Reheating Instructions


USDA CHOICE PRIME RIB 7 LBS Our Executive Chef recommends using the following re-heating instructions for best results: Oven: Preheat to 325°F. Let prime rib rest at room temperature for 30 minutes. Remove prime rib from packaging. Place prime rib and juices in a baking pan along with 1 cup of water. Rub garlic and rosemary seasoning over the top of the prime rib. Cover prime rib with aluminum foil. Cooking time is approximately 2 hours depending on desired degree of doneness. Check in the center of the prime rib with a meat thermometer. (•Rare: 100–110°F •Medium: 110–120°F •Well: 120 +°F ) Remove foil and place under your oven’s broiler for approximately 3 minutes to brown the garlic and rosemary seasoning. Remove and let rest.

AU JUS 2 QTS Stove top: Place Au Jus in a saucepan and bring to a simmer.


**MASHED POTATOES 4 LBS **Oven: Preheat to 350°F. Put mashed potatoes in a buttered oven-safe dish, cover with foil. Bake at 350°F for 30 minutes until potatoes reach 140°F in the center. For a creamier texture, leave 4 tablespoons of butter or cream at room temperature for 30 minutes. When potatoes are done, stir in the butter or cream.

CREAMED SPINACH 4 LBS Oven: Preheat to 350°F. Put creamed spinach in an oven safe dish, cover with foil. Bake at 350°F for 30 minutes until spinach reaches 140°F in the center.

ROASTED RAINBOW CARROTS WITH THYME 4 LBS Oven: Preheat to 350°F. Place on a cookie sheet and heat for 5 minutes. Can be enjoyed chilled or at room temperature as well.


•Horseradish Cream Sauce

• New York Cheesecake


• Rustic Dinner Rolls: Optional for warm rolls: When your prime rib is done and your oven is off, use the residual heat to warm the rolls. Place rolls on a sheet pan and put in the oven for 10 minutes.