Prime Rib Sous Vide for Pot Roast?

This is an odd question, but my friend cooked a bone-in rib roast sous vide for me with his immersion cooker. That was was around 8 months ago and a 2.5 lb piece is still left in my freezer in that sealed plastic he cooked it in. (It was a big roast and he divided it into 3 separate pieces)

I have to cook dinner for 5 ppl soon - but I don't really know how to cook and my oven is also broken. Can i throw this meat into a stock pot and make a pot roast on my range? It sounds like sacrilege but if I did this, how would i modify the cook time since the meat when thawed is already cooked medium rare all the way through?

Any advice, including suggestions to maybe just order out, would be greatly appreciated....

After eight months, this could be a disaster....

You might be better off cutting the roast into steaks and bringing them to room temp and then up to 120 degrees in a very cool oven. Finish with seasoning and a very fast sear in an extremely hot, oiled cast iron pan.

Good luck

#1 put frozen meat in 'fridge for two days (assuming your "soon" is a few days away)
#2 day of dinner, take previously mentioned stock pot and fill almost full with water
#3 4 hours before dinner place bag-o-roast (assuming cyrovac bag) in water
#4 heat stockpot to 125˚ over medium heat and then lower heat to keep the temp around 125˚
#5 20 min before dinner pre-heat a heavy skillet so you can sear the meat.
#6 remove roast from bag and dry with paper towels (meat juice in bag can be heated and used as jus)
#7 sear the crap out of the roast the serve for dinner!

exactly what mel said. reheat it in its cryobag for several hours.

I'm concerned about the quality of meat ("after 8 months this could be a disaster") as well as the quantity for 5 people - 2.5 lbs.

I was thinking that rather than sear and serve as a proper roast, to throw the seared meat into a pot with onions, carrots, garlic, potatoes, beef broth, thyme, worcester, red wine, etc. for a few hours and serve an old fashioned pot roast a la betty crocker. Then just buy bread or something.

Do your rec's mean that you don't think this pot roast idea would work? I know the pot roast concept is intended for cheap cuts and that's why it usually simmers for 4 hrs - I'm not sure what happens to prime rib if I try it this way.

Thx so much for replying -- meat is currently defrosting. I know this question sounds like a lame joke so thx for taking it seriously.

Most cheaper cuts (and certainly all cheaper ones sold for stewing or braising) have a good amount of fat and connective tissue that dissolves into braising/stew liquid as it cooks. This provides loads of flavor, and helps to tenderize the meat as it is basically basted from the inside as the fat/tissue melts slowly at a low temp.

What you have will have very little fat in it, and whatever it did have was likely rendered out during the first cook. I agree with previous posters who recommend reheating it in a gentle manner and then searing it. Even doing that I think your odds of it being good will be 50/50. It will likely turn out well enough that you could thin slice it for sandwiches.

Sigh - yeah, this sounds like it won't work. They don't expect much from me, but I can't exactly serve roast beef sandwiches.... Maybe I'll just buy a chuck roast today and try cooking a pot roast anyway.

thx again for all replies.