* How can this be done, it seems like you need to cook them all ahead of time and then reheat somehow…but how?
* Can the left over meat be reheated and served a few days later?
I apologize if this is a stupid question.
I agree with the reheating process using lettuce leaves but at our restaurant we use a different method to keep the rare and med rare to perfect color. After we cook the prime rib to 105 internal temp we cool it and then wrap in cellophane. After the first slice is cut for reheating we store the rib vertically in a tall round clear container in the refrigerated table. This keeps all the juices in the rib and the flavor is fresh cooked taste. You can keep in this manner for three days. Remember to cover the newly exposed meat so it doesn't dry out.