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OP
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[b][/b]would any of fine gentlemen please tell me the best way to reheat primerib thanks dave in wyo
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Joined: Jun 2010
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Campfire Outfitter
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Campfire Outfitter
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I always made french dip w au jus, burritos, tacos, or a skillet breakfast.
Enjoy!
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Joined: Nov 2008
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Campfire Ranger
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Campfire Ranger
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Funny timing. My kid brought home some prime rib he got for his meal at work he let sit in the fridge for a day and a half.
I just got done kicking my fingers. I slapped it in a cast iron pan for a few minutes both sides. Rendered the fat and kept it bloody in the center
MAGA
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Joined: Jun 2001
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Campfire Outfitter
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I tried using a1/4 of broth in a pan with foil in oven at 250 for 20ish min, but seemed to taste bland. I ate off it a couple days, then the dogs enjoyed it.
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Campfire 'Bwana
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Campfire 'Bwana
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Funny timing. My kid brought home some prime rib he got for his meal at work he let sit in the fridge for a day and a half.
I just got done kicking my fingers. I slapped it in a cast iron pan for a few minutes both sides. Rendered the fat and kept it bloody in the center Yep. If it's a slice I'll reheat it that way too. I've never tried/had to reheat the unsliced portion of a prime rib.
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Joined: Feb 2001
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Campfire Outfitter
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Campfire Outfitter
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Used to get Friday night special left over prime rib and eggs at a local tavern on Saturday mornings.
The cook warmed in up by submerging it in a pan of warm beef broth.
Always tasted as good as fresh prime rib to me.
Virgil B.
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Campfire Tracker
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Campfire Tracker
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Used to get Friday night special left over prime rib and eggs at a local tavern on Saturday mornings.
The cook warmed in up by submerging it in a pan of warm beef broth.
Always tasted as good as fresh prime rib to me.
Virgil B. This is what we do
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thank you fine fellas for the replies dave in wyo.
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Campfire Regular
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Campfire Regular
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Maybe useful…
When I was a cook at a steakhouse there was a handful of customers who would come in and order a 22oz prime rib, as rare as possible. With the added request to add grill marks. So I’d oblige. 2 minutes, rotate, 2 minutes. Flip. Repeat. I was curious so I did the same for myself, and dammed if it wasn’t great.
Makes me wonder if it wouldn’t a decent way to heat leftovers up.
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Joined: Dec 2013
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Campfire Regular
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Campfire Regular
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Used to get Friday night special left over prime rib and eggs at a local tavern on Saturday mornings.
The cook warmed in up by submerging it in a pan of warm beef broth.
Always tasted as good as fresh prime rib to me.
Virgil B. While cooking at a steakhouse…. We’d have a pot constantly boiling with an jus. If someone requested their prime rib cooked more than the ends of the roast… it would be dunked in that au jus for a short while.
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Joined: Jun 2004
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Campfire 'Bwana
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Campfire 'Bwana
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Maybe useful…
When I was a cook at a steakhouse there was a handful of customers who would come in and order a 22oz prime rib, as rare as possible. With the added request to add grill marks. So I’d oblige. 2 minutes, rotate, 2 minutes. Flip. Repeat. I was curious so I did the same for myself, and dammed if it wasn’t great.
Makes me wonder if it wouldn’t a decent way to heat leftovers up. 2 min, turn for diamond marks, 2 min, flip, 2 min, turn for diamond marks, 2 min over a hot fire is how I typically grill a nice steak to medium rare in 8 minutes
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Depending on the thickness and heat- that’s perfect! Cooking a prime rib roast for a restaurant we’d always err on the side of rare, as you can’t uncook it to order. Our grill had a definite hot spot, and that’s where the searing was done. I’m probably exaggerating on the 4 minutes per side. Ribeye pic from Xmas… just cause.
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Campfire Greenhorn
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Campfire Greenhorn
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Use a sous vide, look it up and thank me later…
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Use a sous vide, look it up and thank me later…
This. How I reheated my prime rib for lunch today. Turned out just as good as Christmas Day.
Despite my user name, no I am not from Texas.........
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Lots of dishes taste as good, or even better, reheated the next day. IMHO, prime rib is not one of them. Don't get me wrong, it's still good. It just never compares to a roast fresh out of the oven, and I've tried all the methods mentioned above. Again, just my opinion.
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