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Reheating Prime Rib?

I have a beautiful piece of Prime Rib left over from Keens that I want to reheat. I is a perfect bloody rare just the way I love it. I usually just throw my leftover prime rib on the grill on high heat one minute on each side just to get it warm while keeping it still rare on the inside. Obviously this gives me that beautiful crust on the outside making the steak just a regular ribeye and no longer prime rib.

However, I am in the mood to keep it as prime rib without putting it out on the grill for the crusty outside. What if I just put in in the oven on about 300 degrees for about 10 mins wrapped in foil just to get it warm? Will that still keep it rare? Haven't tried this and dont want to ruin my beautiful steak.

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  1. I'd be tempted to bring it room temperature, slice it and eat it that way. I've not often reheated beef, but when I have, it usually ends up being over done for my taste. However, if it's still bloody rare now, it might still be medium rare or so after you reheat it. If you do reheat it, make sure you bring it to room temperature first.

    1 Reply
    1. re: MMRuth

      I agree here. Whenever I heat (in any way) rare meat it takes on a different flavor or something is lost or added that changes it and not in a good way.

      I think the best way to use this up is to make wonderful sandwiches out of it with a good mustard, arugula, green onions and, if you wish, pickles. Maybe even a touch of good may.
      On rye or sourdough.

    2. I feel you....I love prime rib and really love it rare but the re-heating is an issue. More often than not I just eat it cold, sliced with a sprinkle of salt or (gasp) a tiny smear of mayo so I don't have to deal with the over cooking problem but when I do want it warm I leave it out of the fridge until it comes up to room temp, wrap in foil and place in a low over until it is just warmed through

      1. Leftover Keen’s prim rib is my all-time favorite secret passion. Do you by any chance have a gas oven with a pilot light? I put the leftovers, still in the foil, in the turned off oven. The pilot light warms the meat without cooking it further. If I didn’t have a gas oven, I agree totally with those who say just bring it to room temp and enjoy.

        1. 300 F is going to cook any meat that's exposed to it. If you can keep the temperature closer to 120-130F and increase the efficiency of the thermal transfer, the meat will warm up but remain rare.

          Best way to accomplish this is probably a kitchen-sink sous vide. Put the prime rib in a ziplock bag, suck all the air out, and put it in a big bowl in the sink with a plate or some other weight to keep it submerged. Get the water running fully hot (usually about 140), then fill the bowl and reduce the flow to a trickle, but still as hot as you can get it. In half an hour you'll have a warm--and still rare--chunk of prime rib.

          6 Replies
          1. re: alanbarnes

            Now that's a great tip! Thanks! I'll try it the next time

            1. re: alanbarnes

              This worked perfectly. Made a full 6-lb rib roast for a dinner party that got canceled at the last minute. Heated pot of water to 145-150 degrees. Reheated without further cooking. Roast wet from 50 to 105 degrees. 10-15 minutes under the broiler (if needed) to finish it off..

              1. re: alanbarnes

                @AlanBarnes; Bingo! Just last night I had this question of how most effectively to re-heat a nice 3/4-1in. slice of standing rib roast, leftover from the day before. I remembered a "Sous Vide" demo/cooking class several years ago I attended, and thought, why not. 120-125 was my target serving temp originally the day prior. I sliced what size portion for re-heating, placed it in a tightly sealed (Zip Lock Freezer Bag) and laid it on the counter to come to room temp for a few minutes. My tap water proved to be at 120 so I put an appropriate sized sauce pan on the stove-top with (Max Water Heater Temp) to (just)cover the slice and a thermometer to check for any fluctuations.
                In about 15-20 min I had a 120-122(F) (Pink)as the night before with no noticeable difference in color, doneness and/or texture. It's a beautiful thing... No microwave, no oven, just H2O and a freezer bag.

                1. re: caseypons

                  that is sooooooooooooo kewl!.......TY

                  oops.this got sent to the bottom....but the freezer bag idea is outstanding!....will try

                2. re: alanbarnes

                  THis worked great but probably should have left in water a little longer. Is there a formula for the weight of the piece you have left over and the amount of time that the roast should be left in the sous vie?

                  1. re: sherrirobin

                    @sherrirobin: Your question is a valid one, and I don't have that information.
                    Please keep in mind this is a personal method I have come up with for myself, in my private kitchen in my home, under sanitary conditions, with clean utensils, countertops and new freezer bags and a clean instant read thermometer, to duplicate (to the best of my ability) the same doneness of a (single) portion to the desired doneness of the previous nights dinner roast.
                    I immediately refrigerate the balance of the (whole) roast to 36-38 degrees after dinner the night before.
                    Then, the next night, slice off (only) what I will be consuming minutes later, in individual portions and place that/those portion(s) only, into a clean freezer bag(s) to reach room temp (68-70 degrees). Then quickly place portion/bag into the 115-120 degree water, along with an instant read thermometer, checking the meats internal temp (approx) every 5 min., so as not to exceed my desired goal of medium rare once again.

                    Please Note: I do not advocate this procedure for 100 of the Queens finest and closest confidants and/or dinner guests.
                    That said, may I suggest the following two links, as these are scientific experts in the field of, “Sous Vide” cooking and cookery.

                    http://www.amazon.com/Under-Pressure-...

                    http://www.scientificamerican.com/art...

                3. I've warmed left over rare prime rib in the microwave, put it on a plate and cover with wax paper and nuke it on 80% power in 30 second increments until warm. Also works for warming thin sliced rare roast beef for french dips.