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Reheating Beef Ribs

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    Reheating Beef Ribs

    I made a 4 bone rack of chuck short ribs yesterday (pix in SUWYC) but Barbara came home violently ill from work and just went to bed. I ate one rib but now have 3 still in one piece to reheat (not sure if tonight or maybe tomorrow.) A google search turned up a recommendation for wrapping in foil with a 1/4 cup of water or broth and putting in a 225-250F oven until an IT of 165. This seems like a several hour proposition, especially coming directly from the fridge. I was wondering if anybody has any suggestions, or can tell me that my expectations of several hours at 225-250 are overblown.

    Thanks for any suggestions.

    #2
    If you put them in the oven, in foil with some beef broth at that temp they will reheat much faster. I would add some onions. You can reheat in a crock pot, as well. Any reheating is much faster. On the other hand, if she came down with the same crud that my wife and I have had, don't worry about it. She isn't going to eat for a couple of days. My wife got it first and I went to the Dr. to get Tamiflu as soon as I felt ill. The swab showed that I didn't have the flu - just some mutant cold virus for which Tamiflu will not work. I had two subsequent days of 103 temp, coughing and a headache. On the positive side - I lost 6 pounds and was able to peruse the site with the computer instead of the iPhone because my wife slept 16 hours each day.

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    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Thanks, and sorry you were ill. Barbara seems a lot better today, but now she has mostly lost her voice. It's a bad time for today since today is her mother's 85th birthday.

    • tbob4
      tbob4 commented
      Editing a comment
      I’m glad she is better! I’m banned from my folks’ house if I have a bug. One hospital stay with pneumonia was all it took for my mom to tell us all “I’m not doing that again so stay away if you are sick”

    #3
    That’ll work or in a tightly covered pan. Some broth may fare better. Then use that in some rice or something.

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      #4
      They will be good just about any way. Wrapped in a damp paper towel and nuked will suffice for a fast reheat.

      Comment


      • jfmorris
        jfmorris commented
        Editing a comment
        Yep, that's how I would roll on a reheat. I do it for pork ribs all the time.

      • texastweeter
        texastweeter commented
        Editing a comment
        jfmorris just heated up some pastrami slices same way. Made a killer sammich!

      #5
      I like sous vide for reheating most types of bbq.

      Comment


        #6
        I just reheated in micro, some shorties in a covered bowl with a little beef broth mixed with some of the collected drippings. Hmmmmm.

        Comment


          #7
          MICROWAVE!

          Am I in the minority of people who mostly just use a microwave to reheat things?

          Come on.... Lazy People Unite!

          Comment


          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            I eat them cold...now that's LAZY! ;-)

          #8
          Microwave has my vote too! Just don't overdo it, maybe cut the power down to 50% or something if the ribs are really thick, so that it heats up a little slower. I've never done beef ribs, but microwave to reheat pork ribs all the time. Or steak, pulled pork, brisket.... we just fix our plates and nuke them with a paper towel to prevent splatters. Might not be the same as fresh off the pit, but its still plenty good.

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