Question: Any rescue for PR?

[Fraser]

My Better Half (blesshersweetheart) decided to give me a break this year and ordered a pre-smoked (cooked) Prime Rib online (from a reputable purveyor; we’ve been very happy with the meats we’ve ordered in the past).

I followed the reheat instructions to the letter (no additional seasoning, reheated on the YS640S @ 250F until IT 133F, med rare, rested 1hour. Figured it didn’t really need much of a rest since it was already cooked).

Carved & sliced beautifully, sat down with watery mouths.

Oh, the disappointment! It was horribly over-seasoned. We couldn’t finish but a thin slice or two, and even the center was salty. I’m sensitive to salt, but even too much for Better Half and she loves salt.

Lessons learned: 1. Pre-cooked doesn’t save much time/effort. I could’ve cooked from raw in not much longer than the time it took to reheat. 2. I can control the brining. 3. I could season to our taste. Ok, I’m over my rant.

Question: is there any rescuing the rest of the PR? Hate to throw out a 3# $250 hunk of (otherwise) perfectly good roast. Suggestions?

I’m thinking of putting it in a vac bag with a bit of water (sort of reverse-brine) for a while (overnight? a day? several?). I might add a slice of potato (I’ve heard it works in over-seasoned soup)?

Thanks in advance!

-Fraser

 

[sandyut]

That makes me sad on many levels. Sorry to here this happened.

I have only pulled salt out of store bought corned beef. It works. Soaked in a water bath in the refer overnight with a couple water changes. Cant think of another method right now.

 

[rjob]

Lodge a compliant with the purveyor. Might get some results.

 

[Brokenhandle]

I'd definitely try a water soak. If that doesn't work or help much try to repurpose it into soups or something. Not the same as eating PR but better than tossing it!

Ryan

 

[sawhorseray]

I LIKE HORSERADISH WITH MY STEAKS AND PRIME. MAYBE SLICE FOR THE SOUS VIDE AND HIT THE SLICES WITH SOME CBP, HAVE SOME HORSERADISH ON HAND TO DISGUISE THE SALTINESS A BIT. I WOULDN'T SOAK IT IN WATER, AND I WOULDN'T TOSS IT, NOT SOMETHING YOU'LL HAVE EVERY WEEK. RAY

 

[chopsaw]

I'm with Ray . Don't soak in water .

I would start by calling them if you haven't already . Could be a bad lot , and if others have called it should be a done deal .

I would slice it thin cold from the fridge . Them pour some warm ( not boiling ) Unsalted beef stock over the slices and let it warm up . Thought is it will equalize the salt content between the slices and the unsalted stock .
If it works out for the meat , make sandwiches . Use the broth for dipping .

 

[Steve H]

Cut up for soup or chili. Hopefully the salt will disperse. And a few chunks of potato that can be removed after the cook. I'm not sure about soaking a cooked piece of meat in water.

 

[radioguy]

Cube it up and add it to some potato chunks and carrots for a divine hash.
Saute some onions and mushrooms and make beef stroganoff, over noodles or fried taters.

Chalk up a lesson learned. Its been my experience that any pre-seasoned / packaged meat it usually too salty.

RG

 

[sandyut]

Cut up for soup or chili. Hopefully the salt will disperse. And a few chunks of potato that can be removed after the cook. I'm not sure about soaking a cooked piece of meat in water.

Come to think of it. Soaking cooked meat sounds weird...

Soup or something would be better, just dont add any salt to the recipe till after a while.

 

[jcam222]

At $250 I would be on the phone requesting significant credit. Sorry it happened like this.

 

[Fueling Around]

Dilution is the solution.
I would't soak in water unless that happens to be a soup broth. Use a few pieces of the PR and brown up a nice shank to finish the meat in your soup.