THEBLONDECHEF
Assistant Cook
- Joined
- Jan 21, 2011
- Messages
- 8
I make a wonderful prime rib, however I am having to make it for 50 people! I am a caterer and have a tried and true method when cooking my prime rib. Last year when I did this event it turned out great but there was a lot of last minute prepping and of course timing is everything. I've heard in restaurants that the prime rib is cooked to rare ahead of time, and then they run it through hot aus jus to "cook" to the requested temp. Has anyone tried this? And if so, any tips? Thanks!