What is the Best Way to Reheat Prime Rib?

Prime rib is an expensive choice of meat, which just about everyone at one time or other loves to eat. At times people will go to dinner and order prime rib with not knowing the size of the plate they will get. They will have it packaged and brought home for snack later.

Juices from the prime rib should never be thrown out till the prime rib is gone. The juices make an excellent way to warm up the prime rib when cold.

When taking home a prime rib from dinner makes sure you ask to have some extra juices placed in a container. To re-warm the prime rib, place the juice in a small sauce pan. Warm, and then place the prime rib in the juice till warm. Once done take out and serve.

Remember when warming prime rib in the juices it is not necessary to get the juices boiling hot. Boiling hot juices will toughen the meat and prime rib is usually served warm but not extremely hot. This is so that the meat does not cook to the next temp of doneness.

When reheating prime rib at home, there a couple of ways this can be done.

With small amounts of meat that is sliced, warm the juices from the prime rib, place in the warm juices and serve when warm.

Prime rib that was cook with out being sliced placed in a large oven pan; place the juice in the bottom of the pan. Then cover the pan with aluminum foil and seal the edges not to let any steam escape. Turn the oven on to around 275 degrees. Once the oven is pre-warmed, place the prime rib in the oven.

Cook till warm or about 30 minutes depending on the size of the prime rib. Once warm, remove the pan from the oven let stand a couple of minutes, to allow the steam to settle. Remove the aluminum foil and serve with warm juice over the slice of meat.

One recommendation not to do is re heat prime rib in the microwave. This will toughen the meat and cook it till it is over done with in minutes.

Prime rib is a tender cut of meat. Once prepared correctly the meal will be a success. Always cook prime rib slow for tenderness and warm for eating.