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stuckat5ft t1_jacxjep wrote

How did you reheat it? I’m always fearful of drying it out.

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ptbo_skeptic OP t1_jad1rfm wrote

The secret is...

I don't.

I let it come to room temperature, assemble and plate, then pour the jus, fresh from a simmer/light boil the second before we're about to tuck in.

The jus warms the beef enough when you dip, if you don't take your time.

But why would you take your time with prime rib like that!

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