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Reheating Prime rib...

SandBillySandBilly Posts: 224
edited June 2012 in EggHead Forum
Any suggestions/tips reheating medium rare rime rib?

Thanks in advance.

Comments

  • Rich_ieRich_ie Posts: 268
    Cut thin and heat in Au jus. 
  • Richard FlRichard Fl Posts: 7,480
    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:
    1Bring 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

     
      
  • SandBillySandBilly Posts: 224
    Thanks, making this Au jus tonight for the Prime rib, hopefully both ready in about 2 hours.
  • GaryLangeGaryLange Posts: 172
    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.


  • SandBillySandBilly Posts: 224
    Nice, sounds like a plan.

    Thanks
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