I am cooking a large prime rib for Saturday night. Because my Saturday is busy, I am cooking the prime rib on Friday then cutting it up. How do you recommend reheating the prime rib so it doesn't overcook and should I slice it in advance?

I am cooking a large prime rib for Saturday night. Because my Saturday is busy, I am cooking the prime rib on Friday then cutting it up.

How do you recommend reheating the prime rib so it doesn't overcook and should I slice it in advance?

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By Chef Dan Quach 12/29/2011 · Cooking Questions Category

2 Responses
When I worked for the Hilton,we cooked our prime rib in advance and sliced it.So when someone ordered 1,we would have a pot of hot beef au jus( beef drippings) and beef base to dip it in.Depending on the way people ordered their steak would determine how long you would leave it in....for instance,if someone likes it rare-1 & 1/2 minute vs well done-5 minutes.Serve with a side of horseradish sauce(horseradish,ranch dressing,mayo, & seasoning salt)....enjoy! · Chef Sam Crawford · +1 · over 1 year ago
Thanks chef! You saved me on my last event! · Chef Dan Quach · +1 · over 1 year ago

2 Responses

When I worked for the Hilton,we cooked our prime rib in advance and sliced it.So when someone ordered 1,we would have a pot of hot beef au jus( beef drippings) and beef base to dip it in.Depending on the way people ordered their steak would determine how long you would leave it in....for instance,if someone likes it rare-1 & 1/2 minute vs well done-5 minutes.Serve with a side of horseradish sauce(horseradish,ranch dressing,mayo, & seasoning salt)....enjoy!

· Chef Sam Crawford · Yum_green_button

+1 · over 1 year ago

Thanks chef! You saved me on my last event!

· Chef Dan Quach · Yum_green_button

+1 · over 1 year ago

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