best way to re heat prime rib??

[Slow Joe's]

Cooking a prime rib for in laws ahead of time and need advice on the best way to re heat in the oven as thats all they have.

Thanks,
Joe

 

[keale]

I would re-heat in some au jus (sp?) in a saute' pan...

 

[LMAJ]

yikes... never had any left-overs - good luck...

 

[Lakeside Smoker]

I would just place it on a rack in a baking pan with a little beef broth on the bottom. Reheat at 300-350 until till internal temp reaches 125* (if your looking for rare)
How much ahead of time are you cooking this? Is it the same day? I once held a prime rib roast in a warm cooler for 4 hours. One of the best I made.

Mike

 

[Jeremiah]

When initially cooking the roast I would not take it much past 110 or so, I would leave that for when you reheat it in the oven. How much time is going to be in between ?

 

[Azinine]

When initially cooking the roast I would not take it much past 110 or so, I would leave that for when you reheat it in the oven. How much time is going to be in between ?

I must say that I've never done it, but I like \m/'s approach.

 

[Slow Joe's]

Thanks for the responses. It will be cooked next week for Thanksgiving. I will vacuum seal it and drop the bag in ice water then freeze it. I know, I know, I know, but they are paying for it and they are dead set on this idea. I have voiced reservations but it's their $.
I will probably loan them a remote thermometer tell them to put a little beef broth or au jus in the foil and wrap tightly and take it to 135*.
Any other ideas or will this suffice?

Joe

 

[Nitrofly]

Thanks for the responses. It will be cooked next week for Thanksgiving. I will vacuum seal it and drop the bag in ice water then freeze it. I know, I know, I know, but they are paying for it and they are dead set on this idea. I have voiced reservations but it's their $.
I will probably loan them a remote thermometer tell them to put a little beef broth or au jus in the foil and wrap tightly and take it to 135*.
Any other ideas or will this suffice?

Joe

You mean your not invited for diner??
are you going to smoke the Rib Roast??:?:
make sure to have them bring the roast
to room temp before reheating..:idea:

 

[Lakeside Smoker]

Thanks for the responses. It will be cooked next week for Thanksgiving. I will vacuum seal it and drop the bag in ice water then freeze it. I know, I know, I know, but they are paying for it and they are dead set on this idea. I have voiced reservations but it's their $.
I will probably loan them a remote thermometer tell them to put a little beef broth or au jus in the foil and wrap tightly and take it to 135*.
Any other ideas or will this suffice?

Joe

By the time they thaw the prime rib the right way (in the fridge), get it to room temp, reheat it in the oven until it hits 135*, then rest and slice...I'm thinking you should teach them how to cook it instead. I think it would be less work for them and certainly less work for you. :-D

 

[Jeremiah]

If 135 is your goal temp you should probably pull it out a bit earlier to account for carryover. Coming out of a 350 oven it's still going to climb up a bit.

No chance in doing this closer to Thanksgiving so you won't have to freeze?

 

[jsimonson0]

Thanks for the responses. It will be cooked next week for Thanksgiving. I will vacuum seal it and drop the bag in ice water then freeze it. I know, I know, I know, but they are paying for it and they are dead set on this idea. I have voiced reservations but it's their $.
I will probably loan them a remote thermometer tell them to put a little beef broth or au jus in the foil and wrap tightly and take it to 135*.
Any other ideas or will this suffice?

Joe

Yes. Find an extra-large full rack, and when pulling it off the smoker, 2 bones separate themselves from the rack and stay in the smoker until they reach temp, then magically make their way onto your plate. Weird how that sort of thing just happens on its own, huh?