Prime rib leftovers....

[Jan Primus]

I have a good 24oz leftover slab from the weekend...not sure how to re-heat without overcooking it. It was orginally cooked between rare and med-rare. Thinking of searing it on the Q for a minute or two per side? Or in the oven low temp then cut into thin slices and prime on a bun?

[nibor]

Make a nice sauce, heat it in a wide pan. Thin slice the meat, immerse it in the sauce just long enough to warm it up a bit. Eat.

[Jan Primus]

Oh I was way off I only have a 16oz slab plus about 16oz in two ribs. Thanks for the suggestion Nibor but I'm too lazy and lacking ingrediants for a sauce tonight.

[JohnnyH]

Hash.

[nibor]

Absolutely. Hash makes everything wonderful.

[qrn]

Eat it cold with a nice fresh gaspacho(sp) and some fresh crusty white bread.and creamed horseradish on the side..

Bud

[Ann_T]

I'm not big on leftovers, but I love beef dip sandwiches made with leftover prime rib. I want the meat sliced very thin and piled on thick. It is one of the few things I'll get out my big electric slicer for.

[Jmahl]

Slice and immerse in warm stock and serve. The beef will retain moisture and taste.

Jmahl

[heidih]

I'm not big on leftovers, but I love beef dip sandwiches made with leftover prime rib.  I want the  meat sliced very thin and piled on thick.  It is one of the few things I'll get out my big electric slicer for. 

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Oh Ann! Thank you for posting again- your photos are mouth-watering and your concepts inspired (don't get me started on your bread...) Way welcome back, as the kids say...

[Obese-Wan Kenobi]

You can make Philly Cheese steaks. Yum!

[tim]

I have a good 24oz leftover slab from the weekend...not sure how to re-heat without overcooking it. It was orginally cooked between rare and med-rare. Thinking of searing it on the Q for a minute or two per side? Or in the oven low temp then cut into thin slices and prime on a bun?

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Jan.

I think your instincts are correct.

Cut the meat into a thick steak. Bring it to room temp and sear it on very high heat for one minute on a side. This makes for a wonderful steak.

Tim

[TongoRad]

My fave thing is to do a sort of combo of the two previous posts- I cut the meat into cubes and sear them in a screaming hot cast pan, add onions and cheese (as carefully as I can) at the last minute, and then turn the works into a heck of a steak sandwich. The cubed beef gets a nice crust on the outside and stays pink in the middle. If I have mushrooms and/or peppers it is all for the better.

[JimmyWu]

CHEESESTEAK HOAGIE.... sliced razor thin, lottsa fat, chopped while frying add provolone, lettuce, tomato, mayo & a quality roll.

The "Real Thing" in Towson, MD. has been doing it like this for over 20 years. I think it's the best, the meat is chopped fine like ground beef.

-Jimmy

[Jan Primus]

I have a good 24oz leftover slab from the weekend...not sure how to re-heat without overcooking it. It was orginally cooked between rare and med-rare. Thinking of searing it on the Q for a minute or two per side? Or in the oven low temp then cut into thin slices and prime on a bun?

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Jan.

I think your instincts are correct.

Cut the meat into a thick steak. Bring it to room temp and sear it on very high heat for one minute on a side. This makes for a wonderful steak.

Tim

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This is exactly what I did...16oz slab brought to room temp, seared for about 1 minute per side on high heat on the Weber...cooked still under medium not bad at all.

Edited January 24, 2008 by Jan Primus (log)