Leftover prime rib

My cousin had us over Christmas night for prime rib plus all the trimmings. There is some left over. How does one warm it without destroying the medium rare quality? And how about some ideas of what to do with left over prime rib.

And for any non-responders, please check below:

( ) I don't eat prime rib.

( ) I'm a vegan.

When I was a young whippersnapper I worked as busboy, carparker, bartender, waiter, and accountant at a nearby country club. Every major summer Sunday (Mother's Day, Father's Day, etc.) dinner was a buffet including carved prime rib. Without fail, one dinner special on the following Tuesday was Beef Andalusia. I don't know if that is a "defined" entree like beef Wellington. Beef Andalusia was a slice of prime rib; spread some mustard on one side, add a couple of tomato slices on that then a couple of cheese slices on top. Stick that under the broiler to heat and melt the cheese. Or maybe just put it in the steamer.

Paul Prudhomme, in his Cajun Prime Rib recipe, suggests cutting portions of it into steaks and turning them into Blackened Steak. I've never tried it with leftover prime rib, but I do like blackened steak.

-Paul W.

There is some left over

Here too -- Tawny the wonder mutt got it -- she has Carole's number.

[Jenise]

I cannot offer recipes for reheating because there is no way to reheat rare meat such that it tastes like it did originally--it has an off, rotting flavor to it that I can't stomach.

But cold or room temperature prime rib sliced and doused with a fresh rosemary vinaigrette? Or same, rolled in leaves of soft lettuce served as an appetizer? Yum.

Here's what I always do, whether it's leftover homemade prime rib, or from a doggie bag at a restaurant.
I put the piece of meat in the microwave on the lowest setting (defrost) for about two minutes, just to take the chill off. Can also take it out of the fridge ahead of time and let come to room temperature.
Then I heat a cast iron skillet until scortching hot. Sprinkle the skillet with a generous dose of kosher salt and sear the piece of meat quickly and evenly on both sides. Somehow it stays almost the same doneness as the night before. It changes the flavor slightly, but to me it's just as delicious this way.