The Absolute Best Reheating Method For Juicy Prime Rib

If you've ever been to an elegant wedding, New Year's Eve party, or Easter celebration, then you may have been lucky enough to have been served a ruby slice of prime rib. According to Mr. Steak, prime rib — also called a standing rib roast — is cut from, as you may have already inferred, the cow's ribs, and is a classic entrée option for a variety of holidays, The Spruce Eats notes. Big on rich, meaty flavor and typically served medium-rare in order to fully enjoy its juicy beefiness, prime rib is often reserved for special occasions for a very significant reason — its cost.

Prime rib's prized status, dramatic presentation, and wonderful flavor are all factors that up this cut of meat's price, with just a three-pound rib roast going for $299 at D'Artagnan, for example, and dry-aged versions often costing more. So if you've gone to the trouble — and significant expense — of preparing prime rib at home, and have found yourself with some leftovers, you're definitely going to want to choose a gentle reheating method that will keep the meat moist and flavorful.

A slow, gentle bake will heat prime rib through without overcooking it

According to Cook's Illustrated, an ideal prime rib is tender, with a rosy, juicy interior. The outlet's recommended technique for achieving this is cooking the roast in a very low oven, allowing the meat to slowly come to temperature, and then broiling it to achieve a nice, browned crust. And that technique is very similar to the site's approach to reheating any leftover prime rib. A gentle, low-temperature bake that will take the chill off the meat without overcooking it and destroying its delicate texture.

If you've hosted a fancy party and have some leftover prime rib on hand, Cook's Illustrated recommends heating the cut of meat uncovered on a wire rack set over a rimmed baking sheet placed on the middle rack of a 250-degree Fahrenheit oven. Cook the meat until its internal temperature registers 120 degrees on a meat thermometer, about 60 to 90 minutes. Then, in order to brown the outside, pat the meat dry with paper towels and sear it on all sides in a hot, oiled skillet for one to two minutes per side. This method will heat and brown the prime rib without taking it past its original cooking temperature and allow you a couple of delicious servings more of this elegant, special occasion beef.