Reheating Holiday Roast Prime Rib/Standing Prime Rib Roast....On the Stove, and or, In the Oven
I do understand the mission of this site is to see what the best is, no matter what category, item or topic......Fundamentally, that's not what I focus on myself....Sometimes I learn something good, and sometimes I do not...regardless, I just like to experiment and share the results with you. in the process, sometimes some positive things are realized and some myths are dispelled in the process. With regards to reheating Roast Prime Rib, the query is always for the best way to keep it at the same temperature as originally roasted. In the past, I have opined that except for a little color change on the surface...essentially you can reheat at 200-250* in the oven without any significant increase in temperature, arguing the meat is being warmed, not cooked at such low temperatures. Others opine that the Sous-Vide method is best, but since I have zero experience with that method or by simply reheating with hot tap water in a seal plastic Zip-Lock bag..I cannot offer you an opinion or critical review. The last method that I could think of is by simply reheating with a quick time spent in a fry pan on top of the stove. The microwave is not an option...
This post is simply to show you two methods I used to heat two different pieces of Prime Rib I made from this years Holiday Roasts, both roasted to Medium-Rare temperature..
The first is a 3/4 inch slice that was placed on a Stoneware Plate, the yellow one in the pictures. I place the plate directly on top of a preheated Grill Pan, between a low and medium flame....After about 6 minutes, a little blood appeared and I removed the plate. You can see the results, that the meat did not change color on top, but the bottom of the meat did turn color from cooking...still it did not affect the original temperature of the beef and was warm for a pleasant serving temperature.
The second piece of Roast Prime Rib was a much thicker End Cut at 1.5 inches thick. For this test, I placed the meat into a fry pan and into a preheated 250* for one hour. The door was never opened and no checks on temperature were ever made to see how it was progressing. At the end of the hour warm up phase, similar to how I recommend how beef roasts should be handled after the holding, or resting phase....the Prime Rib was removed from the oven where there was about a teaspoon's worth of juice that pooled in the pan....the color of the meat had also turned from the heat, not grey, but just a deeper brownish red. The Prime Rib was then placed to sear in a preheated Fry Pan for exactly 75 seconds on each side where it was removed directly to the plate. There was no resting and slices were made so you could see the results.....the meat was still pink with just a little outer ring from the sear. ...You can even see the steam emitting from the meat...so the beef was hot and not just merely warm. Please note that while the meat cooled as it was being eaten on the plate, the color of the interior of the meat retained a beautiful pink or red color.
The final conclusion....just reheat the meat.....it's all good.
The Yellow Plate is for the First Test and finished results. (# 1)
The rest of the pictures are of the End Cut Second Test and finished results. (#s 2-8)
A Fool Proof Method...without Cooking Up.
This past Christmas, I prepared 3 Prime Rib Roasts and a Leg of Lamb. since there was plenty of meat, a small 4+ pound 2-Rib Roast was not touched. While I did two separate tests in reheating, they were both similar in respects, only one was done @ 225*, and the other was done at 250*. The 2-Rib Roast was simply cut in half.
The 225* re-heat was done first, using an old Restaurant method, placing it in a Saute/Fry Pan and into a pre-heated 225*, A few leaves of lettuce was placed over the exposed surface area of the Prime Rib. This is the trick old timers used to use,(and probably still do) to reheat leftover Prime Rib. The meat was 59* when placed into the oven. I watched the digital read thermometer at 15, 30, 45 and 60 minutes. I checked under the lettuce to see the color of the meat at, 30, 45 and 60 minutes.....There was no noticeable difference in color to make it appear more gray than pink. At the end of 70 minutes, the thermometer only read 106*
The second piece, the same process...only 250* was used. At the end of 70 minutes, the internal temperature was 116*....no real noticeable color change and and the meat did not cook up.
My conclusion is...don't waste your time with sous-vide or running water and the cost of a bag... simply stick it in the oven. The meat does not cook up.
Have a look at the pictures.
One thing we do when we need to do an emergency reheat on our birds that we find also works with beef: Heat stock or jus to simmering in a large skillet, turn off heat, wait thirty seconds to a minute. Temp will drop to around 160F or so. Lay slices of meat in stock, dipping and turning frequently. Stock temp will drop quickly and won't cook the meat at all. After a few turns, meat can be laid down into stock and will be nice and warm and juicy after a few minutes. Works with Prime Rib, Tenderloin and Turkey, all pretty well.