Reheating Prime rib...

SandBilly

Any suggestions/tips reheating medium rare rime rib?

Thanks in advance.

Rich_ie

Cut thin and heat in Au jus. 

Richard Fl

I would just make a sauce and serve over meat.  You reheat it it may get too over cooked.  Or make French dip sammies.

Beef, Prime Rib, Roast, Au Jus, RRP
	It's a basic recipe that I got off the Internet years ago, but have tweaked 9 times now so I believe I can sort of lay claim to it! An earlier version is also posted on Thirdeye's site.   INGREDIENTS:   1 14 Ozs Box    Swanson Beef Broth (box – not the can)   1 10 1/2 Ozs Can    Campbell's French Onion soup   1/2 Can    of the soup can cold water     1/2 tsp    white sugar   2 tsp    Worcestershire sauce   1/2 tsp    garlic salt   2   Wyler’s brand beef bouillon cubes     PROCEDURE: 1 Bring ingredients to a boil in saucepan, letting it boil for 1 minute then strain and discard onions. Serve au jus dipping sauce hot.   Yield: 3 Cups    Recipe Type Beef, Main Dish, Sauce    Cooking Tips Can be made 2 days ahead. Makes 3 cups    Recipe Source Source: BGE Forum, RRP, 2010/10/03

SandBilly

Thanks, making this Au jus tonight for the Prime rib, hopefully both ready in about 2 hours.

GaryLange

I just found this and it seems like a fool proof method!

 If you
can keep the temperature about 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 zip lock 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.

SandBilly

Nice, sounds like a plan.

Thanks