Prime rib leftovers?

steel_egg

 Made my first prime rib tonight. Turned out great. Now what’s the best way to reheat or do something different with the leftovers?  

ColbyLang

I reheated mine in the oven. 350° in a pan with a little au jus or beef broth. Don’t wanna over do it and over cook your beautiful prime rib. 

RRP

I much prefer to use my sous vide unit to reheat any and all left overs - which BTW I call make aheads - not left overs!  That way I don't risk ruining by over heating. By trial and error I have found 135 to 138 works quite well.

If you don't want to reheat prime rib at all then I love to dice it into bite size cubes and mix it into an iceberg lettuce salad. Drizzle on Litehouse brand chunky bleu cheese dressing, further sprinkle on some bleu cheese crumbles and lastly some sunflower seeds. That my friend makes a killer lunch!

RRP

RRP said:

 That my friend makes a killer lunch!

As I was saying...

Cornholio

Slice up thin, reheat in some aujus and make sliders.  I like grilled onions, cheese and a creamy horseradish on mine.  

CigarCityEgger

Just posted in the doing now thread, I sliced and made French dips/phillys and they were delicious 

KennyCJR

We used some of ours for breakfast tacos and some for salads like @RRP mentioned.  

steel_egg

Thanks for the ideas. 

steel_egg

RRP said:

I much prefer to use my sous vide unit to reheat any and all left overs - which BTW I call make aheads - not left overs!  That way I don't risk ruining by over heating. By trial and error I have found 135 to 138 works quite well.

If you don't want to reheat prime rib at all then I love to dice it into bite size cubes and mix it into an iceberg lettuce salad. Drizzle on Litehouse brand chunky bleu cheese dressing, further sprinkle on some bleu cheese crumbles and lastly some sunflower seeds. That my friend makes a killer lunch!

How long do you SV them to reheat?  

fairchase

I cut mine steak thickness and sear about 90 seconds per side.
now you have a nice ribeye 

RRP

steel_egg said:

RRP said:

I much prefer to use my sous vide unit to reheat any and all left overs - which BTW I call make aheads - not left overs!  That way I don't risk ruining by over heating. By trial and error I have found 135 to 138 works quite well.

If you don't want to reheat prime rib at all then I love to dice it into bite size cubes and mix it into an iceberg lettuce salad. Drizzle on Litehouse brand chunky bleu cheese dressing, further sprinkle on some bleu cheese crumbles and lastly some sunflower seeds. That my friend makes a killer lunch!

How long do you SV them to reheat?  

First of all I never start my water cold, but instead I run my facet until I have HOT water.  At that point I turn my s.v.  to at least 135. Then as for length of time I reheat no less than 90 minutes and then the beauty of a s.v. is it will maintain the set temperature and NOT "overcook" your "make ahead" meal! 

Teefus

Slice it paper thin and use it for Philly Cheesesteaks.