Ingredients
Equipment
Method
- Begin by slicing your leftover prime rib into desired thickness. For optimal reheating, aim for slices that are about ½ to ¾ inch thick. If your prime rib is already sliced, you can proceed to the next step. If it's a larger roast, slicing it now will ensure even heating.1-2 pounds cooked prime rib roast
- Select a heavy-bottomed skillet, such as cast iron or stainless steel, that can accommodate all your prime rib slices comfortably in a single layer. Place the skillet over medium heat.
- Once the skillet is warm, add the olive oil or rendered prime rib fat. Allow it to heat up slightly until it shimmers, but not so much that it begins to smoke. This fat will help create a beautiful sear and add moisture.1 tablespoon olive oil or rendered beef fat, 1-2 pounds cooked prime rib roast
- Carefully place the prime rib slices into the preheated skillet. Avoid overcrowding the pan, as this will steam the meat instead of searing it efficiently. Work in batches if necessary.1-2 pounds cooked prime rib roast
- Let the first side of the prime rib sear undisturbed for about 2 to 3 minutes, or until a nice golden-brown crust forms. This searing process is crucial for locking in juices and developing flavor.1-2 pounds cooked prime rib roast
- Using tongs, carefully flip each slice of prime rib to sear the other side for another 2 to 3 minutes. Continue to monitor the heat, adjusting it down if the slices are browning too quickly.1-2 pounds cooked prime rib roast
- Once both sides have a good sear, it's time to create a little steam to ensure tenderness. Pour the beef broth or water into the skillet. If you're using fresh herbs like sprigs of rosemary or thyme, add them to the pan now – they will release their wonderful aromas as they heat.1/4 cup beef broth or water, fresh herbs like rosemary or thyme
- Gently swirl the pan to distribute the liquid around the prime rib. Allow the slices to simmer in the liquid for an additional 1 to 2 minutes, basting them occasionally with the pan juices using a spoon. This step adds moisture back into the meat and infuses it with the herb flavors.1-2 pounds cooked prime rib roast, 1/4 cup beef broth or water, fresh herbs like rosemary or thyme
- The goal is to heat the prime rib through without overcooking it. You're looking for the meat to be warm and tender. If you have a meat thermometer, the internal temperature should ideally be around 130-135°F (54-57°C) for medium-rare.1-2 pounds cooked prime rib roast
- Remove the prime rib slices from the skillet and place them on a clean plate. Let them rest for a minute or two before serving. This brief resting period allows the juices to redistribute, ensuring maximum tenderness and flavor. Season with salt and freshly ground black pepper to taste just before serving.1-2 pounds cooked prime rib roast, salt and freshly ground black pepper
Notes
Properly storing and reheating your prime rib is essential to enjoying it to its fullest. Store in the refrigerator for up to 3-4 days. For longer storage, freeze for 2-3 months. For larger amounts, reheat in a 250°F (120°C) oven with beef broth or water, covered, for 15-20 minutes per pound.