Reheating meat is as easy as popping it in the microwave for a minute or two until it's steaming and hot throughout. While this can be a safe way to reheat beef ribs, it isn't the most effective method for retaining the flavor and moistness of the meat. Instead, rely on your oven or outdoor grill to reheat your beef ribs, and you'll enjoy another meal that stars a juicy and flavorful piece of meat.
In The Oven
Preheat the oven to 225 or 250 degrees Fahrenheit. The low temperature is necessary to prevent the beef ribs from cooking any further, but it's still warm enough to reheat the ribs.
Place the leftover beef ribs on a piece of aluminum foil. Wrap the foil loosely around the meat and add a 1/4-cup or so of water. The water will prevent the beef ribs from drying out as they reheat. If you'd rather, use beef broth in place of the water.
Set the aluminum foil wrapped beef ribs on a baking sheet and place the baking sheet in the preheated oven.
Heat the ribs until they reach an internal temperature of 165 F. Use a meat thermometer to check the temperature to be sure the beef ribs are thoroughly heated so they are safe to eat.
Remove the ribs from the oven and serve them immediately.
On The Gril
Preheat an outdoor grill to 225 to 250 F.
Place the leftover beef ribs on a piece of aluminum foil and wrap them tightly. Use a second piece to help trap the moisture inside so the ribs don't dry out while they're reheating.
Set the foil-wrapped ribs in the grill, situating them so they aren't sitting directly over the fire.
Heat the ribs until they reach an internal temperature of 165 F. Use a meat thermometer to be sure the ribs have reached this temperature. Otherwise, the leftover ribs aren't safe to eat.
Remove the ribs from the outdoor grill and serve them immediately.
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- Don't reheat beef ribs after three or four days in the refrigerator. Beyond that, the meat isn't safe to eat, according the University of Minnesota Extension.
- Don't reheat leftover beef ribs in plastic containers or in containers covered in plastic wrap. These aren't heat stable and chemicals in the plastic can leach into the food or melt if the temperature gets hot enough.
Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.