Best Way to Reheat Prime Rib

Prime Rib is the king of Sunday night roasts. The only thing better than Prime Rib on Sunday night is Prime Rib on Sunday and Monday night.  

However, as you probably know, it is very tricky to reheat Prime Rib and maintain its depths of flavor and tenderness. We’ve put together a guide to help you out. We’ve included a little bit about storing your leftovers, as well as four different methods for reheating them safely. 


How to Store Leftover Prime Rib (to get better quality leftovers) 

The foundation of preparing good leftover Prime Rib is storing your leftovers correctly. Here are our tips for storing your leftovers:  

  • Don’t –  Slice up the meat before storing it. The bigger the cut of leftover meat, the more chance you have of getting a juicy serving from your leftovers.  
  • Do – Put your leftovers away as soon as you’ve finished serving up dinner. The sooner you can get them prepared for storage, the more moisture you’ll be able to preserve.  
  • Do – Drizzle 3-4 tablespoons of fat/dripping from the bottom of your roasting pan over the leftover meat before preparing it for storage.  
  • Do – Wrap your leftovers in plastic wrap; make sure they are completely airtight before storing in the fridge or freezer.  
  • Do – Try and keep the roasting pan you cooked the original meal in. There will be lots of fat and flavor left in there that you can use to enhance your leftovers. 

Best Way to Reheat Prime Rib

How long can I store leftover Prime Rib for? 

  • Freezer – You can store leftover Prime Rib in the freezer for up to six months. Do make sure to defrost it before trying any of our reheating methods.  
  • Fridge – technically, you can store leftover Prime Rib in the fridge for up to six days. However, we recommend using your leftovers the day after they were originally cooked as they will become drier every day they are left in the fridge. 

Reheat in the Steamer 

Steaming your prime rib is a great option if you want a juicy cut in a short amount of time. It is also a great option for all the smaller leftover pieces. 

Take the Prime Rib out of the plastic wrap, and place it into a sheet of tinfoil wrap instead – making sure to transfer all juices and dripping from the original wrap to the new one.  

Pour a few tablespoons of beef stock or broth over the meat. If you have any leftover fat from the original roasting pan, add this too. This will add moisture back into the meat and help the flavors develop whilst steaming. 

Wrap the meat up loosely (think wrapping salmon for oven cooking), making sure to securely seal the ends of the package. Failing to do this may result in a loss of moisture from the meat.  

Place the parcel in your steamer, cover the steamer with a lid and allow to cook for 2-7 minutes (depending on the size of the cut). A large cut may take longer. 

When serving, make sure that you are serving the leftovers directly onto a plate so as not to lose any juices in the transfer.  

Reheat in the Oven

Our oven reheating methods are the slowest, but we promise the results will be worth it. We have two methods depending on how much Prime Rib you have leftover. 

Option 1 – One Serving 

This method is best if you have one or two thick cuts of meat leftover. 

Preheat your oven to around 270. 

Transfer all the leftover juices and drippings from the original roasting tin into a small frying pan. Then add the leftovers and its remaining juices into the pan as well. Cover the top of the pan in a layer of tinfoil wrap. 

When the oven is fully heated, place the pan inside for between 6-10 minutes (depending on how rare you like your Prime Rib). Once done, use a kitchen thermometer to check (at the meat’s thickest point) the meat is at the correct temperature: 

  • 120-125F for rare meat 
  • 130-135F for medium-rare meat 
  • 140-145F for medium meat 
  • 150-155F for medium well-done meat 
  • 160F+ for well-done meat 

Transfer everything in the pan to a hot skillet, with extra butter, garlic, and rosemary. Brown the outside of the meat, until it is crisp on both sides. Serve with your chosen sides. 

Option 2 – Multiple Servings 

This method is best if you have multiple cuts of meat of varying sizes leftover.  

Preheat your oven to 300. 

Take your original roasting pan, and add the leftovers and their juices into the pan. Add half a cup of beef stock or broth. Cover the pan in tinfoil. 

When the oven is fully heated, place the roasting pan inside and let the meat cook for 20-30 minutes (depending on how rare you like your meat). Use your kitchen thermometer to check the meat’s temperature. 

  • 120-125F for rare meat 
  • 130-135F for medium-rare meat 
  • 140-145F for medium meat 
  • 150-155F for medium well-done meat 
  • 160F+ for well-done meat 

When you’re happy that it is cooked to your liking, slice the meat, and serve.  

Reheat in the Microwave 

This is the method for those days when the Prime Rib is calling, your stomach is rumbling, and you just cannot wait for dinner. You will have to sacrifice keeping your meat pink and super tender in exchange for the convenience and speed of this method. 

Slice your Prime Rib into equally sized pieces, and space these pieces out in a small bowl. Drizzle a few teaspoons of fresh beef broth over the meat. 

Place the bowl in the microwave, and cook for thirty seconds. Take the meat out and check the temperature – you want the meat to be at 160F, so you know it has been cooked safely. 

If it has not reached the desired temperature, return it to the microwave and cook for another 15-30 seconds. Repeat this process until you are happy with the temperature of the meat, and serve. 

Please note that it is very easy to overcook your Prime Rib using this method. 


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