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Cooking 4, 15 lb. Prime Ribs

post #1 of 14
Thread Starter 
Hi! I need some help! I cook for a club, mostly bar food & special occasions. I need to cook 4, 15lb. Prime ribs (boneless) for Valentines Day. I have a large and smaller size industrial type ovens.(not convection) would love them to be on the rare side as that is the popular choice. Also, what's the best method of bringing a rare to a medium after its sliced?
post #2 of 14

A good thermometer.




post #3 of 14

Have a pan of au juice heating on the stove---if someone wants medium--lay the slice into the simmering broth--

post #4 of 14
Thread Starter 
What about temp. And cooking 4.should I make them separate, or can I do them all? Should I cover or not
post #5 of 14

As long as the oven is large enough to get four on the same shelf without touching--the time to cook four will be about the same as cooking one----


If you need to use two shelves--the cooking time will be a bit longer---


I have been out of the cooking business for over 20 years--the time and temperature has been forgotten  sorry--


A restaurant cook will be along soon---


Just a thought---The Joy of Cooking was always a good ,safe cook book for times and temperatures---

My go to cook book was Wenzels Menu Maker---but that book costs a bunch---cheap for a professional kitchen---and a good basic book---but might be beyond your needs--

post #6 of 14
Thread Starter 
Thank you Mike. I guess I'm nervous as I don't want to let these people down. Should they be on a rack?I've cooked one but never four. Should I do the high heat method, or the low and slow?
post #7 of 14

I don't know where the cooks are this week----


I always cooked them on a rack----like I said before--I've been out of the professional cooking for over 20 Years--


I do not recall the time or temperature

post #8 of 14
Most places I've done low & slow. On a rack in a hotel pan or a sheet tray, rub with seasoning the day before if possible. How are you holding them once they're cooked?
I don't cover them but you can if they get too dark.
Timeing go off what you used to cook one- I'm guessing a couple of hours? Been a while since i had to do a big roast.
post #9 of 14
Thread Starter 
Thanks again Mike. I noticed tonight at work that there were no racks. Would it be ok to lay carrots and/or celery in the pan to keep the roast off the pan, or would it throw off the aujus?
Also, my mom has the Joy of Cooking and is letting me borrow! This was my first thread and I thought there would be more input. Thank God for you Mike! Cindy
post #10 of 14
Thread Starter 
How do you suggest I hold them?
post #11 of 14

Really, a digital thermometer is just a few dollars, that is the only sure way not to mess up your very expensive prime ribs and your reputation. 


No one can give you a sure answer because all ovens are different, and no one knows the starting internal temperature of the meat, and the thickness of the meat.


If you do this often, you may want to look into the concept of sous vide cooking.



Just MHO.



post #12 of 14

You can get three ribs to a sheet pan, so use two, cook two each. Rub meat with Guldens Mustard, kosher salt, cracked black pepper, granulated garlic, rosemary.

Sear in hot oven for 30 min, Roast at 325 to desired temp. Should take around three hrs depending on the size, quality, etc. Check temp after two hrs and monitor closely to the end. Pull at 120 for rare/ mr

Like @dcarch mentioned, a $10 digital thermometer is your friend.


For your au jus, use a good roasted beef base (paste) like Knorr Swiss or Minors, not a powdered bullion, costs about $7

post #13 of 14
Thread Starter 
Thanks everybody! Last minute they changed from 4 , 15 lb. to 5 , 10 lb. roasts. Just gonna do it, not worry! Wish me luck! Thanks again. Cindy
post #14 of 14
Originally Posted by Cindyland View Post
 Just gonna do it, not worry!


Best advice so far and look at who gave it to you!

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
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