A beautiful prime rib is just the thing to give even the smallest restaurant a big reputation. While this big hunk of wonderful meat might seem intimidating, with the right equipment your top menu item can be sublime every time. Here's how.
Meat—Use a Choice quality rib roast.
Cut the bone from the roast and then tie it back on with butcher’s twine. This will give you a roast portion for an entree and rib section for an appetizer, as well as beautifully cooked meat.
Score the top of the roast with Xs between the butcher’s twine.
Place the rib fat cap up. Rub—And if you know meat you know it is always about the rub!
First, drizzle 1/2 cup of Worcester sauce over the roast and rub in. Dust with:
Pepper, Garlic Salt, and Thyme
Now, you’re ready to roast!
BKI offers a wide range of ovens to fit your kitchen perfectly. Below, I am cooking prime rib in the BKI® KT 061 Compact Combi-King® Oven which offers superior humidity control within the cooking chamber and programmable recipes. I have also provided instructions for the tried and true BKI® COM-ES convection oven and the BKI® GO-34 roast & hold oven. (Click the oven name to learn more)
Pre-heat oven to 250F
#1Cook cycle 250F for 2 hrs. At 25% moisture high fan
#2 Hold cycle at 15% moisture medium fan for 8hrs
#3 Allow 20 minutes before cutting
Pre-heat oven to 250F
Once at 250, place roast on a rack in the oven and put a catch tray under the roast or below the bottom roast—this will catch all the great fat rendered, mostly clear, that you can save for Yorkshire Pudding.
Roast at 250 for two hours, then turn oven down to the finish internal temperature you desire (my favorite is 132)
Let the meat roast for at least 8 hrs.
This is a great over night cook. For every hour of hold above 8 hrs. you gain one step up in meat quality, choice to prime finish. This allows you to buy lesser priced meats and step up the quality by cooking.
After 8 hrs. or more, up to 24 hrs., pull the roast and let rest for 20 minutes then serve or hold for service
Preheat oven to 250f. Place roast on a wire shelf supplied with the oven.
Program the oven to 250f for 1 1/2 hrs and the hold temp of 132 f and allow the roast to hold for 8 hrs to 12 hrs for a great tender roast and very little shrink.
Serve your perfect prime rib with horseradish, au jus, loaded baked potato, and grilled asparagus. Add Yorkshire Pudding and it won’t take long for your customers to realize that you are their BFF!
Take a look at the amazing crust formation on the prime rib and the delicious coloring. That my friends, is how its done!
For more information about BKI® commercial cooking equipment, give me a call and I’ll be happy to provide a demonstration of our equipment in your kitchen or ours!