Prime rib leftovers

Niner

Got about 2 ribs worth of meat as leftovers from this weekend's rib roast cook. This was the first time I cooked a rib roast and wanted to know how I should go about reheating the leftovers for tonight's dinner.

Thanks in advance!

vidalia1

We will be having prime rib leftovers tonight as well. I will trim the meat up real thin and heat it up in a CI skillet with some au jus leftover and I will grill some onions with it. I will add some sliced mozzarella cheese and make a nice "philly" style sandwich out of it...that is just one of many ways to eat the leftovers.

SmokinParrotHead

I reheated mine for breakfast yesterday, went great with the omelets. I cut mine up into small chunks and reheated it on medium heat in a skillet, using the au jus in the pan.

Haggis

While this may seem like sacrilege, I have often warmed up slabs of prime rib leftovers in my 20-year old Thermadore microwave at low levels. Most microwaves do not do this well because they hit the target with beams of full-strength waves in bursts that are timed according to the set level. A few, including mine, actually adjust the strength of the waves - that is, 30 percent is actually 30 percent of full strength rather than full strength for 20 seconds of every minute. The warming effect of my microwave is really superior and, unless set for unlikely times, doesn't re-cook the meat. Since I like my meat fairly rare, this is a terrific benefit.

mkc

I reheated our boneless ribeye roast leftovers today and was pretty darned pleased with the result so I thought I'd share.

I sliced the remaining into equal steak-thickness portions (which was 2 steaks, given what was left of our roast). Put them in a ziploc in a single layer and pushed as much air out as possible, then hot tubbed with our hottest tap water for 40 minutes.

Put a dry cast iron skillet on the stove and got it smoking hot. Put the hot-tubbed steaks on a plate and lightly seasoned (with DP's Raising the Steaks, of course). Seared the steaks about 30 seconds per side in the cast iron skillet. I also quickly reheated the au jus in the same skillet.

Still the same level of pink in the middle, they were fantastic - Steve and I thought they were almost better reheated (must have been the additional DP rub).

No pictures - we were hungry

Michelle