Good day friends! I hope this post finds you well. Today I'm sharing some stuff from my work. I work as a cook at a pub located on a golf course. On Saturdays we do a prime rib special. In August I took over the prep and service of this special and have been improving upon it ever since. This last Saturday I was the best service I've done and everyone that had it seemed to really love the prime rib dinner.
The first thing I was to make the sides that go along with the dinner easier and quicker to heat and plate. Usually the sides are some sort of potato and vegetable. This blog is about how I have changed the prime rib. I used to just cook it in a roasting pan for a couple hours then crank up the heat to make a nice dark crust. The most recent change I have made is how I cook it. I now put the whole prime rib in a vacuum sealed bag and submerge it in a pan of water and cook it sous vide stile. This isn't true sous vide but it does the job well.
Cooking it this way keep the meat nice and juicy and gives it a nice even color throughout. Then to finish it off I remove the prime rib from the bag and put it back in the pan in high heat for another 20 minutes to give it that nice dark crust on the outside. For service I cut the steaks into nice roughly 12 oz pieces and serve them with the sides and a dinner roll.
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From @newsnownorthwest