Ingredients
Equipment
Method
- If your prime rib is a large roast, slice it into individual portions about 1/2 to 3/4 inch thick. For smaller pieces or roasts, simply slice them into desired serving sizes. It's best to reheat prime rib slices rather than a whole roast as they tend to dry out less. Ensure the beef is chilled; cold prime rib reheats more evenly than room-temperature meat.1-2 pounds leftover cooked prime rib, chilled
- Pat the prime rib slices dry with paper towels. This step is crucial for achieving a nice sear. In a small bowl, whisk together the garlic powder, onion powder, a pinch of salt, and a generous amount of black pepper. Sprinkle this seasoning blend evenly over both sides of the prime rib slices.1-2 pounds leftover cooked prime rib, chilled, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and freshly ground black pepper
- Heat the olive oil or butter in a heavy-bottomed skillet (cast iron works wonderfully) over medium heat. You want the pan to be hot enough to sizzle when the meat is added, but not so hot that it burns the seasoning or the exterior too quickly.1 tablespoon olive oil or unsalted butter
- Carefully place the seasoned prime rib slices into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary. Sear for 2-3 minutes per side, or until a beautiful golden-brown crust forms. This searing helps to lock in moisture and add an extra layer of flavor.1-2 pounds leftover cooked prime rib, chilled
- Once seared, add the beef broth or water to the skillet. It will bubble and steam up. Use a spatula to scrape up any browned bits from the bottom of the pan – this is where a lot of flavor is! Reduce the heat to low, cover the skillet tightly with a lid, and let the prime rib simmer in the broth for approximately 5-10 minutes. This steaming process gently reheats the meat without drying it out. The longer you simmer, the more tender the meat will become, but be mindful not to overcook it, especially if it's a leaner cut.1/4 cup beef broth or water, 1-2 pounds leftover cooked prime rib, chilled
- Carefully remove the reheated prime rib slices from the skillet. Let them rest for a minute or two before serving. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and moisture. Serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.1-2 pounds leftover cooked prime rib, chilled
Notes
Avoid microwaving if possible. For oven reheating, preheat oven to 300°F (150°C), place slices in a baking dish with a few tablespoons of broth, cover tightly with foil, and reheat for 10-15 minutes per inch of thickness.