Reheat Prime Rib


 
J

John Furdyn

TVWBB Pro
Is there a way to reheat Prime rib slices that are medium Rarish, with out changing the doneness of the meat ? In other words, reheating it, without further cooking it, as far as kepping it medium rare, not having it be medium well after you reheat it ? Thanks John
 
I personally think that rib eye steaks reheat nicely in the microwave. What I did last year was throw a steak in the microwave and heat a few times for a few seconds so I do not overheat the meat. I believe i would heat it for 15-20 seconds maybe a couple times until I felt it was reheated properly. The meat turns out very juicy, however that reddish color did disappear. Give it a try and see what happsns on a small piece.

Erik
 
This probably won't be popular but I'm throwing it out there anyway. I've placed in a microwave safe plastic bag with a little bit of Au Jus, put my power on 50% and only left her in there long enough to get warm. If you bring her to hot she'll start cooking on you.
 
I don't know if it will work with prime rib or not but I have reheated many a piece of meat in the micro by dampening a paper towel and putting it over yhe meat and going in 20 second cycles till heated through. That or you can use large pieces of fresh lettuce leafs. Both hold in moisture and keeps the meat from drying out.
You don't have to wet the lettuce if it's just out of the fridge. You can use this on reheating just about anything.

Hope this helps ya.
 
Thanks guys. Guess the micro is the answer, i got about 4 or 5 table spoons of aujus, from the platter, maybe try that method first. I think "Gently" reheating at 50% or even less power probably is the answer. I appreciate the help. John
 
John and Steve have it right. IMO, never use 100% power to reheat anything. Ever. The only slight exception might be soups, and I begin with a couple of minutes on high power (depending on quantity), then creeping up on the remainder of the reheating time at lower power levels. This should help preserve the texture of the soup.

I personally prefer about 30% power, as John and Steve say. It will reheat the meat more evenly (instead of hot on the outside and cool in the center) without cooking it very much, if any.

Rita
 
I pretty much go by Chuck and Rita's examples. Always cover with a damp paper towel and go low and slow (30%) to get close, then adjust as necessary to get there. I almost never use the reheat feature. I've had 5 or 6 M/W's and they always tend to overheat. Not sure how that feature works but it appears to take your input for weight and food type and look for a certain "moisture/humidity" result. Depending on what I'm reheating, I may start out with this feature and finish manually.

HTH, Bill
 
I like wrapping hunks of leftover beef tightly in foil and reheating in the oven, prefer this to microwave.

If you have a remote thermometer you can watch it come up to temp and remove it.

Can't say I've tried it with slices. Might not be able to use remote therm but it should work all the same.

Take the foil pack out and let it rest a few minutes.
 
Everyone thanks for your good ideas. We got our bellys full of Prime rib yesterday, will give it another go, thursday night. Happy Smoking as well as eating. John
 
When I cooked a rib roast during Christmas I pulled it out of the oven at 125 degrees. While the roast was resting, I opened a can of beef consomme, poured it in a shallow pan, seasoned it to taste, and brought it to a simmer. When we sliced the roast we dropped each slice individually back into the consomme until it suited each of us (my wife prefers RARE). This works well with slices about 1/2"- 3/4" thick, but WATCH IT CLOSE so as not to overdo it because it will go from TOO RARE to TOO DONE quite quick.

We saved the consomme in the fridge and used it the same way to reheat the leftovers. Kept things nice and moist and cooked to each of our tastes.

I can't claim credit for this. Found it on another site which stated that some restaurants use this method in order to satisfy customer's different taste for doneness. The reheating part was my idea.
 
Tom
I like your idea. i cooked my roast to 135 to suite my guests/family. your way everyone can have it their own way. Thanks, John
 
I agree with the wet towels wrapped around meet at 50% power. I am not sure that you can reheat and not move it past medium rare and lose the red. I have never been able to maintain that color, and get it warm enough...
 
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