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Reheating Rib Roast

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  • njedward
    Club Member
    • Apr 2016
    • 6
    • Central Illinois
    • N

      Primo Oval XL
      Cook-Air Red
      BBQ Guru Wifi
      Anova Sous-Vide Cooker

    Reheating Rib Roast

    Found myself in a situation where I need to cook a nice big prime rib roast on Christmas Eve and then serve on Christmas day. Any suggestions on gentle reheating or changes to make to cook to keep things as good as possible?
  • Donw
    Club Member
    • Jul 2017
    • 3560

    #2
    Two ways come to mind. You might consider just cooking to about 115-120 on the first cook, and then chill. The day of serving place in the oven and continue the cook until you reach 115-120 again and then give it time at around 500 for a good crust.
    The other tried and true method is to wrap in foil, with a little broth, and stick it in a 300F oven until it reaches temp. The general rule is to reach 160 on a reheat, so I generally use the first method. Your mileage may vary.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9943
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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      #3
      I'd be trying my best to cook day of serving.

      Comment

      • texastweeter
        Club Member
        • Jul 2017
        • 2932
        • Republic of Texas

        #4
        Smoke at 225° until 120° IT. refrigerate. Day of, remove from fridge and let sit in counter as long as practicable/safe. Then sear in 500° oven for 30 minutes just before service.

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        • njedward
          Club Member
          • Apr 2016
          • 6
          • Central Illinois
          • N

            Primo Oval XL
            Cook-Air Red
            BBQ Guru Wifi
            Anova Sous-Vide Cooker

          #5
          Ended up doing it the day of but the advice was certainly valuable. 2nd or 3rd time for a rib roast according to website recipe. Winner all three times. Primo XL with Auber smoker controller. Thanks again fellas!

          Comment

          • theleeb
            Club Member
            • Dec 2017
            • 28
            • Maryland
            • I use the Char-griller Smokin' Pro....more for grilling than smoking now that I have the set-it and forget-it Pit Barrel drum cooker.

              Leisurely activities including sitting in my porch rocker while smoking a stogie and sipping on some red wine. All good.

            #6
            Glad I found this topic cause I was wondering the same thing....cooked the roast to 135 a couple days ago and thoroughly enjoyed. But there's leftovers and I need to reheat. Wasn't sure of the temp to reach. I see 160 in this thread but it seems that would lose the medium rare taste.

            Comment

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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