If your holiday dinner plans include roasting a prime rib, then be prepared to enjoy any leftover meaty slices for days to come! Trouble is, sometimes reheating prime rib turns the meat dry and gray. To the rescue: We talked to a chef for the best ways to heat up leftovers so they retain all the flavors of this rich and hearty beef roast. Here’s how to reheat prime rib so it’s tender and delicious a second time around!
What cut is a prime rib?
Prime rib is cut from the rib primal section of the cow. It’s popular for roasting because it contains lots of marbling (fat streaks) that keep the meat succulent as it cooks. Whether you opt for a bone-in or boneless variety, a eight to 10-pound prime rib can feed several people and leave you with yummy leftovers that last for up to four days in the fridge. When you’re ready to enjoy those leftovers, reheating them on the stove or in the oven yields buttery results every time!
Chef’s secret to moist reheated prime rib
You’ve already done the hard work of roasting your prime rib to perfection the day of. Now, Courtney Rada, chef and TV host, suggests gently reheating it to avoid tough and dry meat. “The trick is to cook it at a low temperature with some extra moisture to ensure it doesn’t dry out or lose that pink, tender center,” she says. A mild temperature and any leftover au jus (meat juices) will go a long way to creating succulent reheated prime rib.
For 1 or 2 slices: reheating prime rib in a steamer
If you’re only reheating a slice or two of prime rib, try this stovetop steamer method as it’s a quick and hassle-free option. All you need is a steamer insert that fits nicely over your pot and foil to hold in the meat’s juices. Then, you can follow Rada’s five steps for steaming success:
- In a pot, bring in one to two inches of water to a simmer over medium heat before placing the steamer insert on top.
- Tightly wrap each leftover slice with some of the meat juices in a piece of foil.
- Place the meat pouches side by side in the steamer and cover the pot.
- Allow meat to warm for about four minutes, or until prime rib is heated thoroughly and reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the pouches from the steamer and allow the meat to rest for five minutes before serving.
Note: If your steamer basket is too small, do this process one slice at a time.
For a whole roast: reheating prime rib in the oven
A prime rib that’s still left whole yields more slices and is best warmed up in the oven for evenly heated meat. Here, Rada shares her six steps for reheating a whole prime rib roast in the oven:
- Take the prime rib out of the fridge and allow it to sit at room temperature for about 30 minutes.
- Preheat your oven to 300°F.
- Once your prime rib reaches just about room temperature, place it in a roasting pan.
- Pour your leftover au jus over the meat. (Note: You can also pour ¼ cup of beef stock over the meat.)
- Cover the meat in foil and place in the oven until it reaches an internal temperature of 165 degrees Fahrenheit. Cooking times vary depending on your oven, so check the internal temperature about every 10 minutes to ensure it doesn’t dry out or overcook.
- Remove the prime rib from the oven and rest for 10 minutes prior to slicing and enjoying.
A delicious prime rib recipe worth reheating
Our test kitchen’s Rosemary-Kissed Prime Rib recipe is mouthwatering the day of and even more delicious once reheated. Serve it with sides like crockpot scalloped potatoes, instant pot collard greens or Christmas casseroles to complete your festive feast!
Rosemary-Kissed Prime Rib
We coated this tender centerpiece with a savory rub and finished it with a pat of herb-and-garlic infused butter for an extra dose of deliciousness.
Ingredients:
- ¼ cup chopped fresh rosemary
- 2 Tbs. olive oil
- 1 Tbs. chopped fresh thyme
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. pepper
- ½ cup butter, room temperature
- 1 (6 to 7 lb.) standing rib beef roast
- 2 cloves garlic, minced
- Flaky sea salt (optional)
Directions:
- Active: 40 mins
- Total time: 5 hrs, 20 mins
- Yield: 12 servings
- Heat oven to 225°F. In small bowl, combine 2 Tbs. rosemary, olive oil, thyme, garlic powder, ½ tsp. salt and pepper; sprinkle all over meat and place in roasting pan. Roast until meat thermometer inserted near center away from bones registers 125°F, 3 hours, 15 minutes to 4 hours. Let rest 30 minutes.
- Meanwhile, in small bowl, combine butter, garlic, remaining 2 Tbs. rosemary and ½ tsp. salt. Place sheet of plastic wrap on counter; transfer butter to center. Roll into log; wrap and chill at least 1 hour.
- Just before serving, heat oven to 500°F; return rib roast to oven and cook until crust is browned, about 10 minutes. If desired, sprinkle with sea salt. Serve with herb butter.
- Easy variation: Make a Citrus Herb Butter: Sub in 2 Tbs. chopped fresh parsley for rosemary. Combine butter, parsley, garlic, ½ tsp. salt and ½ tsp. each grated lemon and orange zest. Continue with recipe as directed.
