1. Place a roasting rack inside of a 5 cm 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 135°C (275°F) convection oven. Cook to desired doneness. Let rest at room temperature for 15 minutes before slicing. Trim 1” of fat off of the tail.
2. Add 2 c of 85°C (185°F) water and 1 1/4 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.
Slice a 170 g portion of warmed rib and place on a heated serving plate. Pipe 85 g of potatoes on the plate next to the rib. Place a 56 g piece of warmed broccoli on the plate next to the potatoes. Ladle 14 g of warmed hollandaise on top of the broccoli. Ladle 28 g of warmed au jus on the plate around the rib.
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