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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.

          4 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. 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.

                1. Here is a tip I got from an old Chowhound thread. I've used this method a few times and it worked for me but I cut the time down to much less than an hour because I was dealing with a smaller piece of meat. This also works well for leftover steak.

                  From:rrosenba Re(1): Reheating a Prime Rib

                  "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."

                  4 Replies
                  1. re: Sam D.

                    The other old restaurant trick is wrapping in lettuce leaves before reheating, I've heard this mentioned by many chefs although I never tried it myself. I have some prime rib I'm going to need to reheat soon....I'll let you know if I try it. Not sure if iceburg would work though, I think they mentioned romaine, which I don't have on hand.

                    1. re: coll


                      I used two different methods to reheat this year's Christmas Prime Rib Roast leftovers. Both achieved excellent results without changing the overall temperature of the meat, which was medium rare. Both tests started with the leftover taken out of the refrigerator approximately one hour before warming up or reheating.

                      * First, a two day old half inch slice, was placed on a preheated fry pan without any oils added for exactly 60 seconds on each side......perfectly warmed and the meat was very tender.

                      * Second, was two one inch slices three days old, placed in a preheated 225* oven for exactly 15 minutes, no flipping......same excellent results.....tender meat without a change in temperature doneness. As a result of the way I reheated both methods, I can only assume the longer the meat was allowed to rest, it benefits from the juices redistubuting throughout the roast. I even noted this on the various recent threads on Prime Rib Roasting, I now believe allowing the meat to rest more, say 45-60 minutes, than the normally suggested 20- 30 minutes is the way to go if serving coming out of the oven on the same day.

                      1. re: fourunder

                        Thanks for the info, I almost chopped some up for an omelette this morning, but decided to serve it as God intended for dinner, and will use one of your methods. Probably on my cast iron griddle, since I have four or five pieces left. I will definitely let the pieces warm up for an hour or two (we've been keeping the house below 65 and it really makes a difference with this type of thing). With roasts, I'm usually serving company initially and they tend to sit longer than planned after cooking, but always excellent results, so I think I stumbled on the perfect resting time by accident. An hour would be about average. Then I just pour any accumulated juices over the meat when serving. Anyway, glad you tested it out so thoroughly , and thanks!

                        1. re: fourunder

                          An Update with Pictures to show the results from two different Prime Rib Roasts....

                          * First was a 3/4 inch thick piece reheated on a plate atop a Grill Pan on the stove. (Yellow Plate)

                          * Second was a 1.5 inch End Cut piece reheated in the oven at 250* for one hour, ten for 75 seconds on each side in a hot fry pan.

                          You can see more pictures and read in greater detail of my experiment to achieve these results in the following thread.


                    2. We have a wonderful diner type place in town wose chef is a young graduate of the CIA. On Thursday thru Saturday nights they have a prime rib dinner special for 9.95. I have gotten them to go (outside cut for me and inside for Mrs), and heated them individually in microwave 30 seconds at a time until just heated through but not really cooked any more.

                      1. We find that it's just ruined if you re-heat it, so we just bring it to room temp and then pour *heated* juices (or good quality beef broth, should the juices be all gone) on top.

                        1. here is a method a chef used
                          preheat a skillet med low heat
                          place a large lettice leaf in pan bottom
                          place roast on the lettuce
                          heat to desired doneness desired turn till done

                          1. I first cut the meat from the bone.
                            I sliced the prime rib in 1/4 inch slices it was the rare center that was left over on a 14 lb. prime rib roast.
                            I used the hot water technique in the plastic bag and at the end placed the bag in a skillet full of hot water and put the burner on to just bring the temp up a bit. It worked perfectly the meat stayed rare and the juices were flowing.

                            1. I sliced leftovers into 1" steaks and did the kitchen sous-vide technique but used a FoodSaver vacuum pack first. Then put the slice in a large sauté pan, on a rack in the pan so the plastic wouldn't directly touch the bottom of the pan. Ran hot water into it and put just enough heat to keep the water at 130 degrees. Kept it in for 15-20 mins to ensure enough heat transfer. Steak lost a bit of color but still tasted wonderful and was same med-rare as before.

                              2 Replies
                              1. re: austxguy

                                I too have reheated successfully using this method (1" steaks and FoodSaver---gets a lot of use around my kitchen :-) Used Dutch oven with candy thermometer suspended in water. 2 individually vacu-sealed steaks, water kept at 130-135 degrees (watch the temp closely---don't want these coming out over cooked!). Best method I've tried yet reheating this expensive cut of meat!

                              2. try heating it on lettuce

                                or get some au jus mix or can beef broth
                                heat to a boil remove liquid from heat
                                place cold meat in liquid off heat approx 5 mjn