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Leftover Prime Rib Ideas?

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We have been finishing the leftover prime rib from Xmas. Any ideas for new uses? I have only been warming it up and/or making a sandwich with horseradish.

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  1. Made this beef pot pie from Sheila Lukins a couple days ago (omitted the raisins). Very good, and very easy with the store-bought puff pastry. And used chicken broth. Jeez, I sound like most of that site's reviewers, who change everything! Anyway...

    http://www.epicurious.com/recipes/foo...

    1. One thing that we tend to do with leftover meat, is make, what my Mexican grandmother used to call, "Bocaritas". Fry some diced onions in oil, add the meat, maybe some diced potatoes, a little chili powder, salsa, or diced tomatoes - Can adapt this with anything you want that you think would taste good - Put into a taco or tortilla for a burrito.
      Way different from the original meal, homey, savory, simple, and delicious.

      1 Reply
      1. re: aurora50

        Thank you, those both sound like really good options!

      2. Assuming you have the bones, you can make "devilled beef bones" which is found in the original _Gourmet_ cookbook. It's kinda like going to the trouble of eating the ham just to get to the bone for the split pea soup...you force yourself to eat all that prime rib for the devilled bones.

        1. We did a prime rib for Thanksgiving and had lots of leftovers. My wife diced up the prime rib and added it along with some caramalized onions to the leftover mashed potatoes. She then took a scoop of this mixture and put it on a square of puff pastry, added a slice of Stilton bleu cheese, and wrapped the pastry around the whole thing. Bake until filling is hot and pastry is crisp. I think the oven was somewhere between 400-425.

          1. This is Greek version of what to do with prime rib leftovers. Chop the beef into bite size pieces.
            Fry up some onions, diced or sliced, with a little garlic in some oil and butter. Add the beef and a little beef stock. Add some cooked pasta and stir. Toss with a good amount of parmesan and serve. It will be a little dry (for the American palate), but Greeks like it this way. We did this with leftover lamb all the time.
            For a saucier sauce, add more beef broth, a shot of soy, thicken with cornstarch, add some heavy cream and chopped green onions. Equally as excellent and more Americanized.

            1. A crisp-crusted prime rib and potato hash would be awfully good....seasonings I love in this dish are thyme and fresh garlic.

              A fine dice of onion that carmelizes in the dish would be good as well....because of the water content of onions, just add in the beginning before the meat and potatoes.

              As for the potatoes, leftover baked potatoes work really well in this dish.

              1 Reply
              1. re: 4Snisl

                I've been known to do a prime rib hash with potatoes, onions, apples, fennel - and serve it with fried or poached eggs...pretty amazing with a blob of horseradish creme fraiche.

              2. Dice it up and make pasties, none better!

                1. We did cheese steak sandwiches last night by slicing it really thin and frying for just a minute in some olive oil. Caramelized onions, hot pepper relish, arugula and an heirloom tomato--all on a toasted baguette--it was wonderful.

                  4 Replies
                  1. re: escondido123

                    Yum! Doing that tonight!

                    1. re: FoodChic

                      Oh, I forgot the provolone which was draped on top before the whole thing (without the arugula) was popped into a hot oven until crispy and melty. (I also added mayo for myself, it's a real treat and a take on a Rhode Island grinder I bought once in awhile.)

                      1. re: escondido123

                        I'll take a picture tonight.

                        1. re: FoodChic

                          Last night we made hash from the Joy of Cooking, she put the bones and some extra meat to boil for noodle soup, and the big piece that is left over is going on the Weber tomorrow night for a little heat and smoke. Sometimes we'll slice it up and make hot beef sandwiches like you used to get in the church basement back home. It's nothing fancy just good comfort food.

                  2. I saw something somewhere online that was something along the lines of prime rib "tacos."

                    They were made with whole wheat tortillas/wraps, ribeye, horseradish creme fraiche and maybe some arugula or something.

                    Here's the link!
                    http://www.epicurious.com/recipes/foo...