How To Reheat Prime Rib Slices Without Drying Them Out

Purchasing, cooking, and serving a prime rib of beef (sometimes called a rib roast) is a special treat for a lot of people, which is why it's such a popular dish to serve during the holidays. It's an extremely tender and flavorful part of the steer with an equally extreme price tag to go with it. 

Because these roasts are larger, there are often leftovers. But, like a premium steak, it's difficult (if not impossible) to reheat a leftover slice of prime rib to its original glory. More often than not, that beautiful, pink slice of meat gets overcooked, gray, and dry when you try to warm it up again. The trick to reheating successfully is employing low and slow heat until the meat is warmed through.

Start by heating your oven to a relatively low heat – no higher than 300 degrees Fahrenheit. Place your leftover prime rib in an oven-safe dish with a bit of juice from the original prime rib (if you have it) or beef broth. Cover the dish with foil and start checking the temperature of the meat after 10 minutes. If you want it warmer, keep it in the oven for another 10 minutes. The result should be meat that is hot and tender without being dry. Yes, you can always microwave the leftover prime rib or place it on a hot grill for a couple of minutes, but you do risk losing the moisture that the beef is known for.

If the flavor and color of your leftover prime rib is more important to you than the temperature of it, enjoying it in a cold state can be a delicious option. There are several dishes you can use the cold meat in, like the best roast beef sandwich you've ever had or in a Pittsburgh salad, complete with fried potatoes, cheese, and a creamy dressing. 

For years now, I've taken my leftover prime rib and repurposed it into day-after-Christmas crostini. After toasting slices of baguette or ciabatta in the oven with olive oil, I rub each slice with raw garlic and top with thinly sliced, cold prime rib, caramelized onions, sautéed wild mushrooms, and whatever leftover cheese I have (from shredded aged Cheddar to blue cheese that I incorporated into a creamy sauce). 

If your prime rib was cooked rare to medium rare, a great option for leftovers is to make beef carpaccio by slicing the leftovers paper thin (you'll need a good quality, very sharp chef's knife) and drizzling it with extra virgin olive oil, shavings of Parmigiano, and capers. Of course, you could also use your leftover roast for any dish that requires beef, like stroganoff, beef and broccoli, Vietnamese pho, or Philly cheesesteak sandwiches.