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  #1  
Old 12-12-2017, 11:23 AM
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Default Prime Rib (Reheating With SV)

Prime Rib (Reheating With SV)


I had 2 leftover slices of Prime Rib from our 49th Wedding Anniversary Dinner, and couldn’t think of a better way to reheat them.
Over the years, I’ve tried all kinds of ways to reheat Medium Rare Steak, and none were Great. Grilling, Nuking, Broiling, Pan heating, Oven heating all were either "So-So" or worse. All those ways would make them “More Done” in order to heat them up. That’s why I normally ended up slicing leftover steaks thin & heating it up for Sammies.

However now that I have this Sous Vide Supreme, I can turn my leftover Steaks & Prime Rib slices back into the awesome pieces of meat they once were!! All you have to do is heat it at a slightly lower Temp than they were originally Done to keep them from cooking again.

So the First Reheat Night I put one in my SV at 132° for 90 minutes.
Then Torched it to get it all Bubbly & Pretty.
Mrs Bear added some Baked Taters & Mixed Veggies on the side.
This Prime Rib tasted just like it did fresh out of my Smoker on the first night, and you can see what the inside looks like in the Pics below.


Then the Second Reheat Night I did the same thing with my SV, but Seared it a little differently.
First I sliced up a Baked Tater, and Fried it in Butter until it got nice a Brown & Crispy on the outside.
Then I removed the Tater slices & Dropped the Prime Rib Slice right in the Super heated leftover Butter & and flipped it around for a minute or two.
Then I removed it, cut a piece off for Mrs Bear, plated mine, added the Tater slices & some Pickled Red Beets.
Then another Pic for you guys to see.


Hope you all enjoy my Pics,

Bear





2 of these were Leftover Slices of Prime Rib from our 49th Anniversary Dinner:



In the SV Rack, ready for a Hot Bath:



Fresh out of SV:



Torching to sear & get nice & Bubbly:



Check the Inside--Just like it was when fresh out of my Smoker:



Bear's First Helping, with Baked Tater & Mixed Veggies:



Second Leftover Prime Rib Supper


Another Prime Rib Slice in rack & ready for a Hot Bath:



Frying up some Baked Tater Slices:



Checking the Inside after Searing in Frying Pan(MMMmmm):



Bear's Supper with Fried Baked Tater Slices & Pickled Red Beets:
Attached Images
File Type: jpg IMG_1671.jpg (57.0 KB, 87 views)
File Type: jpg IMG_1673.jpg (47.8 KB, 83 views)
File Type: jpg IMG_1674.jpg (52.1 KB, 83 views)
File Type: jpg IMG_1675.jpg (62.0 KB, 85 views)
File Type: jpg IMG_1676.jpg (64.6 KB, 88 views)
File Type: jpg IMG_1682.jpg (45.9 KB, 89 views)
File Type: jpg IMG_1683.jpg (49.2 KB, 86 views)
File Type: jpg IMG_1684.jpg (56.9 KB, 85 views)
File Type: jpg IMG_1685.jpg (58.1 KB, 84 views)

Last edited by Bearcarver; 12-12-2017 at 12:46 PM.
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Old 12-12-2017, 04:33 PM
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Zero Replies??
Trying again.

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Old 12-12-2017, 05:28 PM
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Quote:
Originally Posted by Bearcarver View Post
Prime Rib (Reheating With SV)


I had 2 leftover slices of Prime Rib from our 49th Wedding Anniversary Dinner, and couldn’t think of a better way to reheat them.
Over the years, I’ve tried all kinds of ways to reheat Medium Rare Steak, and none were Great. Grilling, Nuking, Broiling, Pan heating, Oven heating all were either "So-So" or worse. All those ways would make them “More Done” in order to heat them up. That’s why I normally ended up slicing leftover steaks thin & heating it up for Sammies.

However now that I have this Sous Vide Supreme, I can turn my leftover Steaks & Prime Rib slices back into the awesome pieces of meat they once were!! All you have to do is heat it at a slightly lower Temp than they were originally Done to keep them from cooking again.

So the First Reheat Night I put one in my SV at 132° for 90 minutes.
Then Torched it to get it all Bubbly & Pretty.
Mrs Bear added some Baked Taters & Mixed Veggies on the side.
This Prime Rib tasted just like it did fresh out of my Smoker on the first night, and you can see what the inside looks like in the Pics below.


Then the Second Reheat Night I did the same thing with my SV, but Seared it a little differently.
First I sliced up a Baked Tater, and Fried it in Butter until it got nice a Brown & Crispy on the outside.
Then I removed the Tater slices & Dropped the Prime Rib Slice right in the Super heated leftover Butter & and flipped it around for a minute or two.
Then I removed it, cut a piece off for Mrs Bear, plated mine, added the Tater slices & some Pickled Red Beets.
Then another Pic for you guys to see.


Hope you all enjoy my Pics,

Bear





2 of these were Leftover Slices of Prime Rib from our 49th Anniversary Dinner:



In the SV Rack, ready for a Hot Bath:



Fresh out of SV:



Torching to sear & get nice & Bubbly:



Check the Inside--Just like it was when fresh out of my Smoker:



Bear's First Helping, with Baked Tater & Mixed Veggies:



Second Leftover Prime Rib Supper


Another Prime Rib Slice in rack & ready for a Hot Bath:



Frying up some Baked Tater Slices:



Checking the Inside after Searing in Frying Pan(MMMmmm):



Bear's Supper with Fried Baked Tater Slices & Pickled Red Beets:
You probably shouldn't eat anymore of that. Any that you still have, I will dispose of it properly.


Sent from my XT1650 using Tapatalk
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Old 12-12-2017, 06:58 PM
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Quote:
Originally Posted by merrell View Post
You probably shouldn't eat anymore of that. Any that you still have, I will dispose of it properly.
X2
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Old 12-12-2017, 09:18 PM
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Here's a reply...
Probably the only good use for the SV in my book...
Damn sure works for reheating proper cooked beef without f-ing it up
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Old 12-13-2017, 10:18 AM
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Quote:
Originally Posted by merrell View Post
You probably shouldn't eat anymore of that. Any that you still have, I will dispose of it properly.


Sent from my XT1650 using Tapatalk

Thanks Don !!!

Sorry, All gone now. Burp.

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Old 12-13-2017, 05:33 PM
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Quote:
Originally Posted by Uncle Sauce View Post
X2
Thanks Uncle!!

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Quote:
Originally Posted by SMOKE FREAK View Post
Here's a reply...
Probably the only good use for the SV in my book...
Damn sure works for reheating proper cooked beef without f-ing it up
Thank You Craig!!
Yup, reheating things like Prime Rib & Ribeyes is one of the two reasons I bought this thing.
The other is you wouldn't believe how awesome you can make a Chucky or an Eye Round. Being able to turn a Tough piece of Beef into one of the most Tender & Tasty "Medium-Rare" pieces of meat you ever had.
You'll never see me SV a Prime Rib, but things that are tough can really become Awesome.
And Thanks for the Points.

Bear
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Old 12-13-2017, 05:55 PM
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Damn, John. How do you not weigh 400 lbs eatin that good all the time? You sure know how to make a plate of OH YEAH!
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Old 12-13-2017, 08:09 PM
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Yeah nothing better than prime rib. And having leftover prime as good as the first day is something special. If this post doesn't convert the SV haters then nothing will.

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Old 12-14-2017, 12:34 PM
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Quote:
Originally Posted by Otis857 View Post
Damn, John. How do you not weigh 400 lbs eatin that good all the time? You sure know how to make a plate of OH YEAH!

Thanks Otis!!
It's all about Portion control.
As you can see by the pics, I reheated one slice. I ate about 2/3 of the slice & Mrs Bear ate about 1/3.

Every time We eat steak or Prime Rib, I actually lose weight.

When we have Burgers, Dogs, BLTs, or most other meals, I gain a bit, because I eat "2" Burgers, or "3" Dogs, or 2 BLTs, etc, etc, but I only eat a small piece of steak.

Bear
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Old 12-14-2017, 12:46 PM
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Quote:
Originally Posted by SMOKE FREAK View Post
Here's a reply...
Probably the only good use for the SV in my book...
Damn sure works for reheating proper cooked beef without f-ing it up
Dang, I never thought I'd hear a positive note aboot an SV comin' from you Craiger...

Keep it up... you gonna need a bigger tool belt...
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Old 12-14-2017, 05:15 PM
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Originally Posted by Blue Dog BBQ View Post
Yeah nothing better than prime rib. And having leftover prime as good as the first day is something special. If this post doesn't convert the SV haters then nothing will.

Sent from my A573VC using Tapatalk

Yup, I love it when we can each have 3 or 4 Fresh Prime Rib Dinners for under $30. That's $5 per Dinner + sides.

Bear


Quote:
Originally Posted by HawgHeaven View Post
Dang, I never thought I'd hear a positive note aboot an SV comin' from you Craiger...

Keep it up... you gonna need a bigger tool belt...
I've taken Craig under my Wing. He'll come around.

Bear
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Old 12-15-2017, 10:46 AM
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I don't like my prime rib cut to look gray on the sides. I like it to look as if it's being served the first time, red/pink with a nice crust on the outside edges. I'll reheat the meat using my Anova to 125, lower than the 128 temp of the first cook for a couple of hours, then using my Searzall, will crisp up the edges again. Hot au jus on the side and it's just like a brand newly cooked piece of meat.
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Old 12-15-2017, 01:36 PM
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Originally Posted by rexster314 View Post
I don't like my prime rib cut to look gray on the sides. I like it to look as if it's being served the first time, red/pink with a nice crust on the outside edges. I'll reheat the meat using my Anova to 125, lower than the 128 temp of the first cook for a couple of hours, then using my Searzall, will crisp up the edges again. Hot au jus on the side and it's just like a brand newly cooked piece of meat.


Yup---I was looking at those Searzalls---Pretty neat.
Mrs Bear said, "Does it make them taste better?" I said, "No, just makes it look better quicker than a regular torch tip."
She said, "Then I guess we don't need one". Can't argue with that. Makes sense.


Bear
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Old 12-19-2017, 11:17 AM
TKOBBQ TKOBBQ is offline
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Looks good to me here in the cheap seats. One of the reasons I got interested in Sous-vide was the thought of reheating smoked meats without ruining them.
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Old 01-02-2018, 06:21 PM
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Originally Posted by TKOBBQ View Post
Looks good to me here in the cheap seats. One of the reasons I got interested in Sous-vide was the thought of reheating smoked meats without ruining them.

Exactly---It does an awesome Job of it.

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