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Best way to reheat Prime Rib?

I have wonderful prime rib leftover from Christmas that I currently have in the freezer along with about 1/4 cup of the au jus. The piece of beef is about 2 1/2 inches thick and includes both one end cut and then the rest up to the wonderfully rare center. What would be the best way to reheat this, yet retain it as rare as possible?

Heat the au jus then place the rib in the hot sauce for a short amount of time. It will warm it but not cook it more and will help keep it very moist. Thats how they do it in restaurants.

6 thoughts on “Best way to reheat Prime Rib?

  1. Ƕāūţē çūīşīņē ḟōŗ Ṁŗ.Đēāţħ ® says:

    200 oven 15 minutes, that low of temp would heat it up but wont change the internel temperture of the rareness
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  2. justme says:

    I’d simmer it in the au jus. It won’t stay totally rare, but it will remain moist. Serve it with some horseradish sauce!
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  3. Rick K says:

    I don’t know, but can I come over and share it with you?

    When the waitress asks me how I’d like my steak cooked, I tell her to give me a sharp knife, and run the steer past my table!

    But one of the most common mistakes I hear is the phrase "the au jus." In French, "au jus" means "with juice." So "the au jus" means "the with juice." A minor point, but it annoys me!

    Enjoy your prime rib!

    Happy New Year!
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  4. toymama says:

    Heat the au jus then place the rib in the hot sauce for a short amount of time. It will warm it but not cook it more and will help keep it very moist. Thats how they do it in restaurants.
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  5. blueelk223 says:

    Sorry to be the barrer of bad news but if you want to reheat anything in the mind of the the health department you have to bring it to a tempature of 165 degrees F. Now knowing that you like your meat as rare as possible
    I might suggest you try to reheat it in a sautee pan wrapped in lettuce leavs to pervent over cooking the meat.
    Just a suggestion!
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  6. heartbeats says:

    Hello there, I read all of the responses to your question,, I like the au jus, ones the best ,thats probably how i’d do it also, however your meat will not stay very rare, it should stay tasty though, make sure it’s thawed out or you’ll have to ”boil” it in the juice (au jus) to get it to temp,,also make more au jus,,good luck
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