Leftover prime rib roast
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If you have answers, please help by responding to the unanswered posts.
Chief Longwind Of The North
Certified/Certifiable
Medium rare is what, 130 F.? Put the beef in a zip-lock and into 125 to 130' water and let hang out until it comes up to temp. I know that would work, especially if the left-over meat juices were in the bag as well. You could also use the same trick and place the meat into a 130' oven for long enough to bring it up to temp.
If you don't like the plastic idea, put the meat into foil and pop into the low-temp oven.
Seeeeeya; Chief Longwind of the North
Kayelle
Chef Extraordinaire
Love ya Chief but your first post lacked all those details.
I'd rather leave mine out till it gets to room temp. and chow down.
Chief Longwind Of The North
Certified/Certifiable
Love ya Chief but your first post lacked all those details.
Naw, it didn't lack details, it just wasn't well thought out yet
rolleyes:. It was still percolatin' in this old brain. I ran into Young Frankenstein once. He said he would give me a better brain. He gave me one from a lady with a strange name - Abby Normal.
Seeeeeya; Chief Longwind of the North
Roll_Bones
Master Chef
Not everyone has a deep fryer. Perplexity resolved
I thought everyone had a fryer or some oil and a pot around the kitchen.
There is always a Fry Daddy ready to go in my kitchen. Always.
Would not be without some way to deep fry.
I like it. Like it a lot Chief! But not everyone has plastic bags....lol
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CharlieD
Chef Extraordinaire
I suppose this is the perfect opportunity for me to finish the thread I started about prime rib a while ago. This is what I did with the leftovers.
I took the bones and cooked it for a long time. Making an excellent stock. Witch I used latter to make two soups.
I cut the eye of the roast out and sliced it thinly, thus making a perfect cold-cut. My roast was a bit overcooked, well quite bit, I could not eat it as roast. I like it nearly row. This was well done. Interestingly as a cold-cut it works perfect. It is flavorful and tender. On the slice of rye with some hot mustard, yum, better than yum.
The part that was around the eye, I diced and used in the soup. I have posted the recipe of Solyanka here before. And it was amazing, rich and flavorful broth, with tender pieces of meat. I don't think it was eve that good, well it better be at some $20 per pound of meat this was some soup.
I took the bones and cooked it for a long time. Making an excellent stock. Witch I used latter to make two soups.
I cut the eye of the roast out and sliced it thinly, thus making a perfect cold-cut. My roast was a bit overcooked, well quite bit, I could not eat it as roast. I like it nearly row. This was well done. Interestingly as a cold-cut it works perfect. It is flavorful and tender. On the slice of rye with some hot mustard, yum, better than yum.
The part that was around the eye, I diced and used in the soup. I have posted the recipe of Solyanka here before. And it was amazing, rich and flavorful broth, with tender pieces of meat. I don't think it was eve that good, well it better be at some $20 per pound of meat this was some soup.
GotGarlic
Chef Extraordinaire
As much as I love deep-fried food, it would be much too tempting to have the means to make it easily accessible all the time. I do have a pot and oil, but I rarely deep-fry. It's just not a technique I use much.
Regarding using leftover rare meat, I usually just nibble at it, sprinkling slices from the fridge with coarse salt, or let it come to room temperature and put it on top of a green salad.
