with olive oil poached garlic, crimini mushrooms and spinach, grill marked and finished in a hot oven and topped with a fire roasted tomato, horseradish and brown mustard seed sauce

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 6

Put it between layers of lettuce leaves and fire in a hot oven. Also best way on the day of to bring a MR up to MW-WD. Doing it in jus runs all the juices out, changing the flavor and texture profile.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 6
Quote:
Originally Posted by Raibeaux View Post

Hello.

I have a question about holding/reheating for service prime rib.

If you don't sell the entire stick of boneless ribeye, how would you best treat the "leftover" for next day service?  Also, any ideas of how to reheat for service without quality or losing the rare color?

 

I'd sure appreciate some info, as I'm about to re-introduce the item to our menu, and I'm trying to get it right. 

 

Thanks much if you can help.

 

Ray

 

When using leftovers you generally don't want to simply serve the same thing the next day.  

It rarely turns out as good and if you have daily regulars they will notice.

 

What you want to do is use it in a new dish that will bring you roughly the same amount of money as the original dish would have - had you sold out.

 

There are many many ways to do this but you have to be a bit creative.

 

For prime rib - i'd go with steak sandwiches for lunch the next day.  

 

When cold put on slicer and shave fairly thin.  

Portion to a reasonable size for a sandwich.  

You will note that you are now using maybe 1/4 to 1/3 of the weight of the same slab you were serving as prime rib?  

See where i'm going here?

 

You have now 'increased' the number of portions you have and therefore can charge less for each portion but still make the same money.

 

The customer gets a damn great sandwich also - be it a 'french dip' 'cheese steak' or 'roasted rib-eye on rye'.

 

The cooking is also easier, everything comes medium unless you serve it as a 'cold-cut' sandwich or open faced with gravy.

 

Do not pre-cook it, keep it in the cooler and cook as required that way if you still have leftovers you can use them for a killer breakfast on day 3.

After day 3 if it doesn't get used at breakfast - into the soup pot it goes!

 

Remember don't be greedy!  

Price your specials to sell and get the servers to 'push' the specials until you run out.

 

Hopefully that is fairly clear - after midnight here and on beer 3...

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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