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Leftover rib roast
WooPig
Posts: 17
I cooked a bone in rib roast last night and with it just being me and the wife, I have quite a bit leftover. What's y'all suggestions on how to reheat it or what to do with the leftovers? The bone is still in the unsliced pieces and they are about 2lbs apiece. Thanks for any suggestions.
Comments
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Cold sliced for sandwiches is always a good option.
Reheating is a bit tricky. Make sure to not go over the temp you cooked it to originally - it doesn't need additional cooking. I generally put slices in warm broth to heat them up. Its easier to make sure the broth is at the proper temp than most other means. Sous Vide is of course very precise in reheating the beef to a desired temp.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
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Here is the beef in question.....
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Vac seal the slices to reheat in boiling water.Living the good life smoking and joking
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Sous vide at 130-135 would be perfect!In the bush just East of Cambridge,Ontario
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Last year I made Philly Cheesesteaks with some of my leftover Christmas roast. They were awesome.Michiana, South of the border.
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Make French Dip Sandwiches
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This but do 125 then oil and season both sides and do a 90 sec per side open lid sear you got ribeye steaks!GlennM said:Sous vide at 130-135 would be perfect!“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 -
The sous vide reheat will make it just as delicious as the day you cooked it if you don’t want to sear them off“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 -
French Dip definitely.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Odds are sous vide is not in his arsenal. If so, then double bag zip-loc with as much air removed as possible then into a batch of hot water til you get close to the temp mentioned by @Hans61 . Then follow his suggestion to sear them off. As with most things BGE, many ways to get there. Enjoy whatever route you choose.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I would hold them by the bone and eat them cold in the light of the refrigerator in the middle of the night.
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With or without underwear?CanadianAnvil said:I would hold them by the bone and eat them cold in the light of the refrigerator in the middle of the night.Michiana, South of the border. -
Do you really want that picture in your head?Teefus said:With or without underwear? -
Haha. I opted to grill it off to a perfect medium and it was delicious. I was worried about it drying out some but it turned out great. Thanks for the suggestions guys! Merry Christmas! Cheers!
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