Roasted Prime Rib

24 10-oz. portions Yield


  • 4? lb. GFS Cooked Prime Rib, warmed
  • 2 c. Water
  • 1¼ c. GFS Hollandaise Sauce
  • 4½ lb. (Recipe) Mediterranean Mashed Potatoes, warmed
  • 3 lb. Markon Broccoli, trimmed into 2 oz. portions and cooked
  • 1½ lb. Hearthstone Au Jus, wamed


1. Place a roasting rack inside a 2” 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 275°F convection oven. Cook to desired doneness. Let rest at room temperature for 15 minutes before slicing.

2. Add 2 c. of 185°F water and 1¼ 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 6 oz. portion of warmed rib and place on a heated serving plate. Pipe 3 oz. of potatoes on the plate next to the rib. Place a 2 oz. piece of warmed broccoli on the plate next to the potatoes. Ladle ½ oz. of warmed hollandaise on top of the broccoli. Ladle 1 oz. of warmed au jus on the plate around the rib.