Take the prime rib out of the fridge 30 to 60 minutes before reheating, and preheat your oven to 250°F.

Set your leftover prime rib on a rack in a roasting pan and pour several tablespoons of leftover au jus or beef broth over it.

Cover the pan tightly with some aluminum foil and put it in the oven. This will ensure that the meat remains juicy.

Let the meat reheat until a thermometer in the center reads 120 to 125°F for medium-rare. A whole roast takes about 1 to 1½ hours, and thick slices take about 10 to 15 minutes.

Remove the reheated prime rib from the oven, place the pan on your countertop and pat the outside of the meat dry with paper towels.

Heat up a skillet on high flame and put some butter in it. Sear the meat for about 1 minute per side so that it becomes crispy on the outside.

Put the cooked prime rib in a platter and pour some au jus on it. That’s it, you can now serve the prime rib!