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Reply to "Prime Rib help"

quote:
Originally posted by hayman:
I will be carving at the end of the food line, with a hot plate and plenty of au jus as recommended. Usually when doing chicken and tri-tip I would plan on about 3 oz. of chicken and 4-5 oz. of tri-tip per person. I just can't picture slicing a 5 oz portion of p.r. off the roast without it looking very thin and stingy.


You're dead on target. Even if you go with small diameter ribs, a 5-6oz slice will look pretty thin and still take up too much room on the plate with all the other things you have to serve. I would select large ribs, then I would cook the ribs and then slice length wise, giving you two pieces of meat about 3-4" in diameter and 16-20" long. These should slice up in 3/4" thick slices about 5oz each and look nice on the plate. Try to find ribs with a tail piece that's more meat than fat. It will look nicer, but it's no big deal as long as you don't plate a piece with a big fatty tail.
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