Need your help please. Chickened out on making prime rib for guests for Christmas, but made a small 6.6lb 3 rib for the family last night. Good thing I didn't do it for company because it was undercooked.
Read several of the threads on this website regarding best method and oven temp. Went with 500* for 20 min and then lowered to 250*.
Checking internal temp every half hour with an instant read thermometer until the roast registered 115*. It seemed to get to that temp quicker than I though and left it a little longer and internal temp quickly got to 130*. Oops I feared I over cooked it, but it looked perfect on the outside and I let it rest 40 mins.
When I cut in there was no grey band, but it was more rare than what we think of as med rare which is what i thought this internal temp would end up producing. I think I achieved the same level of doneness throughout, but didn't want to risk over cooking by heating it up again since I didn't know what temp to choose and we were only having a few slices. I took them from the ends and it was tasty, but we have more left than we ate and we would like the substantial remainder more pink than red .
How would you suggest reheating the left overs to shoot for consistent doneness thru out the roast? Don't want overdone ends and rare interior or tough meat. Should I season the ends again and roast the whole thing? Cover it? Cut off slices? What temp? Would appreciate any feedback. Thank you!