Re-heating beef rib roast

[MMerrill]

I roasted a 7lb rib roast to rare for a dinner the other night. I have about half of it left over and want to reheat it without cooking it too much more if possible. Is there a good way to go about this?

[NancyH]

Did you make gravy? Our secret to re-heating any meat - beef, turkey, chicken - is to make gravy. When it's time to reheat, slice the meat (or cut into serving pieces) and simmer gently in the gravy. Works every time!

[Lilija]

I cut it into thicker pieces, and quickly sear it on a hot pan. It gets a little more cooked, but with good timing, you should get it warm, a little brown on the outside, but the center stays rare. I use this technique for lamb, too, when I have leftover leg of lamb.

[MMerrill]

No gravy. The searing option seems like a good option. I was wondering about heating the whole thing up in a very low temp oven, say 250 degrees?

[JAZ]

I read somewhere (I think in one of Robert Wolke's books) about the following technique: slice the beef, then place in a ziplock bag with any juices you may have and seal. Submerge the bag in hot water and heat it that way. It works very well -- it's great for leftover steak, too.

[MMerrill]

I read somewhere (I think in one of Robert Wolke's books) about the following technique: slice the beef, then place in a ziplock bag with any juices you may have and seal. Submerge the bag in hot water and heat it that way. It works very well -- it's great for leftover steak, too.

Now that's an interesting idea. Will try it tonight!

[Special K]

We tried the ziplock bag in hot water method last night with some lamb chops - worked perfectly! Thanks.

[dougal]

I read somewhere (I think in one of Robert Wolke's books) about the following technique: slice the beef, then place in a ziplock bag with any juices you may have and seal. Submerge the bag in hot water and heat it that way. It works very well -- it's great for leftover steak, too.

Now that's an interesting idea. Will try it tonight!

Next stop the Sous Vide topic !