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Roasted Prime Rib

Yield 24 10-oz. portions

Ingredients

  • 4⅘ lb. GFS Cooked Prime Rib, warmed
  • 2 c. Water
  • 1¼ c. GFS Hollandaise Sauce
  • (Recipe) Mediterranean Mashed Potatoes, warmed

    Ingredients

      • 5 lb. Yukon Gold Potatoes
      • 1 c. Whole Milk
      • 2 c. Primo Gusto Grated Parmesan Cheese
      • 8 oz. Red Bell Pepper, trimmed, small dice
      • ½ c. Primo Gusto Extra Virgin Olive Oil
      • 2 ct. Markon Lemons, juiced and zested; 2 Tbsp. juice, 1 Tbsp. zest
      • ¾ oz. Markon Fresh Italian Parsley, trimmed and finely chopped
      • 2 Tbsp. Markon Fresh Thyme, trimmed and finely chopped
      • 1 Tbsp. Trade East Fennel Seed
      • to taste Trade East Salt
      • to taste Trade East Black Pepper

      Preparation

      1. Place potatoes in a pot of boiling, salted water. Cook until tender. Drain well. Place in the stainless-steel bowl of an electric mixer fitted with a paddle attachment.

      2. Add remaining ingredients to potatoes. Mix on low speed until desired consistency is reached. Season to taste with salt and pepper.

      3. Transfer to a covered storage container. Cover, label, date and refrigerate for future service. 

    4½ lb. (Recipe) Mediterranean Mashed Potatoes, warmed
  • 3 lb. Markon Broccoli, trimmed into 2 oz. portions and cooked
  • 1½ lb. Hearthstone Au Jus, wamed

Preparation

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.