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Reheating a prime rib the next day?

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  • #1

    Reheating a prime rib the next day?

    So I volunteered to smoke a prime rib that I had in the freezer for Easter dinner. The sister-in-law is cookin ham. I just found out that we are going to eat at 1:00 on Sunday and to be honest, I don't wanna get up at 4:30 to have this thing on by 6:00 what with work the next day and all. So the question is: I have a 5lb boneless rib eye roast. I want to eat it on Sunday at 1:00. Can I smoke it on Saturday and then reheat it later? Finish temp on Saturday like 125* or something to keep it pretty med rare on Sunday? And then what would be the best way to reheat the roast? Any advise on this would be appreciated. If reheating is not a good option, I am fine with a spontaneous prime fest with a few lucky friends on Saturday too!

    Dave
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  • #2
    IMO, I feel Prime Rib (PR) is a start to finish meat... No wrap and foil like a Brisky or PP... To smoke and re-heat is nothing more than leftovers when you are dealing with PR... It does not taste as good as it did the first time when it was hot and fresh..

    I guess you could ask yourself... The Steak you grilled / smoked was better the first night or the second???
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

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    • #3
      I agree with Ken. It will just get tough on ya when you rewarm it. If I have any left over, I usually slice it thin, drop in au Jus and plop it on a bun with melted provalone.

      it is also pretty good cold on a bun with horseradish mayo and cheese.
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      • #4
        Originally posted by Capt Dan View Post
        I agree with Ken. It will just get tough on ya when you rewarm it. If I have any left over, I usually slice it thin, drop in au Jus and plop it on a bun with melted provalone.

        it is also pretty good cold on a bun with horseradish mayo and cheese.
        left overs at capt dan's
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        • #5
          I originally read this thread & thought the same thing as the 3 "Gentlemen" above me, but thought someone may have a miracle way of re-heating.....

          IMO also, a Rib Roast is a "start to finish" cut as well..... No if's and's or butt's about it..... I would go the extra effort & do it right if it were me.

          Just a thought.....Depending on what temperature or "doneness" you are shooting for & how far you have to travel is to cook it short of what you are aiming for, double foil it tight, place in cooler with towels for your travel..... I am guessing it will continue cooking (10 degrees comes to mind, I think I have read) & it should still be hot, at least that has been my experience with large cuts like brisket & Butts.... BUT.... that is with temps up in the high 190's, which most likely is different than what you would be shooting for with a Rib Roast.

          Whatever the case...... be curious to see what you come up with & how it works out for you.... Good Luck!
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          • #6
            they are correct in my opinion also... i dont know what you have for smoker etc... but a 5 lb rib roast aint gonna take all that long. actually i dont think i ever done one less than 7 lbs but truthfully they dont take that long to cook. you talking smoking at 225ish and taking to an internal of only to 130-135 deg... i not gonna guess on the time but would think if you got on smoker by 630 am, that roast is gonna spend some quality time foiled and wrapped in towels in a cooler cause will be done in advance. dont forget to catch and save the juices for au jus... good luck GD and let us know how all turned out.
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            • #7
              Scratch that

              Thanks guys. I'm going to scrap the idea of cooking on Sat. and reheating on Sun. I love PR and can't bring myself to do anything that would make the meat taste less than great. So will decide if I want to just cook on Saturday and have some friends over or just bite the bullet and get up early to start smokin on Sunday. The family love my smokey contributions to our meals and I hate to disappoint so I'll probably end up doing it for Sunday. I'm starting to suspect that this thing will take around 5 hrs, but of course that is a guess as I've only smoked PR once before. man was it gooood! Either day I decide to do it there will be qview. See you all then.

              Dave

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              • #8
                Don't forget to set your alarm clock Dan
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                • #9
                  Originally posted by GratefulDave View Post
                  Thanks guys. I'm going to scrap the idea of cooking on Sat. and reheating on Sun. I love PR and can't bring myself to do anything that would make the meat taste less than great. So will decide if I want to just cook on Saturday and have some friends over or just bite the bullet and get up early to start smokin on Sunday. The family love my smokey contributions to our meals and I hate to disappoint so I'll probably end up doing it for Sunday. I'm starting to suspect that this thing will take around 5 hrs, but of course that is a guess as I've only smoked PR once before. man was it gooood! Either day I decide to do it there will be qview. See you all then.

                  Dave
                  You are right you'll get the best taste going from smoker to table.
                  Don't know what kinda control you have on your smoker temp, but on a 5 lbs roast you might even be lookin at a 4 hour smoke. If you can crank up the heat as needed you should be fine starting at 8-9. you can also finish it in the oven if time is getting tight. I'd try to avoid any long resting or coolering.
                  JT

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                  • #10
                    Sunday it is.

                    Originally posted by Whisky Fish View Post
                    You are right you'll get the best taste going from smoker to table.
                    Don't know what kinda control you have on your smoker temp, but on a 5 lbs roast you might even be lookin at a 4 hour smoke. If you can crank up the heat as needed you should be fine starting at 8-9. you can also finish it in the oven if time is getting tight. I'd try to avoid any long resting or coolering.
                    Sunday it is. Thanks Fish.

                    Dave

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