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Old 04-26-2006, 09:34 AM   #21
Senior Cook
Join Date: Mar 2006
Location: Kansas City
Posts: 384
slow roast

Originally Posted by linecook06
I've worked a ton of buffets...had to endure the legions during easter buffet on the omelete station, and I've carved plenty of prime rib. the way to achieve the perfect professional prime rib is with an alto-sham, a hot-holding box that is usually used for keeping plates warm.

With variable temperatures up to 220, you can actually throw a prime rib into it (it takes up the entire space) and set it to 160, and let it slow roast for 24 hours. This is, of course, after lifting the fat cap and seasoning the entire thing. On occasion we would wrap the entire thing in bacon, pancetta, tasso, caul fat or stuff it with whole sausage.

Anyway, after you season the sucker and set it on a pile of mirepoix in the alto-sham overnight, the meat has cooked all the way through but is a perfect bright pink throughout. 15 minutes in a 450 convection builds a nice crispy crust and the meat...it's like sex.

But wouldn't this method only work with a very large rib roast?

is your glass half full or empty? my is half full
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Old 04-26-2006, 01:41 PM   #22
Assistant Cook
Join Date: Apr 2006
Location: San Francisco.
Posts: 5
the only thing that would change for a smaller roast would be the amount of time required to crust. since the meat comes up to 160 so slowly it won't dry out if there's significant mass.

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