Suggestions on How to Reheat Prime Rib?

Here's the reheating guideline from Chefsteps:

A slab of meat—like a steak:

• 0.5 in (10 mm) thick: 20 min reheat time
• 1 in (25 mm) thick: 1¼ hr reheat time
• 2 in (50 mm) thick: 3½ hr reheat time
• 2.5 in (60 mm) thick: 5½ hr reheat time

A cylinder—like a roulade:

• 0.5 in (10 mm) thick: 11 min reheat time
• 1 in (25 mm) thick: 40 min reheat time
• 2 in (50 mm) thick: 2 hr reheat time
• 2.5 in (60 mm) thick: 2½ hr reheat time
• 3 in (75 mm) thick: 3¾ hr reheat time
• 3.5 in (85 mm) thick: 4¾ hr reheat time

A sphere shape—like a meatball or a round roast:

• 0.5 in (10 mm) thick: 8 min reheat time
• 1 in (25 mm) thick: 25 min reheat time
• 2 in (50 mm) thick: 1½ hr reheat time
• 2.5 in (60 mm) thick: 2 hr reheat time
• 3 in (75 mm) thick: 2¾ hr reheat time
• 3.5 in (85 mm) thick: 3½ hr reheat time
• 4 in (105 mm) mm thick: 5 hr reheat time
• 4.5 in (115 mm) mm thick: 6 hr reheat time

Keep in mind: These are not pasteurization times! All the calculations above assume that the water’s temperature is between 110 °F / 45 °C and 175 °F / 80 °C. 

Also, some roasts are more slab than sphere, some legs of lamb are closer to cylindrical, and some things don’t really have a specific shape at all. For these types of meat, go with the average of the time to reheat the two shapes. For example, reheat a big slab of a roast for the average of the time to reheat a slab and a sphere of its size.

Teefus said:

I carve it into steak size portions and let them come to room temp. While they are warming I get a chimney of Kingsford Mesquite going in my Weber. Spread coals to a uniform thickness to get a pretty hot fire. Grille quickly, establishing a nice thin char on each side without letting the internal get too hot. Paint meat with garlic butter while it rests for 5 minutes. Enjoy.