It always seems that leftover rib roast usually doesn't taste quite the same. This may be due to a flaw in how you reheat it because it is more well done than when it came straight out of the oven the first time. Reheat it correctly, and you'll be surprised how much it tastes just like the rib roast you had at that special dinner a day or two ago: juicy, tender and cooked just as you like it. Add this to my Recipe Box.
Instructions
1. Take the rib roast out of the refrigerator and let it come to room temperature. This process usually takes about 1 hour. To help it along, remove the bone and cut it into usable portions. To debone it, set the rib roast with the long bones facing down. Using a sharp knife, cut the meat horizontally at the bone as far as you can. Then complete the job by cutting off the meat vertically with the short bones as your guide.
2. Cut usable portions from your rib roast as in the previous step. Put them into resealable plastic bags. Submerge the steaks in hot tap water. From time to time, replace that tap water with new hot water until the roast is at the proper temperature. Make sure that, at no time, the water is not hot enough to cook the portions more than you wish.
3. Turn on your oven to 350 degrees Fahrenheit. Insert a meat thermometer into one portion and cook it to about 10 degrees less than the way you enjoy it. For instance, if you like your roast rare, or about 135 degrees Fahrenheit, take the rib steak out of the oven when it reaches 125 degrees. Let your portion rest for about 10 minutes under a tent made of aluminum foil.
4. Heat the pan juices at medium heat if you have reserved them, and briefly submerge the beef. Many restaurants use this method to take the chill out of portions of rib roasts.
Tags: about degrees, degrees Fahrenheit, just like, usable portions, your roast