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Suggestions on How to Reheat Prime Rib?

I thawed out a +/- 3 pound chunk of boneless prime rib. It was cooked to medium rare so I don't want to cook it any further. Should I keep it in a plastic bag and put it into a pot of warm water? Something around 150 degrees maybe? 
Somewhere in Colorado
LBGE, PGS A40 Gasser

Comments

  • If you have a SV, that's the way to go, 135-140 is closer to medium IMO, 150 is getting into well done. Good hot tap water and monitor it (change it) to keep the temps right if no circulator - sounds like a great excuse to expand the cooking arsenal.  =)
    Delta B.C. - Move over coffee, this is job for alcohol!
  • I don't have a SV...yet. My tap water goes to 145 so I will try you method with my makeshift SV. Any idea how long to SV? The meat is 3 inches thick. Thanks.
    Somewhere in Colorado
    LBGE, PGS A40 Gasser
  • 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.

    Cincinnati, Ohio. Large BGE since 2011. Still learning.
  • 1voyager1voyager Posts: 300
    edited September 2017
    Thank-you. 5+ hours won't work. Time for plan B!
    Somewhere in Colorado
    LBGE, PGS A40 Gasser
  • SkiddymarkerSkiddymarker Posts: 8,347
    edited September 2017
    Can't see you reheating then slicing, so why not slice it before going into the hot tub? 1" thick is good in under an hour. My usual PR slice is only about 1/2" so the SV has it upto temp within 30-40 minutes, right out of the fridge. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Just in case anyone is curious of the outcome. I used the 2-zone indirect method on the gasser to reheat the beast. Propped the lid open about 2 inches to keep the heat at about 185 degrees. It took 1 hour and 15 minutes to get it to 130 degrees. It came out moist and juicy. 
    Somewhere in Colorado
    LBGE, PGS A40 Gasser
  • fishlessmanfishlessman Posts: 22,993
    i dont like reheated beef but theres french dip sandwiches and the pho to put thin slices on
  • Mmmmmmm pho

    2 LBGE, Blackstone 36, Akorn Jr

    Egging in Southern Illinois (Marion)

  • TeefusTeefus Posts: 602
    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.
    Michiana, South of the border.
  • Hans61Hans61 Posts: 3,405
    I would sv reheat 135 for an hour-1.5
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Hans61Hans61 Posts: 3,405
    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.
    I've done this once before and it worked it great, only difference was I painted both sides of the steaks with olive oil and and added s n p
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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