How to reheat undercooked prime rib??
Need your help please. Chickened out on making prime rib for guests for Christmas, but made a small 6.6lb 3 rib for the family last night. Good thing I didn't do it for company because it was undercooked.
Read several of the threads on this website regarding best method and oven temp. Went with 500* for 20 min and then lowered to 250*.
Checking internal temp every half hour with an instant read thermometer until the roast registered 115*. It seemed to get to that temp quicker than I though and left it a little longer and internal temp quickly got to 130*. Oops I feared I over cooked it, but it looked perfect on the outside and I let it rest 40 mins.
When I cut in there was no grey band, but it was more rare than what we think of as med rare which is what i thought this internal temp would end up producing. I think I achieved the same level of doneness throughout, but didn't want to risk over cooking by heating it up again since I didn't know what temp to choose and we were only having a few slices. I took them from the ends and it was tasty, but we have more left than we ate and we would like the substantial remainder more pink than red .
How would you suggest reheating the left overs to shoot for consistent doneness thru out the roast? Don't want overdone ends and rare interior or tough meat. Should I season the ends again and roast the whole thing? Cover it? Cut off slices? What temp? Would appreciate any feedback. Thank you!
Hi Everyone. Thanks for the suggestions.
We had so much leftover we tried a few. I'm not much for au jus so didn't try that this time. Instead I cut individual portions, warmed to room temp and then cooked in the oven wrapped in foil or heated in a skillet stovetop and both worked very well. Think I preferred the latter since it was quicker and I felt I could season and control the doneness a little better, get a quick sear on the outside and still keep it pink within. Mr Island had his pan seared blackened with Cajun seasoning and bearnaise as recommended from another thread and he loved it.
Escondido we also had enough to slice thin to try a cheesesteak and you're right; spectacular! Next time I wont think twice about having more than I need and will also try atochabsh's suggestion for freezing if necessary. I'm kind of a bit sad it's all gone. :>(
You can make up some au jus. Put the au jus in a skillet and dip individual slices of the rib roast into the simmering pot to desired doneness. This will work for guests who desire well done while leaving the rest of the roast traditionally medium rare as well as for fixing an undercooked roast. This method leaves the roast moist and tender.
What I do (every time I cook a prime rib) is cook it fairly rare and on the serving day we eat the end pieces. This leaves the middle a bit rarer then preferance. BUT, I cut serving slices and vacuum pack them individually. Then freeze. When I want to re-serve, I defrost in the fridge and microwave on about #4 power. I do it in about 40 second increments and check for doneness, then flip over and keep heating if needed. Just don't microwave at high power and save some of the juices. I have tried the sou vide method and though gentle, still overcooks it for us.
I would suggest you reheat in individual portions, sans bones. What I do is take the meat out of the refrigerator an hour before I expect to place it in the oven. I pre-heat the oven to 300 degrees for 15 minutes......then I place the (1/2, 3/4 or 1.0 inch) slice into the oven in a simple fry pan or cookie sheet, close the oven door and drop to 225*. You can expect a thinner piece of meat to reheat in as little as 15 minutes, and a thicker piece will take upwards of 30 minutes. When you do a finger poke test into the meat from the fridge, it will be firm will little resistance.....the warmer it gets, the softer it becomes. In the oven, the meat is ready when it gets soft, but with no resistance. My visual test is to see if there a a little rise of blood to the surface or if the fat pockets have turned from opaque to translucent.
With a low temperature, you can raise the meat temperature gradually. Since you would like to make the meat cooked through a bit more, you could even raise the oven temp to 250-275* if time is a factor.
There's another tip to warm the meat with a Zip-Lock Bag, immersed in 140* water....with the addition of spurts of boiling water for up 30 minutes. That method does not work for me, too much effort for leftovers,.......but it might be worth considering if the approach intrigues you scientifically.
Sou vide, a worthy suggestion IMO, isn't possible in every home kitchen; besides, it takes too long.
Because all baked goods bake from the outside in, trying to reheat it to improve its level of doneness is kinda tricky. In an open oven environment, the outside will tend to dry out before the interior begins to cook.
A couple of things you might try include:
Creating a braise using the au jus from the original process (or other liquid) and cook it at about 275 degrees, covered, until it's as done a you like.
Wrap it and some of the juices tightly in heavy duty aluminum foil and slowly reheat it in the 250 degree range, then increase the heat for about 20 - 30 minutes in the final phase. Be sure to leave it wrapped to rest before serving. Aluminum foil seam should be up and the ends sealed with the final end flap point upwards to prevent leakage of the juices.
We have a very rare piece left from our roast. We're going to slice it, heat quickly and make into spectacular cheese steak sandwiches. If I had a bigger piece, I think I would fry it until the outside got nice and brown and the inside temp was up a little. Of course, I;m sure someone will suggest sou vide (sp?) which would bring it back up to the final temp you want to have it closer to medium.