Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Reheating Prime rib...

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

Thanks in advance.


  • Rich_ieRich_ie Posts: 268
    Cut thin and heat in Au jus. 
  • Richard FlRichard Fl Posts: 7,758
    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.

    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
    1/2 tsp  garlic
    2  Wyler’s brand beef bouillon cubes 

    1Bring ingredients to a boil in saucepan, letting it boil for
    1 minute then strain and discard onions. Serve au jus dipping sauce
    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: 238
    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.

    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

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

Sign In or Register to comment.