How to cook prime rib in alto shaam

Je verzoek kon niet worden verwerkt
Er is een probleem opgetreden bij dit verzoek. We werken eraan om dit zo snel mogelijk op te lossen.

Word lid van Facebook of meld je aan om door te gaan.

Lid worden

of

Aanmelden

product >

size of MeAt

Short-Cut, Boneless: 8-12 lb (4 to 5 kg) Beef Rib, Roast Ready, with Fat Cap,

iNstructioNs

Season as desired. Place roasts

directly on the wire shelves with fat

side down. Place larger roasts toward

the top of the oven compartment.

suGGested pAN

No. of sheLves

As-250

500

750

1000

1200

iteMs per sheLf

As-250

500

750

1000

1200

MAx. cApAcity

As-250

500

750

1000

1200

veNt positioN

cook teMp

proBe teMp

hoLd teMp

cook tiMe

8 to 10 lb roasts (4 to 4,5 kg):

8 minutes per pound for the first roast

(18 minutes per kilogram) plus add 8

minutes for each additional roast.

12 lb roasts (5 kg): 10 minutes per

pound for the first roast (22 minutes

per kilogram) plus add 8 minutes for

each additional roast.

MiN. hoLd tiMe

MAx. hoLd tiMe

overNiGht

cook/hoLd

fiNAL iNterNAL

teMperAture

override

ALLowANce

AdditioNAL

iNforMAtioN

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

* 90°F (32°C) in the 300-TH/III oven

PR OD U C T S PEC I F I C A TI ON S A ND PR EPA R A TION

None

2

2

2

3

3

1 roast

2 roasts

4 roasts

3 roasts

3 roasts

2 roasts up to 24 lb (11 kg)

4 roasts up to 40 lb (18 kg)

8 roasts up to 100 lb (45 kg)

9 roasts up to 100 lb (45 kg)

9 roasts up to 100 lb (45 kg)

One-half open

250°F (121°C)

100°F (38°C)*

140°F (60°C)

4 hours

12 hours

Optional

130°F (54°C) Rare

30°F to 40°F (17°C to 22°C)

depending on size

—

cooking guidelines

priMe riB

#109: 20 lb (9 kg) Average Weight

Season as desired. Place roasts

directly on wire shelves with the larger

roasts toward the top of the oven

compartment.

None

1

2

2

3

3

1 roast

1 roast

3 roasts

2 roasts

2 roasts

1 roast 20 lb (9 kg)

2 roasts - 40 lb (18 kg)

6 roasts - 120 lb (54 kg)

6 roasts - 120 lb (54 kg)

6 roasts - 120 lb (54 kg)

One-half open

250°F (121°C)

100°F (38°C)*

140°F (60°C)

10 minutes per pound for the first

roast (22 minutes per kilogram) plus

add 30 minutes for each additional

roast.

4 to 6 hours

24 hours

Highly Recommended

130°F (54°C) Rare

30°F (17°C)

—

-

•

27

deluxe control

BE EF, LA MB, VEA L

priMe riB speciAL

Beef Rib, Roast Ready Special, Tied:

14 to 18 lb (6 to 8 kg) Average Weight

Season as desired. Place roasts

directly on wire shelves with the larger

roasts toward the top of the oven

compartment.

None

1

2

2

3

3

1 roast

1 roast

3 roasts

2 roasts

2 roasts

1 roast 18 lb (8 kg)

2 roasts 36 lb (16 kg)

6 roasts 100 lb (45 kg)

6 roasts 100 lb (45 kg)

6 roasts 100 lb (45 kg)

One-half open

250°F (121°C)

100°F (38°C)*

140°F (60°C)

10 minutes per pound for the first

roast (22 minutes per kilogram) plus

add 15 minutes for each additional

roast.

4 or more hours

24 hours

An overnight cook and hold

can be done with this cut.

130°F (54°C) RARE

30°F (17°C)

—

Take the Beef Ribs and season with Salt & Pepper.

Add Canola oil to the pan and heat. Add beef ribs to pan and sear.

Once seared, place ribs in large pan evenly spaced.

Take 2 cups of carrots, and 2 cups of celery and breakdown until slightly soft. Spread evenly over beef ribs.

Take mushrooms and cut in quarters. Add salt & Pepper and cook until slightly soft and golden brown. Spread evenly over beef ribs.

Roughly chop Onions & Garlic. Add to pan & break down until slightly soft. Add bay leaves.

Add 1 tablespoon of Tomato Paste and cook until onion mixture is fully coated.

Add 4 cups of red wine and reduce.

Pour onion mixture evenly over the top of the beef ribs.

Add 3 cups Beef Stock & 6 cups Chicken stock and simmer.

Once stock is warm, pour over beef ribs evenly.

Once all ingredients are added, give a quick stir to make sure all layers are incorporated.

Put the beef ribs in the Alto-Shaam cook & hold oven and probe.

Set Alto-Shaam cook & hold oven for 225 degrees. Probe at 190 degrees and hold overnight at 155 degrees.

Pull beef ribs from the cook & hold the next morning.

Strain liquid from the ribs to separate vegetables from ribs and sauce.

Place a layer of vegetables on bottom of dish, cut each beef rib and place in an even row on top of vegetables. Pour sauce over top and garnish with rosemary. Enjoy!

Can you cook in an Alto

How do I cook a whole prime rib roast?

How many minutes per pound at 250 degrees do I cook a prime rib?