Your guide to perfectly serving all of the Holiday Essentials.

Prime Rib - Your prime rib has been slowly cooking at a precise temperature for up to 36 hours, but it’s still not quite ready to eat. It needs to be seared.

  1. The first thing you need to do before your prime rib arrives is move the oven rack to the lowest setting and remove the other racks so your roast will fit.
  2. Preheat your oven to 500 convection (fan, convection roast, or convection bake, will be fine if your oven doesn’t have this feature) (if you can make it 550 go for it). Also, have some aluminum foil handy.
  3. Once your oven is hot, get a second pair of hands to open and close the oven door. Remove the prime rib from the sous vide bag and place it on the rack provided in the roasting pan. Have your partner open the oven, quickly put the prime rib in the oven and close the oven QUICKLY. You do not want to lose heat. Sear the prime rib for about 5 minutes. It should have a nice brown color.
  4. Remove from the oven and place in a warm spot (near the oven), and cover with foil. Let your Prime Rib rest for 15-20 minutes before slicing and serving.

Oven Roasted Artichoke - Heat in oven uncovered at 400 for 10-12 mins.

Autumn Tartin - can be served at room temperature. Or heat in oven at 400 for 8-12 mins uncovered or until desired temperature.

Twice Cooked Smashed Potatoes - Heat uncovered at 400 for 8-12 mins or until hot.

Creamed Spinach - Simmer on low to med-low heat until hot, stirring occasionally

Salad - Season with salt and pepper, then toss

Dinner Rolls - Heat in oven uncovered at 400 for 5-7 mins

Tips for reheating your meals the next day:

  1. Start with all dishes at room temperature. Heating items up straight from the fridge to the oven not only takes longer to heat, it dries everything out! The outside will get hot long before the center. Remember, the amount of time for an item to go from 38 degrees to 160 is nearly three times as long as from starting at 70 in the oven.
  2. Don’t open your oven door. This goes without saying, but when you open the oven door the heat escapes. When loading the oven, do it with a second person. Approach this tactfully and efficiently. Before preheating the oven, arrange all pans inside so you know where to put them when it comes time to put them in the hot oven. Plan your jenga move!
  3. Do you have serving dishes that can go from oven to table? Stoneware and cast iron pots keep things hot long after you pull them from the oven. If you can’t fit everything in the oven and need to do it in shifts, start with the items that can be heated up in their serving dishes. Pull them from the oven and if possible leave them covered on the stove. Even stack them! As long as they’re in a warm place and stacked if possible, they’ll stay warm.
  4. Pre Heat your oven to 400 degrees.
  5. The fuller the oven the longer things take to heat up. The fewer items in the oven the faster. These estimated times are based on an oven with three racks, completely full. Reduce time by 1/3 for a two rack oven.