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Plated 12 oz prime rib 1000+ ppl including children

post #1 of 22
Thread Starter 

I dont know who wrote the menu for this but ya prime for kids plated 1000+

 

Im getting the picture of bloody plates in my head any idea of how too keep this plate clean.

 

I know let them rest.

 

Probally going on mash so that might help.

 

Someone told me once about a crostini trick but im thinking of a bloody crostini under my steak :/

 

We usually do all meats med rare probally gonna go med on this one.

 

Am I overthinking this or does this sound difficult?

post #2 of 22

Yea you are right about letting them rest.  The longer the better.  If you dont have a good Holding oven then see if you can rent a Holding unit. Keep them at about 56* for about 2 hours before cutting them.  The rarer cuts let them sit after cutting for about 5 min in the Holding oven before platting them if you can.  this might reduce the amount of Juice getting on the plate.  Or have a many clean cloths and after cutting the meat place it on the Cloth then onto the plate.  This will reduce the amount of Juice and Keep Things cleaner.  Or serve them chicken.

 

Good luck with this one.

post #3 of 22
I like a nice rare piece of prime rib with some horseradish snow and some kosher salt. However, as one of my businesses is serving about 1000 children every school day, grades 4 thru 9, i can assure you that any blood on the plate, mash, toast, anywhere, with a fatty piece of meat leaking it will be an immeadite turn off to kids. I would try my best to get the planners to do something different or, go med well and let it rest like recomended above. Best wishes to you.
post #4 of 22

How many children are there?  Can't you give them something else?  Children probably can't put down (nor should they really) 12 oz. steaks with all the fixings, unless they're teenage athletes.

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #5 of 22
Quote:
Originally Posted by odo1 View Post
 

I dont know who wrote the menu for this but ya prime for kids plated 1000+

 

Im getting the picture of bloody plates in my head any idea of how too keep this plate clean.

 

I know let them rest.

 

Probally going on mash so that might help.

 

Someone told me once about a crostini trick but im thinking of a bloody crostini under my steak :/

 

We usually do all meats med rare probally gonna go med on this one.

 

Am I overthinking this or does this sound difficult?

 

Wow. All I can say is who planned prime rib for kids?

 

No I don't think you're over thinking it because kids are very tricky (and picky!). I can almost guarantee a nightmare for medium rare rib, kids do not like blood at ALL! If you're going anything under medium well they won't be happy. I don't know the age of these kids but even teenagers won't like a rib cooked to medium, they want medium well trust me.

 

As far as blood I agree you need to keep it off the plate as much as possible because like I said kids are very picky! The crostini thing I hate, reminds me of bad 80's steakhouse, plus it's one more component to cook and plate for 1000+. As long as the ribs rest fully you won't have much of a problem especially atop mashed potatoes. If need be slice each piece and line up sheet pans with cloths/paper towels and pat the both sides to wick off excess moisture. Used to do this for sliced flat irons and it plated super clean even on steaks cooked to rare. It's the resting part that's most important though.

post #6 of 22

Only thing I have to ask is who in the world books a catering and requests Prime Rib for 1000+?  Obviously it depends on the venue and its kitchen facilities, and/or the capabilities of the booked catering company....Cooking enough prime rib for 1000 seems like a rediculous proposition to me....and they've got the nerve to throw in kids, with no separate "kids" menu...who are these people? lol...Granted, my experience has never gone beyond say 700, and that was with a multi-choice buffet....not cooking 80 prime ribs...lol...you have enough ovens to cook AND hold without overcooking said prime ribs?  Just my two cents....

post #7 of 22

It's all an iffy idea at best anyway--why high cost protein cuts for kids?

Heck, premium sirloin burgers would be a better choice for those who aren't shaving yet.

 

If theyre insisting on some premium cut for kids, talk em into tenderloin or prem tri tip

or sommat. That way medium's still  tender and tasty, and for under 13 of age Id keep it to

3 or 4oz if you don't want to weep over scads of $$$ meat being trashed.

 

If you end up going through with this do try to film it if you can--cooking / holding dozens of primes

is a video I'd personally like in my collection of wonderous events. :o

post #8 of 22
I would bet the person booking the event doesn't really know what prime rib is. They were likely just thinking "roast beef" and said "Yeah, thats it!" when they saw the prime rib. Whatever you are doing, run it by them first.

I would suggest to them to switch to inside round. Roast whole to medium one or two days before, chill it, quarter it, slice it on the slicer in 1.5 oz slices, then fold two pieces together to portion. Put in a hotel pan with some jus then reheat in the oven for plating just before the party. The plating would go WAY easier.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #9 of 22

Buy the precooked vacuum pack.  Reheat by boiling in the bag, then let it rest for couple hours.  Slice and let it rest in a pan.  Plate on the fly.

post #10 of 22
Quote:
Originally Posted by kuan View Post
 

Buy the precooked vacuum pack.  Reheat by boiling in the bag, then let it rest for couple hours.  Slice and let it rest in a pan.  Plate on the fly.

ditto!

post #11 of 22
Thread Starter 
alot of good idea i think ill just see how it goes imma sous ill see how room chef handle it
post #12 of 22
I know this isn't helpful, but after you get through this nightmare (good luck! Sincerely!) Recommend a carving station/buffet for the next similar event.
post #13 of 22

prime 1000 people man you are nuts. kids or no kids. Personally with that many people the kids would be the least of my worries just cook a few to well for them, should be fine, Do all the cooking of roasts a day in advance though and reheat like everyone else said. With that many people my worry would be the pop up vegans and vegies. you know you'll get at least a dozen of them better have something in the back pocket. I just did a Marti Gras party for 300 and had 7 surprise vegans and 9 Vegies to put in in perspective

post #14 of 22
Besides the fact of how crazy rib for 1000 with kids seems in general, am I the only one who thinks the 12 oz portion of rib alone is outrageous?
post #15 of 22

No youre not Chef Torrie it's way too much, more like half that.

I find this thread interesting, never heard of anyone trying anything like this.

post #16 of 22

I have, Illinois High School Football Coaches' annual meeting.  15,000 prime ribs, 20 buffet lines.

post #17 of 22
Not saying it hasn't been done, I just think 12 oz of protein for a standard banquet is quite excessive.
post #18 of 22

It is ridiculous for kids.

post #19 of 22
Quote:
I have, Illinois High School Football Coaches' annual meeting. 15,000 prime ribs, 20 buffet lines.

Well then I stand before thee Chef Kuan, completely humbled. :o

 

I can only DREAM of doing a what--half a million dollar event? :eek: 

post #20 of 22
Quote:
Originally Posted by kuan View Post
 

I have, Illinois High School Football Coaches' annual meeting.  15,000 prime ribs, 20 buffet lines.

 

Having attended an IHSA 5A school and I agree that even back in the 70's, this was a HUGE event. Some of my coaches were so impressed, even then, they would talk about it for weeks.

 

I left Chicago in 1985 and haven't attended a show since so I vaguely remember this but........wasn't there a banquet surrounding the Illinois or National Restaurant Association during the show in Chicago. Correct me if I'm wrong but I believe it involved some very staggering numbers as well?

 

By the way.....12oz of any protien is a bit ridiculous for kids and Prime Rib is lost on most kids.

 

Funny story though.....just this weekend my 15 year old daughter sat down and devoured a 12oz filet including a sweet potato, green beans and dessert without issue and that was her 4th meal that day.  Then again, her diet is not even close to ordinary given her chosen sport of swimming.


Edited by oldschool1982 - 3/5/14 at 7:56am
post #21 of 22

Its funny what the body craves. I catered a lot of high school sports banquets, and I learned

who eats what and how much.The footballers and wrestlers would load up on meat--2 or 3 steaks,

a chicken breast and a chunk of sausage, and a potato. Almost no salads or bread, few veggies.

While the tennis players and trackers were after the carbs--2 baked potatoes on their plate  ("umm, is this okay?")

2 or 3 bread rolls, salads drenched in thousand island, while almost no meat.

And they'd wipe us out on dessert. lol

post #22 of 22

First 12 ounces is to much for children.

     If you cook and slice aftere holding a while, slice by slicing machine keep clean towles under and around slicer and blot meat as you cut.  Or buy precooked ribs as the blood in them is very little and they already have been cooked and held.

     To dish this out correctly you will need at least 3 or 4  identical  stations setup unless you have banquet conveyor tables(A La  Las Vegas Style)  To serve 1000 is easy if you are organized its done daily in many venues.

 Good Luck

Whoever sold this probably meant Roast Beef not ribs

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