Leftover Rib Roast and Improvised Sous Vide

[uncle eddie]

All the family has returned home after the conclusion of the Christmas holiday including a red lab and a black lab. We had a little prime rib left over...heat it up in a skillet? Microwave it? no matter what, it would be well done. I have seen quite a few sous vide cooks on here so we thought we should give it a try...the McGyver way. We improvised and vacuum wrapped the rib roast leftovers. Big pot of water on lowest setting was about right temp...sous vide? - well maybe...the rest of the leftovers were microwaved. Salad was fresh...of course.

Final results were the prime rib was still excellent. It did look a little closer to medium than medium rare when done though - even though the water temp was at medium well the entire time.

I need to look into a sous vide machines...

 

[Sowsage]

Looks good to me! Check out the inkbird stuff...you wont be disappointed!

 

[SmokinEdge]

Yes, it’s magic this water to heat at low temp. Looks tasty. Do invest in a sous vide circulator. Money well spent

 

[uncle eddie]

Inkbird...check.
I actually posted this looking for recommendations.

 

[Omnivore]

That's pretty clever if you ask me!

 

[tx smoker]

Great improvisation!! The last PR that I did was way more than needed for the dinner it was cooked for. Vac sealed the rest of it after slicing and put it in the freezer. We've had several leftover meals from it and yes, it's every bit as good as the day it was cooked after re-heating sous vide. It's a great tool to have in the arsenal, that's for sure. Heck, even with large roasts you can cook them in advance and heat with the sous vide so you don't have to worry about trying to time the meat being done at a specific time to serve it.

Nect job!!
Robert

 

[chopsaw]

Nice thinking Ed . I've done the reheats , but also season , vac and freeze fresh . Then go right from the freezer to the SV . Works great .

 

[Bearcarver]

Nice Job Eddie!!
Every Meal we make always has Leftovers.
SV is the best way to reheat most of them.
Like.

Bear

 

[uncle eddie]

That's pretty clever if you ask me!

Great improvisation!! The last PR that I did was way more than needed for the dinner it was cooked for. Vac sealed the rest of it after slicing and put it in the freezer. We've had several leftover meals from it and yes, it's every bit as good as the day it was cooked after re-heating sous vide. It's a great tool to have in the arsenal, that's for sure. Heck, even with large roasts you can cook them in advance and heat with the sous vide so you don't have to worry about trying to time the meat being done at a specific time to serve it.

Nect job!!
Robert

Nice thinking Ed . I've done the reheats , but also season , vac and freeze fresh . Then go right from the freezer to the SV . Works great .

Nice Job Eddie!!
Every Meal we make always has Leftovers.
SV is the best way to reheat most of them.
Like.

Bear

Thanks guys!