download prime rib recipe

Thermodyne Prime Rib
Preparation Time: 20 Minutes
Cook Time: 12 hours at 145°F
Hold Time: 12 hours at 137°F
Quality Carrying Time: 24 Hours
Season Well, and Season in Advance
Rub butter on the entire roast.
Create seasoning rub ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of
¼ inch deep slits over the top of the roast as well as the sides. Rub your seasonings over the entire roast.
When using salt it is best to salt your roast on all surfaces with kosher salt at least 1 hour before you start cooking
it, and ideally the day before, leaving it in the cooler uncovered overnight.
Ingredients:
Prime Rib (13-16 Lbs.)
⅓ cup kosher salt
3 tablespoons dry mustard
4 teaspoons coarsely ground black pepper
1tablespoon granulated garlic or dried minced garlic, or 1-½ teaspoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
2 teaspoons ground coriander
2 teaspoons celery seeds
1 tablespoon Melted Butter
Don’t Brown until the End
Slow roast first, then sear at the very end. It will brown, which means you end up with no overcooked meat
throughout the entire roast. This allows you to rest your meat prior to browning it. So, post sear it prior to
serving in a 550°F oven for 10 to 15 minutes.
The higher the temperature you cook your meat at, the greater the temperature variance within your meat will
be, resulting in the time the center of your roast is medium-rare, the outer layers will be over-cooked. You end
up with a red center, but dry, gray outer layers.
Once the seasoning is applied, Placed the roast in a cooking bag or it tightly wrap in Saran wrap. Once covered
place it in a 4 Cambro High Heat H-Pan™ and place in a Thermodyne oven. Cook the roast for 12 to 16 hours (
until the internal temperature reaches your desired temperature).
Rare
Medium Rare
Medium
Medium Well
Well Done
125 to 135°F
136to 139°F
140 to 145°F
150 to 155°F
160°F (+)
Meat is bright red uniformly throughout
Meat is very pink uniformly throughout
Meat is light even pink uniformly throughout
No pink
Meat is uniformly brown throughout
Let it Rest Before Cutting
The moisture that is driven toward the center of the meat is redistributed as the proteins relax and are able to
reabsorb some moisture. As a result, less juice runs out of the meat when you cut into it.
Conduction vs. Conventional
192˚F
Temperature
165˚F
128˚F
96˚F
64˚F
32˚F
10 min
Thermodyne
Compitetors
30 min
50 min
70 min
Time
Gentle heat is key to preserving your best quality food. With its patented Fluid Shelf® technology, Thermodyne
transfers the precise amount of heat to every square inch of every shelf, conveying more uniform temperatures
and maintaining your foods’ moisture. Thermodyne creates an optimum environment for your meats to relax
while cooking or maintaining temperature. Thermodyne is the perfect solution for your kitchen automation
and systems creation; its gentle heat can suspend food in time ensuring your last customer of the day will enjoy
the same fresh experience as the first, allowing your most talented staff to use their time more effectively in the
creation of a perfect culinary experience.

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