Reheating prime rib roast-temp?

TechsasJim

Contemplating something I have never done-due to weather.    

I always do a prime rib roast for Christmas.    This year we are doing an early get together and the High temp this Friday will be 30 (remarkable for SE TX).  

With this I am thinking about cooking it on the egg Thursday then wrapping/refrigerating it/then reheating for Friday. 

Anyone see any perils in this?    If so it’s a non starter.   If not could I drop it in the oven Friday to reheat to a proper temp without over cooking?

this is way beyond my comfort level but the PRR will just be for me and SIL and he will be happy with almost anything - but preferred temp is always med-rare.  

Any thoughts on temp/time if a reheat would work?

Thanks in advance!

Ozzie_Isaac

I would sous vide it over night, then sear it just before the meal.

lkapigian

No perils , IMO reheated is just fine , SV or oven till desired warm temp ( 140 ish ) call it good

Ozzie_Isaac

lkapigian said:

No perils , IMO reheated is just fine , SV or oven till desired warm temp ( 140 ish ) call it good

Question on reheating.  I prefer my roasts 125 after resting.  Do you reheat to your initial doneness temp, or higher due to safety reasons?

nolaegghead

Tastes just as good reheated (120F is a good reheat temp).  If you like it rare, be careful to not overcook.  But it only takes a couple/few hours to cook initially, about the same time to reheat, so I don’t know what advantage that gets you.

Ozzie_Isaac said:

I would sous vide it over night, then sear it just before the meal.

Only if you SV above 130F, which is overcooked for me.  4 hrs max under 130, and don’t be surprised if you notice an “off putting” odor from bacterial activity around that time.

Ozzie_Isaac

nolaegghead said:

Tastes just as good reheated (120F is a good reheat temp).  If you like it rare, be careful to not overcook.  But it only takes a couple/few hours to cook initially, about the same time to reheat, so I don’t know what advantage that gets you.

Ozzie_Isaac said:

I would sous vide it over night, then sear it just before the meal.

Only if you SV above 130F, which is overcooked for me.  4 hrs max under 130, and don’t be surprised if you notice an “off putting” odor from bacterial activity around that time.

Excellent point on safety, and being at or above 130 for SV over 4hrs.  Thank you for clarifying that point.  I actually do my prime ribs at 131 for 12hrs, then rest before I sear.

Ozzie_Isaac

Here is an excerpt from Douglas Baldwin's excellent book "A Practical Guide to Sous Vide Cooking", this explains why 130 deg is a good min safe temp:

https://douglasbaldwin.com/sous-vide.html#Table_5.1

(Note the 126.1 deg F is not a safe temp, because Clostridium just stops growing, but is not dying. Also variations in measurement accuracy and such mean you want to give yourself a bit of a margin. That is why they say 130 min. Also of interest Salmonella stops growing around 115 deg F, and E. Coli and Listeria round 113 deg F.)

https://food.unl.edu/listeria-monocytogenes

TechsasJim

Thanks for the help/advice.  I should have mentioned I will be reheating in the oven (I’m not going out in 30* weather to play with the egg).  

Thanks again!

Langner91

TechsasJim said:

...I’m not going out in 30* weather to play with the egg...

I get that.  I usually have to slip into shorts and a T-shirt in those temps myself.  But, I have found that a cold beer helps!  Just don't let the sparks hit your bare legs, they sting!

TechsasJim

Ozzie_Isaac said:

I would sous vide it over night, then sear it just before the meal.

I don't have a sous vide machine.

lkapigian

Ozzie_Isaac said:

lkapigian said:

No perils , IMO reheated is just fine , SV or oven till desired warm temp ( 140 ish ) call it good

Question on reheating.  I prefer my roasts 125 after resting.  Do you reheat to your initial doneness temp, or higher due to safety reasons?

After reheating, my initial “ day of cook” doneness goes out the window lol, not to concerned about contamination either , just like it warmer, otherwise I’ll just eat it cold out of the fridge 

when I’m doing events ( which is most of my cooks ) I go way past that medium anyway as I’m slicing super thin and you’re never going to get that “ pink” to stay and it’s , I’ve found you can do pretty much most large cuts like a brisket and it’s a really good cook, I’m not hung up on medium rare etc…

last Saturday was a good test for me as I’ve never done Prime Rib for a large group, I really wanted to cook that boneless one like a brisket, but I refrained , pulled the 3 roasts at 120 in the middle, let rest ( didn’t need further searing ) and cut to order which is something I never do , I found most wanted ends tang were more toward medium , and the minority wanted the med rare, it was all good , but for large cooks I say Fvck it, cook the damn thing , same for reheating lol 

fishlessman

cook thu, then fri,slice it say a half inch thick, let it sit on the counter an hour, then toss in a hot au jus sauce for a few seconds and plate. 30 degrees is no big deal breaker for a friday cook

Mark_B_Good

TechsasJim said:

Contemplating something I have never done-due to weather.    

I always do a prime rib roast for Christmas.    This year we are doing an early get together and the High temp this Friday will be 30 (remarkable for SE TX).  

With this I am thinking about cooking it on the egg Thursday then wrapping/refrigerating it/then reheating for Friday. 

Anyone see any perils in this?    If so it’s a non starter.   If not could I drop it in the oven Friday to reheat to a proper temp without over cooking?

this is way beyond my comfort level but the PRR will just be for me and SIL and he will be happy with almost anything - but preferred temp is always med-rare.  

Any thoughts on temp/time if a reheat would work?

Thanks in advance!

My buddy has a steam oven ... works a charm for reheating meat without drying it out.  Wonder if this would work for prime rib ... I think so. But if you don't have a steam oven ... what about a pressure cooker, like an Instapot?

TechsasJim

Mark_B_Good said:

TechsasJim said:

Contemplating something I have never done-due to weather.    

I always do a prime rib roast for Christmas.    This year we are doing an early get together and the High temp this Friday will be 30 (remarkable for SE TX).  

With this I am thinking about cooking it on the egg Thursday then wrapping/refrigerating it/then reheating for Friday. 

Anyone see any perils in this?    If so it’s a non starter.   If not could I drop it in the oven Friday to reheat to a proper temp without over cooking?

this is way beyond my comfort level but the PRR will just be for me and SIL and he will be happy with almost anything - but preferred temp is always med-rare.  

Any thoughts on temp/time if a reheat would work?

Thanks in advance!

My buddy has a steam oven ... works a charm for reheating meat without drying it out.  Wonder if this would work for prime rib ... I think so. But if you don't have a steam oven ... what about a pressure cooker, like an Instapot?

Man I don't have either of those.   Solid suggestions though.

littlerascal56

We microwave it for a couple minutes, then dunk in hot Au jus sauce for a minute and serve. Tastes just like it came off the grill.

Photo Egg

Just do it in little steps. 30 is not real cold.
Clean out your Egg today. Get it loaded with fresh lump.
Start you fire several hours before you’re ready to start cooking.

Get your Egg nice and stabilized.
Once it’s cooking on the Egg it’s a very easy cook and very little work.
The rewards of fresh off the Egg will warm you up fast.
IMO…much easier and less stress than trying to warm it up the next day.

Legume

1. cook it when you want to eat it, it will be warmer by the egg (and don’t you hunt when it’s cold?)

or

2. reheat with redneck sous vide, meat in ziplock bag, pot or cooler full of hot water (140-150)

lousubcap

I'm with @Photo Egg.  I will be dealing with the same thing on Saturday with the temp supposedly a high of 15*F.  Prepping the L&S BGE's and drum smoker today.  Then fire 'em up, get stable (figuring longer to get to stable temp) and cook.  Minimal outside exposure is the goal.  
No worries with much carryover cooking for sure.  

TechsasJim

Thank you all for the replies.   As things work out there has been a big change in our plans due to family illness so there will likely not be a cook.  

Wishing you all safe and happy holidays.   

Mark_B_Good

TechsasJim said:

Mark_B_Good said:

TechsasJim said:

Contemplating something I have never done-due to weather.    

I always do a prime rib roast for Christmas.    This year we are doing an early get together and the High temp this Friday will be 30 (remarkable for SE TX).  

With this I am thinking about cooking it on the egg Thursday then wrapping/refrigerating it/then reheating for Friday. 

Anyone see any perils in this?    If so it’s a non starter.   If not could I drop it in the oven Friday to reheat to a proper temp without over cooking?

this is way beyond my comfort level but the PRR will just be for me and SIL and he will be happy with almost anything - but preferred temp is always med-rare.  

Any thoughts on temp/time if a reheat would work?

Thanks in advance!

My buddy has a steam oven ... works a charm for reheating meat without drying it out.  Wonder if this would work for prime rib ... I think so. But if you don't have a steam oven ... what about a pressure cooker, like an Instapot?

Man I don't have either of those.   Solid suggestions though.

I'd honestly attempt to experiment ... do you have a way to steam vegetables in a pot?  Use same apparatus? Slice, put in steam pot and heat up? You may have to do it several times to get enough meat?

Ozzie_Isaac

TechsasJim said:

Thank you all for the replies.   As things work out there has been a big change in our plans due to family illness so there will likely not be a cook.  

Wishing you all safe and happy holidays.   

Sorry for the way it shook out.  Hopefully everyone gets well.