Rib Chef

This high profit culinary tool allows any kitchen with an 800-1000 watt microwave with 20% power capability to serve "Prime Rib of Beef, Au Jus" and other cuts of quality meats to order, or ala carte, seven days a week! Hence forth the microwave oven will be referred to as “Staging Oven”. Because of the unique usage the equipment does not begin to meet the negative mind set we have about microwave cooking. You can profit from the many benefits of this unique system. Feel free to view our Rib Chef ordering information.

Perfect chicken, beef, lamb, pork, veal and seafood served the best that it can be.

The Rib Chef system provides not only quality and cost efficiency, but it also allows for perfect portion control. This system is very simple to operate and can be mastered by all.

Although we are demonstrating the Prime rib application, the system has evolved into a complete meat preparation system. By using the Rib Chef and the staging ovens bring the meat portions to 100 degrees the portion need only be on the grill for 1-2 minutes on each side. If your ticket time is twenty minutes, the Chef has about 16 minutes to perform other duties such as sauté. This means there is little need for a line cook to stand over the grill and watch the steaks cook from the normal 37 degrees, thus, exposing the meat to high temperatures for up to 16 minutes and allowing it to shrink. The Staging ovens very slowly bring the meat to 100 degree, never exposing it to temperature over 212 degrees. By grilling from 100 degrees to 130 degrees for med-rare for a minute and a half on each side the result is virtually no shrink. Cooked perfectly from top to bottom and the juiciest steak one has ever eaten. The times in the Rib Chef may vary with the size portion, but a close rule is about a minute an oz. My illustration was on a one pound bone-in Rib eye.

Quality food served - Less than 5% shrinkage, thus more portions can be served than if prepared entirely by grilling. Within a few minutes, using Rib Chef, you can slice, cook and serve a prime rib entree that is equal in flavor and appearance to prime rib cooked by the lengthy, conventional oven method that may waste 20-30% of the entire roast through shrinkage. Perfect each time - This cooking system provides consistency and standardization. No more guessing; the system watches the meat, not the employee. Higher production time - The chef is now available to do other things during the cook cycle. Increased grill/broiler output - With shorter grill time, production capacity is expanded. Less waste - Total portion control. In addition, the 112A lip on Rib eye serves as both Rib eye steaks and Prime Rib. There is no need to purchase Rib eyes separately. Complements existing kitchen equipment - For example, bring a thick pork chop (heat about 130) temperature in the Rib Chef and The “Staging oven” then quickly sear on a hot grill for 2 minutes.

Positive customer response - Cuts of meat prepared by the Rib Chef System are more tender and juicy than cuts of meat placed on the grill for the total cook time.

Rib Chef's remarkably fast payback - In addition to greater customer satisfaction and lower energy costs, you can realize approximately an additional $50 or more profit per roast. This provides an almost immediate payback for the Rib Chef. For example, use a 12-lb. rib eye boneless roast, purchased at $4.00 per lb. - a total cost of $48.00 - for the following comparison.

With conventional roasting at 375 degrees Fahrenheit, you realize about 9 lbs. (144 oz.) of cooked meat, or 14 10-oz. servings. At $10.00 per serving, gross is .......$140.00

With Rib Chef, you realize practically the entire 12 lbs. (192 oz.) of cooked meat, or 19 10-oz. servings. At $10.00 per serving, gross is .......$190.00

Specifications - The Rib Chef accessory is hand-crafted in the U.S.A. of FDA-approved material. Top and bottom sections are 1" thick, 8" wide and 10" long. The unit is commercial dishwasher safe and warranted against breakage within reasonable commercial foodservice handling standards.

Understand the Rib Chef Controlled Cooking System applies the SLOW cooking method of the holding ovens and applies it to the fast cooking microwave. It is imperative that the cooking be done on the DEFROST cycle or the 20-30% power level. Do not Purchase unless you believe you have a good understanding on how to use The Rib Chef. You may call us at
800 638-2019 for assistance with any questions day or evening.