Deep-fried prime rib is such a treat that all you want is to let its magic linger for a few more meals. Unfortunately, its leftovers don’t always grant this wish — the once-crispy exterior turns soggy, the tender inside becomes mushy, and the flavors are a sad imitation of what they used to be. Slowly but surely, prime rib just loses its initial irresistible appeal. This doesn’t always have to be the case, though. Don’t settle for less when you can preserve and revive the deep-fried extravagance with proper storage and reheating. With the right techniques, it will feel almost as though your dish is just fresh off the fryer.
Without a doubt, the fridge is your best bet for short-term storage — roughly three to five days. However, don’t simply shove the whole plate in. Allow the food to cool down to room temperature first. Don’t slice it into smaller pieces, you’ll want to keep as much of the juice inside as possible. Tightly wrap the whole cut with aluminum foil, and store it in an airtight container. This will prevent it from drying out, and with the moisture and meat juice properly retained, its flavors will also remain intact.
If you want to keep the dish for longer, the freezer is a good choice. As always, wrap it in foil, and keep it in a freezer-safe bag. Keep the freezer’s temperature stable so your meat won’t accidentally thaw and refreeze. This process should keep the meat juicy and flavorful for up to six months.
The thawing and reheating processes are also important
Deep-fried prime rib is at its best straight from the fryer, but the right reheating method can get you surprisingly close to the original experience. The absolute best reheating method for juicy prime rib requires one crucial thing: an oven. Roast the foil-wrapped meat for around 15-20 minutes at a low temperature of 250 degrees Fahrenheit. If you have a meat thermometer, check that the internal temperature reaches at least 120 degrees Fahrenheit. On the stovetop, you can steam it in a steamer basket for five minutes or more.
Of course, for frozen deep-fried prime rib, there needs to be some defrosting before you can reheat it. How long does it take to thaw frozen prime rib, you ask? It needs around one day in the fridge. On a time crunch? Don’t worry, there’s always the water bath method. Put the meat in a leakproof bag, properly seal it, and submerge it in cold water for around 30 minutes. Change the water every 30 minutes to ensure it stays cold.
After a few months, you should also ensure food safety by examining some factors that can help you tell if your meat is spoiled. Color-wise, the interior should be a reddish pink hue that indicates freshness instead of a greyed-out, darkened shade. Dark spots and mold, of course, are further confirmation of spoilage. A rancid odor and dried-out or slimy texture are other telltale signs to look out for.
