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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!