It looks like we'll probably have some leftover prime rib after dinner today. Previously I tried vacuum sealing a slice about an inch thick and froze it. It was cooked a beautiful medium rare. I reheated it some time later in a sous vide bath at 131 for about 2 hours. During that time the beautiful pink slice of meat slowly turned gray. It was edible, but not nearly as good as when it was first cooked. I don't quite understand why it happened. Is there some other way to reheat a frozen slice (or maybe a bit bigger piece) and not end up overcooking it?
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For thawed,slices we set up a steamer. Fill a frying pan about half way up with water and boil. Get one of those round screens used to put over your pan to prevent grease splatter. Place the sliced prime rib on the screen and cover with one of your lids. It doesn't take long to heat. The exterior will gray up but the interior will remain to color. The meat will stay moist. We like the results.
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