I cooked a Prime Rib yesterday using the "500 degree" method

It works pretty nicely. The food is a tad cool for dining but it’s a great way to roast that never makes the meat tough or overcooked.

[quote] The food is a tad cool for dining

What does that mean?

Chef John rocks.

How did....you listen... to chef...John's voice...for an entire....rec...ipeeee?

My roast came out a little bit more rare than I usually like it R1, but that's an easy fix when you pour the hot au jus over it.

The meat will also have to be re-heated a bit before serving, so that should cook it a little bit more, as well.

The tricky part is not over cooking it when re-heating.

Any suggestions?

[quote]Now if I only knew how to make au jus.

Just "jus"

[quote] The tricky part is not over cooking it when re-heating. Any suggestions?

Is it still in one piece or already sliced up?

Better than Bouillon wants to help with all your au jus problems.

Already sliced, R7.

Is the jus really necessary? I'd rather have a thicker, pan gravy made with the drippings.

R9, sounds weird, but here's my thoughts:

1. Let the meat come to room temp or close to room temp.

2. Tie the slices back up into a roast (one piece).

3. Sear (or re-sear) the surfaces of the roast in a nice, oiled pan (stovetop).

I tried a slice with some brown gravy yesterday R10, and it was really good.

But I think that people will definitely be expecting the traditional au jus, so I might just do both.

This articles recommends reheating by place in a preheated 300-degree oven for approximately 20 to 30 minutes.

Just read an article that said put it in 500 degree oven and broil for 15 minutes to re-heat it.

That sounds like a lot of work, R11.

What do you think about putting it in a buffet-style warmer, with a sterno can underneath?

I was considering putting it in a metal pan or some kind of warming dish, with a low heat underneath, and then slowly letting it warm up in there until it's ready to serve.

I keep thinking that it doesn't have to be "out of the oven" hot, but just warm. Mainly because the warm gravy or jus will help to further warm up the meat.

Sort of like this...

That works too, R14.

Sounds easy enough.

R15, I think you'll lose the pink-ness. Truth be told, I think people like meat more well-done than they like to admit. So, you may be OK there.

I was just looking this up online, and I really need to get one or more of these for holiday dinners.

They're absolutely perfect for keeping things warm.

I'm wary of cooked meat that's been sitting out too much. Hope you won't have to transport it very far or that you can keep it refrigerated until you re-heat it.

Melissa Etheridge would tongue that slab of beef to infinity and beyond!

Here’s how I’ve always done it: cook at 400 for an hour; after the hour, turn the oven off but do not open the oven door for any reason for four hours; about an hour before serving, turn the oven on again at 325 for 40 minutes; after the 40 minutes you finally open the oven door and remove the roast; let it stand 15 minutes before carving. Easy and it always works.

I think it's great? That my recipe worked for you? And I hope? It was a crowd pleaser? At your holiday table?

WTF can you make with all that leftover prime rib?

Roast beef hash is excellent made with leftover prime rib