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August 19, 2007 1:07 AM quote 
Bob is offline Bob
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 How to reheat precooked frozen prime rib?
Does anyone have any constructive tips for heating precooked frozen prime rib? I have 90 ten ounce portions to prepare for a school board convention.

After defrosting the meat I was thinking of putting them in a steamer to heat them and keep them moist. Is there a better way to do this? I don't want to dry them out.

Thanks!

Bob
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August 19, 2007 1:39 PM quote 
Terri the lunch lady is offline Terri the lunch lady
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Hi Bob,
Hopefully someone will come along with more knowledge than I. I have reheated fresh cold turkey meat (60 some whole birds cooked and pulled over a couple of days) in the steamer and then kept them in a lined ice chest for hours and they stayed hot and moist BUT prime rib I don't know. If you do it that way I wouldn't steam them long and I wouldn't do too many at a time but you probably already know that. Good Luck and I hope someone comes along soon with some real knowledge! If all else fails serve a honkin' good gravy over it! ;)

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August 19, 2007 2:45 PM quote 
Beth Food Write is offline Beth Food Write
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 You can do it,
but use a good beef base - not a salt one - for the liquid.

Good prime rib will hold for about 2 hours. The thinner the cut, the better. Cheaper cuts of meat or the commercial prime ribs will last for a shorter period of time.

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August 19, 2007 6:58 PM quote 
YVETTE is offline YVETTE
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Wrap very tightly in plastic wrap and then put in hot/boiling water. This keeps the natural juices in and does not water it down. I have seen our chef do this with leftover prime and it works well. I can ask him tomorrow if there are any other specifics to add.

Y
August 19, 2007 7:14 PM quote 
prisonchef is offline prisonchef
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bob,
use your steamer as your heat source and use yvette's method of wrapping tightly in commercial film before they go in. if for some reason one of the portions has a leak in the wrapping you are still in moist enviroment.
i use a somewhat similar method to reheat whole beef briskets in my bbq business (wrap in film,wrap in heavy gauge foil and reheat in the smoker) and it works like a charm!!!!
now if i would have just had the foresight to get a steamer......................
jack
ps. you can do this directly from the freezer--wrap--perf pan---steam--it just takes longer but is more HACCP friendly-
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August 19, 2007 7:23 PM quote 
Bob is offline Bob
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Thank you all for your reply. I hadn't thought about using plastic wrap and I like the idea of using plastic wrap in combination with the steamer.

The freezer--wrap--perf pan---steam--would be more HACCP friendly- but my supplier just told me that the meat comes in boneless pre-cooked large roasts which will have now have to be semi-defrosted before being run through our mechanical slicer prior to wrapping and steaming.

Bob
August 20, 2007 1:23 AM quote 
John79496 is offline John79496
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Bob:

Depending on your equipment you might try one of these. They work for me and the customers.

First I would guess you are doing 6 or 7 roasts.

Like prisonchef I use the smoker with a little different twist. I put them on a rack in a hotel pan with film then foil. I do not add juice as I don't care for the potential par boiled effect.

I have also used a 450 degree oven for 45 mins. to 1 hr. The high temp will bring them up w/o cooking. You might have to go longer if you load the oven with four pans.

Prisonchef:

Do you smoke or bake you prime???
I smoke mine.

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