One of the most common questions we get here is how to cook a roast in advance and then rewarm it. It’s a difficult question because if you attempt to reheat it you need to do so at such a low temperature that it will take as long to reheat as it would to cook to begin with (and if you try to reheat it faster you’ll overcook it). We chefs have discussed this among ourselves and have a pair of answers to.

The best technique is to cook the roast to about 10 degrees below your desired temperature, pull the roast from the oven and cover with foil. allow to rest for 30 minutes and at the same time cool the oven to about 180 degrees.

I put a 20 lb. prime rib in the freezer. I took it out 2 days ago to thaw out. It is still frozen. What can I do so we can have it for Christmas dinner?

I want to buy my prime rib today for Christmas Eve which is 5 days away. Normally I would freeze it, but I will be out of town until the 23rd. Will I have enough time to thaw completely to room temperature before cooking it on the 24th? Thank you

ChefsLine@5 member Shana just purchased a large cut of beef labeled “Ranchers Reserve Beef Chuck T-Bone Pot Roast.” The old adage, never believe what you read might be in order.

ChefsLine’s official butcher, Ted Dombrowski, believes that what you will be preparing is in fact a first cut, bone-in chuck eye steak or perhaps a 7- bone chuck. Both cuts of beef are very different in texture and flavor from a T-Bone steak, which comes from the short loin. Although Shana enjoys her beef medium rare, we recommend braising your meat so that you can properly break down the connective tissue, resulting in the most flavorful and tender dish.

Seven Bone Pot Roast

Does your cut have two seams along its length?

Elliott in Reno is preparing a 4.8 pound rib roast in his roaster oven today. Elliot asked for great seasoning ideas, and we have our favorites.

If serving your roast au jus, we recommend rubbing the meat with a combination of equal parts of (about 2 Tablespoons each) salt, pepper, and sage.

We also of course recommend Chef Sara’s recipe and her rub. Here’s the link:
Link to Prime Rib Cabernet Au Jus recipe

If you are also serving a horseradish sauce, a rub of salt, pepper, and oregano would be fantastic.

Our friends at The Gilded Fork have a really unusual and tasy rub that is perfect for your meat and this time of year:
Aromatic Spiced Coffee Rub

Begin with a dried roast.