Looking for some advice from The Pit.
I have a 2.86 lb piece of prime rib that was leftover from Christmas. It was cooked initially with a 36 hour dry brine then it was reverse seared to 135. It’s now a delicious little frozen meteorite in my freezer. That said, I’d like to get it out and finish it off. Looking for advice on how to best do this. My thoughts are below, however, I’m open to more suggestions.
1. Thaw. Slice into steaks and then cook to brown/reheat.
2. Thaw. Sous vide at 135 for 4-6 hours then take out and brown edges.
3. Thaw, cut into chunks and sauté with fried potatoes and onions.
Appreciate y’all’s help in advance.
pic below is of the aforementioned vacuumed sealed prime rib.
I have a 2.86 lb piece of prime rib that was leftover from Christmas. It was cooked initially with a 36 hour dry brine then it was reverse seared to 135. It’s now a delicious little frozen meteorite in my freezer. That said, I’d like to get it out and finish it off. Looking for advice on how to best do this. My thoughts are below, however, I’m open to more suggestions.
1. Thaw. Slice into steaks and then cook to brown/reheat.
2. Thaw. Sous vide at 135 for 4-6 hours then take out and brown edges.
3. Thaw, cut into chunks and sauté with fried potatoes and onions.
Appreciate y’all’s help in advance.
pic below is of the aforementioned vacuumed sealed prime rib.
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