When you cook prime rib, you may end up with leftovers. Freezing the prime rib preserves the flavor and allows you to enjoy the beef at a later date. Since the prime rib leftovers are already cooked, they only need to be reheated to a safe internal temperature. Reheating the prime rib safely and properly keeps the meat juicy.
Thaw frozen prime rib in the refrigerator overnight.
Wrap the thawed prime rib in aluminum foil. The foil will keep the meat from drying out completely.
Heat the oven to 250 degrees F. Place the foil-wrapped prime rib on a cookie sheet.
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Heat the prime rib until it reaches an internal temperature of 165 degrees F. Test temperature with a meat thermometer.
Freeze prime rib in large pieces to prevent it from drying out in the freezer.
Store the frozen prime rib for up to three months for best results because it will diminish in quality.
Never refreeze prime rib after you thaw it.
Always store leftover prime rib in the freezer or refrigerator within two hours after it finishes cooking.
Avoid reheating the prime rib for too long because it can dry it out and alter the texture.
- University of Nebraska Lincoln; Cooking for Large Groups: Keep Hot Foods Hot and Cold Foods Cold; May 2010
- Alabama Cooperative Extension System; Beef Safety: Do It Right; Jean Weese et al.; October 2004
- Clemson University; Safe Handling of Beef; P.H. Schmutz et al.; November 2006
- Alabama Cooperative Extension System; Freezing Main Dishes; Isabelle Downey et al.; May 2003