or Connect
New Posts  All Forums:Forum Nav:

Prime Rib

post #1 of 8
Thread Starter 
We cook 2 entire rib roasts for a special dinner once a month at the facility I work at. We are nearly always cutting it too close to the serve time. We have 2 deck ovens and one convection. We have been cooking both roasts in the same deck oven. My question is....would it be more effective to use both deck ovens with one roast in each? My other cook and I were discussing the pros and cons and cannot come up with a difinitive solution.
post #2 of 8
Quote:
Originally Posted by Barry Carlton View Post

.would it be more effective to use both deck ovens with one roast in each?

 

More effective from what point of view and why? Considerations being time, labor, energy, food cost.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #3 of 8
Why not just start them earlier?
post #4 of 8
Or cut the ribs off or turn the oven up. I presume no one is there to throw them in. Little earlier?
post #5 of 8
Knowing what time you start prep and what time you need it for service would help too.

I'm a huge fan of the reverse sear method personally. Low and slow at 200 (maybe higher if you're in a hurry), rest, then finish at 500.
12# bone in roast took me 4 hours at 200.
post #6 of 8
Thread Starter 
Getting them done just a little sooner so we (my pm cook) aren't cutting it so close to serve time. Skill level of cook precludes starting them earlier.
post #7 of 8

How hard is it to cut open a bag, put meat in a pan, season & put in the oven. You could train a monkey to do that.

post #8 of 8

Yes, cooking the roasts separately in the two deck ovens will be faster, all things being equal.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs