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Slice into pieces and have it with eggs the next morning, and add salt and pepper!
For some reason it just seems throwing prime rib into scrambled eggs would be a waste of meat that is selling for $9.99 to $12.99 a lb. Or do you mean, on the side like ham or sausage? even then I will keep my morning meat simple like bacon, or maybe even chicken fried steak.
The Sous Vide reheat is PERFECT! I immediately reseal any leftover meat (including steaks) to reheat that way and still have a nice med rare vs overcooked! Glad there is another fan of sous vide on the thread!
Real Prime rib is amazing and certainly shouldn't be made into a stew or something low end. I cut it into a steak and blacken it on the outside and the middle may be still a tiny bit cool, but that is okay with me. I LOVE prime rib. Sadly, we had ham this year, with is just okay.
While I said in another thread that I was going to serve seafood for Christmas, that all ended when I saw that Fry's was offering USDA choice bone-in standing rib roasts for $4.77/lb. It was quite excellent. The only unfortunate thing is that there were only two of us eating a 4# roast.
For the first meal of leftovers, I am going to slice the meat thin off the bones and steep it in beef stock and serve it as an entree.
For the second meal. I plan to remove the rib bones, smother it is my favorite homemade barbeque sauce and have a great lunch. After I have chewed the bones, I have a dog that likes to do a little follow-up work.
After that, I might consider doing a hash. I have a lot of potatoes to use up.
If I've paid for prime rib,I want the leftovers as close to what I originally served as possible.
Me too!!
Quote:
Originally Posted by Jkgourmet
We leave the leftovers as a roast - not sliced. Before eating it the second time, we slice it in the thickest cuts possible and let it come to room temperature. Then the microwave reheat function has worked pretty well. But we are starting with VERY rare meat.
This year I'm changing my reheat technique. Instead of microwave, I'm using my new sous vide immersion heater. Probably followed by a quick visit to the grill. I'll update on Sat or Sunday.
I had prime rib for Christmas Eve and again Christmas Day. On Christmas, I just microwaved it for 2-3 minutes (can't remember, but I checked it every minute) -- it didn't really cook, it just heated up, and it tasted almost as great day 2 as it had on day 1. (I was by myself this year, which was fine -- still figured I would treat myself to a great meal! )
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Glad there is another fan of sous vide on the thread!
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