Carving Stations Recipe

Prepare beef

Remove the prime rib from the refrigerator 2 hours before roasting to come to room temperature. Pat dry with paper towels.

Season beef

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary and thyme, and olive oil to make a paste. Rub the paste evenly all over the roast, pressing into the surface.

Roast beef

Preheat oven to 450°F (230°C). Place the roast on a rack in a shallow roasting pan, fat side up. Roast at 450°F for 20 minutes to develop a crust, then reduce oven temperature to 325°F (160°C) and continue roasting until an instant-read thermometer inserted into the center reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium. For an 8 lb roast plan approximately 2 to 2.5 hours total after the high-heat sear, but rely on the thermometer.

Rest and slice

Transfer roast to a cutting board, tent loosely with foil, and rest for 30–45 minutes (rest time is critical). When ready to carve, use a sharp carving knife and meat fork to slice thin against the grain to desired thickness. Arrange slices on a warmed tray and hold in a low oven (140–150°F) or under a food-safe heat lamp.

Au jus

While the roast rests, deglaze the roasting pan with 2 cups of beef au jus or stock over medium heat, scraping up browned bits. Adjust seasoning and keep warm in a small chafing pot for service.

Butterfly and season pork

If the pork shoulder is not already trimmed, trim excess silver skin. Lay pork flat with scored skin up. In a bowl combine crushed toasted fennel seeds, chopped rosemary, chopped sage, minced garlic, lemon zest, kosher salt, black pepper and olive oil to form a paste. Rub the herb paste evenly into the meat side (not the skin).

Roll and tie

Roll the pork tightly into a log so the seasoned meat is on the inside and the scored skin is the exterior. Tie at 1.5–2 inch intervals with butcher's twine to secure an even roast. Tuck the ends under for a neat presentation.

Roast pork

Preheat oven to 475°F (245°C). Place the rolled pork on a rack skin-side up in a roasting pan. Roast at 475°F for 25–35 minutes to crisp the skin, then reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature in the thickest part reaches 185°F (85°C) for tender, sliceable pork shoulder. For a 10 lb roast this may take 4–5 hours total; check with a meat thermometer.

Rest and carve

Remove from oven and tent loosely with foil. Rest for 30–45 minutes to allow juices to redistribute. To carve, remove twine, slice crosswise into 1/4–1/2 inch slices showing alternating meat and crisp crackling. Keep warm on a tray and replenish from the roast as needed.

Warm rolls and vegetables

Warm mini rolls in the oven at 300°F (150°C) for 8–10 minutes wrapped in foil with a pat of butter, or until heated through. Reheat roasted root vegetables in a 350°F (175°C) oven for 10–15 minutes or in a warming tray; toss with additional melted butter and season to taste before service.

Prepare salads and condiments

Toss mixed salad greens with vinaigrette just before service and place in chilled bowls. Transfer horseradish cream, Dijon mustard and chimichurri into small serving bowls with spoons. Garnish condiments and carving trays with parsley and lemon wedges for color and freshness.

Set up carving station

Arrange warmed chafing dishes or warming trays with beef slices, pork slices, roasted vegetables and rolls. Place carving boards, knives, forks and tongs at the station. Keep au jus and butter warm in small chafer inserts. Assign a trained carver to operate the station; instruct them to slice to order, held on a warmed tray, and to use the thermometer to ensure safe holding temperatures (above 140°F).

Service tips

Carve thin, consistent slices against the grain for beef to maximize tenderness. For pork shoulder, present a variety of thin slices slightly thicker for sturdier sandwiches. Replenish trays from the whole roast as needed. Label trays with protein name and allergen notes (pork, beef) for guests.

Sharpen knives and sanitize carving boards before service. Use separate boards for pork and beef to avoid cross-contamination. Maintain hot holding temperatures above 140°F. Refrigerate leftovers within 2 hours in shallow containers.