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Reheating a Prime Rib

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  • Lion Dancer Feb 12, 2004 05:43 PM
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Last night I bought & heated a 5 lb precooked prime rib from Costco. I followed the instructions (400 for 1.5 hours) for a medium rare and it came out pretty good. Tender, but just a bit overdone.

Since there were only two of us at dinner we ate slightly less than half of it. Today I want to reheat it without really cooking it too much more.

What's the best way of doing this?

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  1. Place the meat on a dish in a wok with a rack with some water in the bottom. Do not cover the wok and allow the steam to warm the meat. I have found this way warms the food without cooking it more. I have found that if the meat is still pink it is still pink after cooking.

    Good luck. Hate overcooked meat. As my wife says the stuff I like to eat can recover if given a chance to do so.

    5 Replies
    1. re: Yimster

      Yimster,

      About fifteen years ago, in a hotel kitchen in Virginia, I learned an interesting technique: we wrapped the day old rib roast twice in plastic wrap, then once in aluminum foil, then into the steamer for an hour.

      We could use a day old rib a second night and actually get a pretty decent rare and medium rare out of it.

      1. re: Evil Ronnie

        i wrap leftover beef in lettuce or cabbage and warm in a low-temp oven. doesn't cook it further, and holds in juices.

        1. re: pebbles

          Makes sense. One of the first tricks I learned as a line cook many years ago was: after slicing an order of prime rib that is being sent out to the customer rare, put it on a sizzle platter and cover it with a whole romaine leaf before giving it a good blast under the salamander. Always got it good and hot without cooking it any further.

          1. re: Evil Ronnie

            So there you go...Mom does know best (she taught me that trick).

          2. re: pebbles

            Makes sense. One of the first tricks I learned as a line cook many years ago was: after slicing an order of prime rib that is being sent out to the customer rare, put it on a sizzle platter and cover it with a whole romaine leaf before giving it a good blast under the salamander. Always got it good and hot without cooking it any further.

      2. I never reheat meat that has been cooked to the stage that we enjoy. I merely take it out of the fridge, and let it come to room temperature, and plan on serving it with some sort of gravy or sauce. In your case, you may have some "jus" left from last night. Or else you could do a nice wine sauce... or a mushroom gravy.

        1. I slice the roast into serving-sized slabs, season with salt & pepper, and throw them into a red-hot skillet for a VERY short time on each side...perhaps 30 seconds? You could cut two steaks from it, and save the leftovers for sandwiches!

          1. Yimster's steam method worked great & a side of mushroom gravy helped too!

            Lettuce leaf sounds interesting, I'll have to try that next time...