HOME > Chowhound > Home Cooking >

Leftover Prime Rib Ideas?

foodsnob14 Dec 29, 2010 04:13 AM

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.

  1. Click to Upload a photo (10 MB limit)
  1. Jolyon Helterman RE: foodsnob14 Dec 29, 2010 04:49 AM

    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...


    1. a
      aurora50 RE: foodsnob14 Dec 29, 2010 05:22 AM

      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
        foodsnob14 RE: aurora50 Dec 29, 2010 05:31 AM

        Thank you, those both sound like really good options!

      2. h
        hazelhurst RE: foodsnob14 Dec 29, 2010 05:44 AM

        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. j
          jpc8015 RE: foodsnob14 Dec 29, 2010 06:00 AM

          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. z
            zoitsa RE: foodsnob14 Dec 29, 2010 06:10 AM

            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. 4
              4Snisl RE: foodsnob14 Dec 29, 2010 07:52 AM

              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
                mamachef RE: 4Snisl Dec 29, 2010 08:07 AM

                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. mrbigshotno.1 RE: foodsnob14 Dec 29, 2010 08:09 AM

                Dice it up and make pasties, none better!

                1. e
                  escondido123 RE: foodsnob14 Dec 29, 2010 09:52 AM

                  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
                    FoodChic RE: escondido123 Dec 29, 2010 10:32 AM

                    Yum! Doing that tonight!

                    1. re: FoodChic
                      escondido123 RE: FoodChic Dec 29, 2010 10:45 AM

                      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
                        FoodChic RE: escondido123 Dec 29, 2010 10:48 AM

                        I'll take a picture tonight.

                        1. re: FoodChic
                          Johnny West RE: FoodChic Dec 29, 2010 11:26 AM

                          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. LaureltQ RE: foodsnob14 Dec 29, 2010 12:18 PM

                    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!

                    Show Hidden Posts