# Leftover prime rib **URL:** \ **Category:** Cafe Society\ **Created:** [December 26, 2016, 7:52pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663 "2016-12-26T19:52:27Z")\ **Posts on this page:** 12\ **Page:** 2
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [December 27, 2016, 5:38pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/21 "2016-12-27T17:38:39Z")
We did a 15lb rib for x-mas. Freaking huge. We had company over though. So far 10 meals out of it. Last night I threw the PM ‘steaks’ on the grill to heat them (and cook it a little more for my wife). Was very good. ---
**Author:** ![cmkeller](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cmkeller/32/118_2.png) [@cmkeller](https://boards.straightdope.com/u/cmkeller)\ **Post date:** [December 27, 2016, 6:43pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/22 "2016-12-27T18:43:09Z")
When you folks speak of horseradish, you’re talking about the white kind, right? Not the magenta kind that has beets in it? ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [December 27, 2016, 6:59pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/23 "2016-12-27T18:59:20Z")
> [@cmkeller](#): > > Not the magenta kind that has beets in it? 😕 You put beets on your prime rib? Yes, it’s white. Often mixed with sour cream. . ---
**Author:** ![cmkeller](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cmkeller/32/118_2.png) [@cmkeller](https://boards.straightdope.com/u/cmkeller)\ **Post date:** [December 27, 2016, 8:11pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/24 "2016-12-27T20:11:47Z")
Johnny L.A.: > [@](#): > > You put beets on your prime rib? No, and I’ve never put horseradish on it either. But if I’m interested in that taco recipe, I need to know which of the readily-available horseradish varieties I should use. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 27, 2016, 8:15pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/25 "2016-12-27T20:15:34Z")
I don’t think I’ve ever heard anyone refer to the magenta stuff simply as “horseradish.” It’s either “beet horseradish” or “horseradish with beets.” Horseradish, as mentioned above, is often cut with sour cream (and/or mayo) to make a milder horseradish sauce. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 27, 2016, 8:24pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/26 "2016-12-27T20:24:55Z")
> [@cmkeller](#): > > Johnny L.A.: > > No, and I’ve never put horseradish on it either. But if I’m interested in that taco recipe, I need to know which of the readily-available horseradish varieties I should use. The recipe says “prepared horseradish.” You’re looking for something like [this](https://www.walmart.com/ip/Kraft-Prepared-Horseradish-5-Oz/11994299). It’s basically a fairly unadulterated version of horseradish. So NOT horseradish sauce or horseradish cream. ---
**Author:** ![cmkeller](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cmkeller/32/118_2.png) [@cmkeller](https://boards.straightdope.com/u/cmkeller)\ **Post date:** [December 27, 2016, 8:26pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/27 "2016-12-27T20:26:32Z")
Thanks! ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [December 27, 2016, 8:46pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/28 "2016-12-27T20:46:30Z")
> [@Tara57](#): > > cold, sprinkled with salt, dipped in horseradish sauce, eaten with fingers Yes, or a cold RB sandwich. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [December 29, 2016, 3:15pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/29 "2016-12-29T15:15:39Z")
I took the ribs and used them instead of ox tail in an ox tail soup recipe . The resulting soup wasn’t as rich and gelatinous as ox tail soup is, but it tasted almost the same, and was very popular. And it’s a LOT easier to pick the meat off the boiled ribs than to pick the meat off boiled ox tails. And since the meat browned when I roasted it, I was able to skip the laborious “brown the chunks of ox tail” step. I’ll probably do this again. ---
**Author:** ![quiltguy](https://avatars.discourse-cdn.com/v4/letter/q/e47774/32.png) [@quiltguy](https://boards.straightdope.com/u/quiltguy)\ **Post date:** [December 29, 2016, 5:30pm UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/30 "2016-12-29T17:30:15Z")
OP: Slice it into thin strips and roll it up with a dab of Béarnaise sauce(blender Béarnaise is amazingly easy) You may thank me after the rush of orgasms subside. 😉 ---
**Author:** ![Elemenopy](https://avatars.discourse-cdn.com/v4/letter/e/b5e925/32.png) [@Elemenopy](https://boards.straightdope.com/u/Elemenopy)\ **Post date:** [December 31, 2016, 12:04am UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/31 "2016-12-31T00:04:22Z")
Chop leftover meat thin/small. Saute some sliced onion and bell pepper till tender, throw in a few ounces of pickled peppers (banana peppers or pepperoncini), minced garlic, and oregano. Add a cup of bouillon. Put meat in till heated. Serve on toasted french bread/hoagie rolls, with mayo and a slice of provolone if you like. Voila, Italian beef. 🙂 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 31, 2016, 12:10am UTC](https://boards.straightdope.com/t/leftover-prime-rib/775663/32 "2016-12-31T00:10:52Z")
> [@Elemenopy](#): > > Chop leftover meat thin/small. Saute some sliced onion and bell pepper till tender, throw in a few ounces of pickled peppers (banana peppers or pepperoncini), minced garlic, and oregano. Add a cup of bouillon. Put meat in till heated. Serve on toasted french bread/hoagie rolls, with mayo and a slice of provolone if you like. Voila, Italian beef. 🙂 Mayo? On an Italian beef?! :eek: Otherwise, that is, indeed, a very good approximation of an Italian beef. The thinner you can get it, the better. I’m lucky enough to have a Globe deli slicer in my possession, so I can get it as thin as I want! 🙂 [Previous page](https://boards.straightdope.com/t/leftover-prime-rib/775663.md?page=1)