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Reheating Prime Rib...

post #1 of 15
Thread Starter 
Yes, I did a search.
I can't find anything.

What's the best way to reheat some rare prime rib?

Thanks.
post #2 of 15
how large a piece?
post #3 of 15
Thread Starter 
1"-1.5" thick with rib and R A R E.
post #4 of 15
think i wold just broil it for a minute or so on each side and eat. Broiler has to be peheated befre cooking. Can't heat it too much otherwise it will be ruined. There are always cold sandwiches also.
post #5 of 15
Hmmmmm....never really re-heated it "whole".....usually I slice the leftovers thin and toss them in a frying pan with some olive oil and toss them around for about 30 seconds to a minute until just hot and use it for cheese-steaks.



Next time, since the cheese-steak thing is getting old (as if THAT could happen ) I'll use those slices to make a stir fry with veggies, but again, they would only go in for a minute or two at most after the other stuff is done.



To reheat a whole "rib", I'd try the microwave on medium setting for a couple minutes....short of that, you could try a low (275) oven, but no promises on that one.......maybe add some Au Jus on top before putting it in the oven....



Or, if ya can, on a hot grill with something to baste it with, and only for a short time.....



Whatever method, ya ain't gonna get the same quality of rare/medium rare as the first time around......
post #6 of 15
I have eaten about 4 left over slices about an inch+ thick.

I cut up the meat like I want to eat it. I trim off the heavy Grissel.... Then pop in the mircowave for about 30 to 40 seconds. NOT so it heats up but to take most of the chill of it. It is still rare and almost eat it before I hit the table with a fork. Then cut some more and eat it with some home make horseradish sauce
post #7 of 15
Quote:
Originally Posted by BobNoFish View Post

What's the best way to reheat some rare prime rib?






be vewy, vewy, careful!

as mentioned-cut out all the visible fat

don't try and heat it through, just take the chill off it in the microwave at lower power settings

you might also try buying a small can of beef broth and heat it in a saucepan

then spoon it over the meat
post #8 of 15
...and option 1, remove fat and gristle and cut into cubes and top a salad. or option 2 again degristle but leave fat. Get a cast iron smokin' hot and add a scant tsp of peanut oil, make sure all windows are open and the exhaust fan is on then drop in the slice for no more than a minute, flip for 1/2 the previous time and plate.


Alternatively freeze till firm, slice thinly and let come to room temp meanwhile melt a stick or so of good unsalted butter (even leftover maitre d will work". Plate on toast points and drizzle/pour melted butter over all.
post #9 of 15
Hw about heating a plate or a platter instead and serving it on the heated plate, ala Ruth's Chris?
post #10 of 15
I let it sit out about an hour to take the majority of chill off, then just broil, grill or toss in fry pan about min on each side. Or slice up and reheat in the gravy/Au Jus what ever I had made. Hint, when I make gravy I freeze the leftover to throw in my Venison stew.
post #11 of 15
oven at 350 degrees little au ju on the bottom of a pan or hot plate cover the rib with a piece of romaine so it wont turn its colar. thats what been working for me
post #12 of 15
My favorite is to dip the slice in egg and coat with Progresso Italian bread crumbs then pan fry on high heat in good olive oil until golden brown. High heat browns the outside without over cooking the inside.

You'll never want to do it any other way once you try this.
post #13 of 15
Quote:
Originally Posted by Sudsy View Post
My favorite is to dip the slice in egg and coat with Progresso Italian bread crumbs then pan fry on high heat in good olive oil until golden brown. High heat browns the outside without over cooking the inside.
You'll never want to do it any other way once you try this.


What a great idea. I've breaded and fried left over pork roast, never occured to me to do it with a slab of beef.

Nothing good ever happened for me trying to reheat rib roast.
post #14 of 15
Slice it very thin, sear in a pan with some sauted peppers and onions a bit of steak seasoning and some imported provolone! What you got?
post #15 of 15
Thread Starter 
Mmmm...Beef!
Thanks for all the ideas. Kind of combined a few ideas...
I deboned, sliced (to about 3/4") and defatted the hunk O'prime
Heated a cast iron pan on high heat, seared both sides of the meat and let the meat warm.
It worked great, the meat was still medium rare, tender and tasty.

Thanks again.
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