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Prime Rib.."cook now, eat later"
rustypotts
Posts: 265
I have a neighbor who wants a prime rib for Saturday but I'll be out of town. Has anyone ever cooked a prime rib ahead of time? The only thing I can think of is to try to cook it extra rare and then slice and reheat in broth. This scares me because I have a hard time pulling the meat for rare. I always seem to over cook it a bit. I would like to help her out but I certainly don't want to ruin her dinner!
Comments
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I did this for a co-worker at Thanksgving. I cooked a prime to 120 internal and foiled immediately and into the fridge. He reheated in the oven at 350 for a half hour and then 225 for two hours. They were very happy with the result. I cooked it on Wed afternoon and they ate the next afternoon.LBGE South Dakota
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Thanks rebellab. That gives me a little confidence. Do you think 4 days in the fridge would make any difference? I don't see why it would. Cute pup, by the way.
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I've smoked prime rib, foiled it in the fridge for 24 hours, then took it out and sliced it and threw it on the grill for a couple minutes a side. Turned out excellent.
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Tyenic......do you remember at what temp you pulled it? I'm thinking low and slow and pulling it at 115. I know that a lot of cooks here don't like to add smoke to the PR but I'm thinking that a little smoke might be good in this case.
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I pulled at 120 degrees. When I sliced it the next day I added a little more rub to it. The Au Jus bath works well too. You should be safe either way you go.
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