Roasted Prime Rib

Roasted Prime Rib
24 283-g portions Yield

Ingredients

  • 2.2 kg GFS Cooked Prime Rib, warmed
  • 2 c Water
  • 1 1/4 c GFS Hollandaise Sauce
  • 2 kg (Recipe) Mediterranean Mashed Potatoes, warmed
  • 1.4 kg Markon Broccoli, trimmed into 56 g portions and cooked
  • 680 g Au Jus, warmed

Preparation

1. Place a roasting rack inside of a 5 cm full hotel pan. Pour a small amount of water in the bottom of the pan; water should not touch the rack. Place the prime rib on the rack. Place in a heated 135°C (275°F) convection oven. Cook to desired doneness. Let rest at room temperature for 15 minutes before slicing. Trim 1” of fat off of the tail.

2. Add 2 c of 85°C (185°F) water and 1 1/4 c of hollandaise mix to a stainless-steel mixing bowl. Whisk until smooth. Cover with film wrap. Keep warm.

3. Place a medium star tip on a pastry bag. Place warmed Mediterranean mashed potatoes in the bag. 

To prepare à la carte:

Slice a 170 g portion of warmed rib and place on a heated serving plate. Pipe 85 g of potatoes on the plate next to the rib. Place a 56 g piece of warmed broccoli on the plate next to the potatoes. Ladle 14 g of warmed hollandaise on top of the broccoli. Ladle 28 g of warmed au jus on the plate around the rib.