22 Leftover Prime Rib Recipes - Easy Ideas For Dinner - Foodiosity (2024)

FAQs

How to eat leftover prime rib? ›

If you have leftover prime rib roast, this is a delicious way to make use of the prime rib leftovers. My Prime Rib sandwich is loaded with slices of tender, juicy, medium-rare seasoned prime rib and topped with warm caramelized onions and mushrooms. Finished with a slathering of my creamy horseradish sauce.

Leftover prime rib offers a wealth of delicious meals. The basic sandwich is a great start. Or make it a bit more fancy and make prime rib French dips. Just place thin slices of prime rib on crusty rolls, heat up some beef stock and serve it on the side in small bowls.

As soon as dinner's finished, wrap any leftover prime rib tightly in plastic wrap and refrigerate or freeze. While it's best the next day, leftover prime rib is good for between five and seven days in the fridge or up to six months in the freezer.

And don't forget to use those bones. If your prime rib came bone-in, save 'em, roast 'em, and turn 'em into spectacular bone broth. You can use it to make soups or just as an on-its-own sipper that'll keep you feeling warm and cozy all winter long.

Preheat your oven to 250F, and add the slices of prime rib to a small baking pan with a few tablespoons of broth (water works too, but might dilute the flavor of the meat a bit). Cover the pan tightly with foil and warm it in oven until the prime rib slices feel like they've heated through, about 10 minutes.

Wrap your roast in foil with a 1/4 cup of beef stock added to help retain the prime rib's juicy flavor, and place it in the oven once it has been preheated to 300°F. Check on your meat in 10 minute intervals until it reaches a 165°F internal temperature.

Ways to Tell if Meat is Bad

Check the meat for a foul odor, discoloration, or mold, as these are the most obvious signs meat has gone bad. If it feels slimy or sticky, it's probably time to throw it out. Always check the expiration date and toss expired meat to avoid food poisoning.

Slice the Prime Rib thinly across the grain, then cut again into small shredded pieces.

Elevate your lunch game effortlessly by repurposing leftover prime rib into a delectable Philly Cheesesteak sandwich. Simply slice the prime rib into thin strips and sauté them with bell peppers and onions on the Flat Top Grill until they reach a tender, caramelized perfection.

Drizzle the meat with ¼ to ½ cup beef broth, stock, or leftover au jus to help steam the meat as it heats. Tightly cover the pan with a lid or foil, then place the pan in the oven for 15 to 30 minutes until the meat is warmed through in the center. (Timing will vary depending on the size and thickness of the meat.)

How many pounds of prime rib per person? ›

A good rule of thumb for purchasing bone-in prime rib is to buy one pound per person. A bone-in standing rib roast will feed about two people per bone. But if the roast is part of a bigger spread with plenty of other food, you can plan on 1/2 to 3/4 pound of prime rib per person.

Leave it uncovered in your fridge overnight. This will look like it has dried out the roast, but it will actually increase the moisture in the prime rib when finished. Remove the prime rib from fridge two hours before it is scheduled to go in the oven. Allow it to come to room temperature.

Bones have a higher thermal resistance than meat, meaning the meat around the bones will cook slower than the rest of the roast, leaving those sections extra-tender and juicy. To make carving easier, you can remove the bones from the raw beef and tie them back on if you'd like. (Ask your butcher to do this for you.)

Bone-In Prime Rib Roast is a sure-fire way to make any celebration special. Also known as a Ribeye Roast, Standing Rib Roast, or simply a Rib Roast, this impressive cut is always a crowd pleaser, delivering rich beefy flavor and a tender, melt-in-your-mouth texture.

Buying Bone-in or Boneless

I prefer to purchase prime rib with the bones still attached. While I do cut the bones off, I've found that bone-in rib roasts have more real-estate and are less trimmed down. I like this, because I get more control over prepping my roast.

Remove the prime rib from refrigerator 30 minutes before you want to reheat it, and allow it to come to room temperature. Either add the steak to a pan with a splash of broth and heat over medium-low or slice the steak into smaller pieces and heat quickly over high heat and sauté for a few minutes.

Next Day Reheating – please allow for at least 3 hours before serving. NOTE: If you will not be enjoying your Prime Rib until the following day, remove the Prime Rib from plastic wrap and aluminum foil packaging and place in a roasting pan, rib side down, uncovered.