Yesterday I roasted a 6.6 pound (with three bones) prime rib. We each had a one-inch slice, and we have five slices left.
OK, I have no problem heating up a slab to eat. Mrs. L.A. not so much. (She also has a problem with eating the same thing every meal until the leftovers are gone. Weird, huh?) Prime rib sandwiches are good, too. Prime rib and cheese omelettes are a possibility. I don’t want to make hash. Any ideas?
(Note: The meaty bones will be put in a 225º oven eventually, and then covered with BBQ sauce.)
Edit before post: I’m warming up an end piece for sandwiches. But other ideas are welcome.
Stroganoff is always good for rib roast leftovers. This year, I just sliced the leftovers very thin with my deli slicer, and those will just be eaten as deli meat for a few more days. (Today I then further sliced mine into strips and fried up with onions and cheese for a cheesesteak sandwich). But, typically, I do stroganoff.
There a million better ideas than mine (like serving a slab covered with some mushrooms that you took the time to slow cook in a skillet with onions, butter, and pepper?).
Still, if all else fails, release the food processor…! :eek:
Shredded prime rib beef can be added to salads or your favorite chili recipe. Heck, you can even put it in the mix for an omelet.
“That’s not steak and eggs.”
“True, its Prime Rib and eggs…!”
Cut into thin little strips. Do a wok stir fry. Do the various vegetables in the right order/timing so they all come out right. Throw the strips in at the very last minute with a bit a of water, just enough to get some steam going to get everything heated up and cooked no more.
Another thing to do after cutting it into steak strips, about 3/4 square or so, batter and bread the strips and fry them in oil much like you would razor clams or fish filets. Use Krusteaz or Pride of the West type fish batter.
Hot and fast. You won’t over cook them and they will remain tender. You now have hot, crunchy finger food. Use with your favorite dipping sauce.
heh I wonder if johnny had ever been to the old crazy ottos around Tuesday (we grew up in the same area …)
See they used to have prime rib on a 6/7 95 special special for sat and Sunday and the creative way they’d used the leftovers . was 1 omelets 2 stir fry 3 tacos and fajitas … oh and quesadillas
and after one time they ordered way too much you could substitute the prime for any meat on the menu for 2 bucks more
Only time ive ever had a chili cheese prime rib burger and chili cheese prime rib fries … I swear they put a pound of the prime on that order in nice little cubes … like for tacos …
We had a lot of prime rib leftover and I made this recipe for Prime Rib Tacos with Avocado Horseradish Sauce (except the cilantro). It was amazing. I only regret not having more prime rib.
I had most of it leftover, panicked, and froze it. I know that right now we’re not going to get around to eating it in anything, so I didn’t know what else to do. It was cooked to a perfect 52°C all the way through (thank you, Sansaire). I’m not sure how well rare meat freezes and thaws. I guess I’ll figure it out in a couple of weeks after the new year.
Thank goodness it was on a super, super sale… three bones for $28. I usually pay that for a just a couple of decent ribeyes.
Make a savory pie. I have in the past, using left-over beef pot roast, cheese, and a pie crust. Occasionally there’s beef bouillon involved in the beef is particularly dry. It’s wonderful. There are plenty of recipes online, often including veggies if that suits you better.
Make a pate - this works with leftover chicken, too. As long as you have a food processor, this is an incredibly easy recipe, and a great way to use up leftover meat.
[ul]
[li]Garlic cloves (optional, as many or as few as you want)[/li][li]About 1/2 onion; more or less to taste[/li][li]Leftover meat, diced[/li][li]Butter, slightly softened[/li][li]1 or more anchovies (optional)[/li][li]Dried herb or spice to taste (rosemary is good with beef; I like tarragon with chicken)[/li][li]Salt and pepper to taste[/li][/ul]
If using garlic, drop through feed tube of food processor to mince. Then add onion and whir until completely mushed. To the bowl of the processor add the diced meat, a roughly equal volume of butter(*), and the anchovies if using. Process to a paste; add salt, pepper, herbs and more anchovies to taste. Note: the flavor and saltiness is more pronounced when the pate is room temperature, but most likely it will be slightly chilled when you serve it. So you may want to make it a bit more strongly flavored than you want the final result to be.
When you are happy with the taste, pack the pate into a mold(s) that are well-greased or lined with plastic wrap. (The latter method is much easier to remove, but is slightly less aesthetic because you’ll see the wrinkles when you remove the pate from the mold; you can smooth them with a knife or dust with smoked paprika.)
Refrigerate or freeze. To serve, just remove the pate from its container and serve with crackers. Makes a delicious and very easy appetizer for a dinner party.
(*)The original recipe uses about twice as much butter as I do, so if you want a buttery result, go ahead and use more.
With just me and the wife this year I skipped the roasting phase and just made stroganoff. I used sirloin tips because there would be no roast this year but stroganoff with rib meat has been a traditional Christmas follow up meal here because my wife loves it and there’s always been roast left both cooked and uncooked if I buy a whole rib section.
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