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Thread: Leftover prime rib

  1. #1
    Cindy Hamilton Guest

    Default Leftover prime rib

    We had about half of our dinner party cancel last Sunday,
    and consequently we have about 6 pounds of USDA Prime
    standing rib roast left over.

    Any ideas on what to do with some of it? It's good warmed
    up in a little butter or bacon grease in a frying pan, but
    something different would be nice as we jam all that
    cholesterol into our arteries.

    Thanks,

    Cindy Hamilton

  2. #2
    jmcquown Guest

    Default Re: Leftover prime rib

    "Cindy Hamilton" <[email protected]> wrote in message
    news:[email protected]..
    > We had about half of our dinner party cancel last Sunday,
    > and consequently we have about 6 pounds of USDA Prime
    > standing rib roast left over.
    >
    > Any ideas on what to do with some of it? It's good warmed
    > up in a little butter or bacon grease in a frying pan, but
    > something different would be nice as we jam all that
    > cholesterol into our arteries.
    >
    > Thanks,
    >
    > Cindy Hamilton



    I'd freeze what you have left. Eat it later. What's the rush? (Sorry about
    your dinner party, BTW) Meanwhile, I'll try to think of other things you
    might do with the leftovers.

    Jill


  3. #3
    Bob Terwilliger Guest

    Default Re: Leftover prime rib

    Cindy wrote:

    > We had about half of our dinner party cancel last Sunday,
    > and consequently we have about 6 pounds of USDA Prime
    > standing rib roast left over.
    >
    > Any ideas on what to do with some of it? It's good warmed
    > up in a little butter or bacon grease in a frying pan, but
    > something different would be nice as we jam all that
    > cholesterol into our arteries.


    I just came up with a bunch of ideas for noshing on leftover beef. These are
    all made with roast beef which has been brought to room temperature or
    slightly warmer, and they're good for lunches or snacks; I didn't try to
    make a dinner out of them. I only wrote down the main flavors, but I think
    you can get the gist from these:

    vinaigrette with mustard
    onions
    pickles
    parsley
    (That one is from James Beard.)


    coconut vinegar
    cilantro
    garlic
    cabbage
    chiles


    soy
    mirin
    rice vinegar
    ginger
    onion


    rosemary
    olive oil
    cider vinegar
    (This was intended as a kind of Norman dish, but I think some refinement is
    in order.)


    oregano
    lemon juice
    olive oil
    black olives
    onions
    (This would also be good hot over rice.)


    tomatoes
    cinnamon
    onions
    yogurt
    (If I weren't low-carbing I'd have put this into a toasted pita.)


    lime juice
    cilantro
    tangerine zest
    cumin
    adobo seasoning
    coriander


    Bob



  4. #4
    sf Guest

    Default Re: Leftover prime rib

    On Tue, 22 Dec 2009 06:29:41 -0800 (PST), Cindy Hamilton
    <[email protected]> wrote:

    >We had about half of our dinner party cancel last Sunday,
    >and consequently we have about 6 pounds of USDA Prime
    >standing rib roast left over.
    >

    I hope they had a good excuse.

    >Any ideas on what to do with some of it? It's good warmed
    >up in a little butter or bacon grease in a frying pan, but
    >something different would be nice as we jam all that
    >cholesterol into our arteries.
    >

    Why not freeze it until you can appreciate it again? Hopefully you
    have lots of gravy to freeze too. I'd slice some paper thin and make
    philly cheesesteak sandwiches, but it's a crying shame to waste decent
    beef that way.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  5. #5
    Andy Guest

    Default Re: Leftover prime rib

    Cindy Hamilton <[email protected]> wrote in news:add6ac8d-4780-
    [email protected]:

    > We had about half of our dinner party cancel last Sunday,
    > and consequently we have about 6 pounds of USDA Prime
    > standing rib roast left over.
    >
    > Any ideas on what to do with some of it? It's good warmed
    > up in a little butter or bacon grease in a frying pan, but
    > something different would be nice as we jam all that
    > cholesterol into our arteries.
    >
    > Thanks,
    >
    > Cindy Hamilton



    Make some French dipped beef sandwiches?

    Andy

  6. #6
    Janet Guest

    Default Re: Leftover prime rib

    Cindy Hamilton wrote:
    > We had about half of our dinner party cancel last Sunday,
    > and consequently we have about 6 pounds of USDA Prime
    > standing rib roast left over.
    >
    > Any ideas on what to do with some of it? It's good warmed
    > up in a little butter or bacon grease in a frying pan, but
    > something different would be nice as we jam all that
    > cholesterol into our arteries.
    >
    > Thanks,
    >
    > Cindy Hamilton


    Roast beef hash?
    Strathboro Paste? A cocktail spread made with, IIRC, anchovy paste, leftover
    beef, butter, etc. It was, also IIRC, a James Beard or Craig Claiborne
    recipe in a little pamphlet that came with my Cuisinart 25 years ago. Of
    course, it's not going to account for 6 lbs of meat!
    Cornish Pasties/meat pies?
    Beef Pot Pie?
    Thai beef salad?




  7. #7
    jmcquown Guest

    Default Re: Leftover prime rib

    "Andy" <[email protected]> wrote in message news:[email protected]..
    > Cindy Hamilton <[email protected]> wrote in news:add6ac8d-4780-
    > [email protected]:
    >
    >> We had about half of our dinner party cancel last Sunday,
    >> and consequently we have about 6 pounds of USDA Prime
    >> standing rib roast left over.
    >>
    >> Any ideas on what to do with some of it? It's good warmed
    >> up in a little butter or bacon grease in a frying pan, but
    >> something different would be nice as we jam all that
    >> cholesterol into our arteries.
    >>
    >> Thanks,
    >>
    >> Cindy Hamilton

    >
    >
    > Make some French dipped beef sandwiches?
    >
    > Andy



    Ah... french dip is an excellent idea! On toasted french rolls with au jus

    Jill

  8. #8
    sf Guest

    Default Re: Leftover prime rib

    On Tue, 22 Dec 2009 10:11:42 -0500, "Janet" <[email protected]>
    wrote:

    >Thai beef salad?


    Yes! Anything that doesn't call for overcooking a USDA prime rib.
    The pho where you just lay in strips of raw beef into the bowl at the
    table and let the heat cook it would work too.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  9. #9
    Andy Guest

    Default Re: Leftover prime rib

    "jmcquown" <[email protected]> wrote in
    news:[email protected]:

    > "Andy" <[email protected]> wrote in message
    > news:[email protected]..
    >> Cindy Hamilton <[email protected]> wrote in
    >> news:add6ac8d-4780-
    >> [email protected]:
    >>
    >>> We had about half of our dinner party cancel last Sunday,
    >>> and consequently we have about 6 pounds of USDA Prime
    >>> standing rib roast left over.
    >>>
    >>> Any ideas on what to do with some of it? It's good warmed
    >>> up in a little butter or bacon grease in a frying pan, but
    >>> something different would be nice as we jam all that
    >>> cholesterol into our arteries.
    >>>
    >>> Thanks,
    >>>
    >>> Cindy Hamilton

    >>
    >>
    >> Make some French dipped beef sandwiches?
    >>
    >> Andy

    >
    >
    > Ah... french dip is an excellent idea! On toasted french rolls with
    > au jus
    >
    > Jill



    Phillipe's never toasted the rolls so if you double dipped (both cut
    sides) in au jus or single dipped (one cut side) they'd more readily soak
    up the au jus like a sponge.

    That was the mistake that invented the French dip. There are several
    variations. One I like was late one night officer French stepped into
    Phillipe's to grab a roast beef sandwich and the cook accidentally
    knocked a roll into the roasting pan. French said don't worry, I'm in a
    hurry. So it was assembled dripping in pan juices. Next night officer
    French came by for dinner again but asked the cook to make it like last
    night. The French dipped sandwich was born. They named it after French as
    a result, in that version.

    Andy

  10. #10
    Janet Guest

    Default Re: Leftover prime rib

    >> Ah... french dip is an excellent idea! On toasted french rolls with
    >> au jus


    Totally apropos of nothing, this is one of those little things that drives
    me crazy. I know a lot of people do it these days, but....

    "Au" means "with." With [its own] juice. There is no such thing as "the au
    jus." It's just "jus."

    It's like "the hoi polloi." "Hoi" means "the." So one should say "hoi
    polloi."

    Sorry. Back to your regularly-scheduled programming.




  11. #11
    sf Guest

    Default Re: Leftover prime rib

    On Tue, 22 Dec 2009 11:04:06 -0500, "Janet" <[email protected]>
    wrote:

    >>> Ah... french dip is an excellent idea! On toasted french rolls with
    >>> au jus

    >
    >Totally apropos of nothing, this is one of those little things that drives
    >me crazy. I know a lot of people do it these days, but....
    >
    >"Au" means "with." With [its own] juice. There is no such thing as "the au
    >jus." It's just "jus."
    >
    >It's like "the hoi polloi." "Hoi" means "the." So one should say "hoi
    >polloi."
    >
    >Sorry. Back to your regularly-scheduled programming.
    >

    I don't like french dipped rolls. <G>


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  12. #12
    Nancy2 Guest

    Default Re: Leftover prime rib

    On Dec 22, 8:29*am, Cindy Hamilton <angelicapagane...@yahoo.com>
    wrote:
    > We had about half of our dinner party cancel last Sunday,
    > and consequently we have about 6 pounds of USDA Prime
    > standing rib roast left over.
    >
    > Any ideas on what to do with some of it? *It's good warmed
    > up in a little butter or bacon grease in a frying pan, but
    > something different would be nice as we jam all that
    > cholesterol into our arteries.
    >
    > Thanks,
    >
    > Cindy Hamilton


    Hot roast beef sandwiches! Not lo-cal, but terrific. Sub
    sandwiches. Freeze in air-tight packages for take-to-work sandwiches.

    N.

  13. #13
    Nancy2 Guest

    Default Re: Leftover prime rib

    On Dec 22, 9:09*am, Andy <a...@b.c> wrote:
    > Cindy Hamilton <angelicapagane...@yahoo.com> wrote in news:add6ac8d-4780-
    > 4faf-aac9-620b0135e...@c3g2000yqd.googlegroups.com:
    >
    > > We had about half of our dinner party cancel last Sunday,
    > > and consequently we have about 6 pounds of USDA Prime
    > > standing rib roast left over.

    >
    > > Any ideas on what to do with some of it? *It's good warmed
    > > up in a little butter or bacon grease in a frying pan, but
    > > something different would be nice as we jam all that
    > > cholesterol into our arteries.

    >
    > > Thanks,

    >
    > > Cindy Hamilton

    >
    > Make some French dipped beef sandwiches?
    >
    > Andy


    French dip - terrific stuff. If you don't have leftover jus or gravy,
    just make some up using a combination of flavors - There's a French
    dip base (sold in a little white bottle - maybe "Johnny's?") which I
    use together with some Better than Boullion Beef Base, and a packet of
    "Aus Jus" (sorry, that's what it's called) powder, all with attendant
    amounts of water and a sprinkle or two of Worcestershire sauce - a
    combination like this makes great flavor.

    Heat the "jus," and when it's really hot, dip your meat slices in it
    for a few seconds - no need to warm up the beef separately - lay the
    slices on your hoagie bun or roll, and serve with a separate dish of
    "jus" for dipping. Thick-cut crinkle French Fries are really good for
    dipping, too.

    N.

  14. #14
    jmcquown Guest

    Default Re: Leftover prime rib

    "Janet" <[email protected]> wrote in message
    news:[email protected]..
    >>> Ah... french dip is an excellent idea! On toasted french rolls with
    >>> au jus

    >
    > Totally apropos of nothing, this is one of those little things that drives
    > me crazy. I know a lot of people do it these days, but....
    >
    > "Au" means "with." With [its own] juice. There is no such thing as "the
    > au jus." It's just "jus."
    >

    What wrong with saying serve it "with jus"?
    >

    Jill


  15. #15
    Dimitri Guest

    Default Re: Leftover prime rib


    "Cindy Hamilton" <[email protected]> wrote in message
    news:[email protected]..
    > We had about half of our dinner party cancel last Sunday,
    > and consequently we have about 6 pounds of USDA Prime
    > standing rib roast left over.
    >
    > Any ideas on what to do with some of it? It's good warmed
    > up in a little butter or bacon grease in a frying pan, but
    > something different would be nice as we jam all that
    > cholesterol into our arteries.
    >
    > Thanks,
    >
    > Cindy Hamilton


    Beef dip sandwiches.
    Cold roast beef on rye.

    Dimitri


  16. #16
    Janet Guest

    Default Re: Leftover prime rib

    jmcquown wrote:
    > "Janet" <[email protected]> wrote in message
    > news:[email protected]..
    >>>> Ah... french dip is an excellent idea! On toasted french rolls
    >>>> with au jus

    >>
    >> Totally apropos of nothing, this is one of those little things that
    >> drives me crazy. I know a lot of people do it these days, but....
    >>
    >> "Au" means "with." With [its own] juice. There is no such thing as
    >> "the au jus." It's just "jus."
    >>

    > What wrong with saying serve it "with jus"?
    >>

    > Jill


    Nothing. The problem is saying "with au jus." Or saying "dip it in the au
    jus." The former means "with with juice. " The latter means "dip it in the
    with juice." Both of which are wierd.




  17. #17
    gloria.p Guest

    Default Re: Leftover prime rib

    Cindy Hamilton wrote:
    > We had about half of our dinner party cancel last Sunday,
    > and consequently we have about 6 pounds of USDA Prime
    > standing rib roast left over.
    >
    > Any ideas on what to do with some of it? It's good warmed
    > up in a little butter or bacon grease in a frying pan, but
    > something different would be nice as we jam all that
    > cholesterol into our arteries.
    >
    > Thanks,
    >
    > Cindy Hamilton



    I was going to suggest even more cholesterol.

    1. Slice enough beef for a meal. allow to reach room temperature,
    serve with fresh Yorkshire pudding, lots of hot gravy, and
    your favorite vegetables.

    or

    2. Stir fry your favorite vegetable combination. Just before
    it's ready to serve, lay strips of beef on top so they warm slightly

    3. Make pad thai or lo mein with a bit of the beef added at the end.

    Freeze enough for a few meals to enjoy once you have forgotten
    how good it was. It will be a nice surprise.

    gloria p

  18. #18
    Kent Guest

    Default Re: Leftover prime rib


    "Cindy Hamilton" <[email protected]> wrote in message
    news:[email protected]..
    > We had about half of our dinner party cancel last Sunday,
    > and consequently we have about 6 pounds of USDA Prime
    > standing rib roast left over.
    >
    > Any ideas on what to do with some of it? It's good warmed
    > up in a little butter or bacon grease in a frying pan, but
    > something different would be nice as we jam all that
    > cholesterol into our arteries.
    >
    > Thanks,
    >
    > Cindy Hamilton
    >
    >

    We deal with this routinely because we like prime rib, and there are just
    two of us.
    Assuming you've, by this time, separated the meat from the ribs, rap the
    meat firmly in thick foil so you can set in in the oven fat side up as it
    was when you were first roasting it. Somehow, depending on it's thickness,
    you may have to figure a way to prop it upright as it was. Put it into a
    200F oven, and very slowly warm it up to 112F.

    Put the rib part in a roasting pan just large enugh to hold it. Roast in a
    375 oven to render the fat. Scrap some of the crust into the drippings. When
    you get to 1/4 cup of rendered beef fat, make your Yorkshire pudding.

    You can come almost to the point where you were on the first day. As I've
    said before, skip the potatoes. Just have a large helping of Yorkie..

    Cheers,

    Kent, thinking about the frig and what's in it.








  19. #19
    Kent Guest

    Default Re: Leftover prime rib


    "Cindy Hamilton" <[email protected]> wrote in message
    news:[email protected]..
    > We had about half of our dinner party cancel last Sunday,
    > and consequently we have about 6 pounds of USDA Prime
    > standing rib roast left over.
    >
    > Any ideas on what to do with some of it? It's good warmed
    > up in a little butter or bacon grease in a frying pan, but
    > something different would be nice as we jam all that
    > cholesterol into our arteries.
    >
    > Thanks,
    >
    > Cindy Hamilton
    >
    >

    Something else we do now and then:
    Rare leftover standing rib can make a very nice Beef Stroganoff. Use
    whatever recipe turns you on at the moment for the sauce. We use Pepperidge
    Farm puff pastry on the bottom, shaped into little boxes for each diner.
    Trim .75" by 3" strips of leftover beef cut transversely across the
    grain[important for a filet like bite]. Throw the beef into the sauce at the
    very last minute so it doesn't cook. It's almost a nicer dish than the
    classic, as the beef tastes much better than filet mignon.

    Kent




  20. #20
    jmcquown Guest

    Default Re: Leftover prime rib

    "Janet" <[email protected]> wrote in message
    news:[email protected]..
    > jmcquown wrote:
    >> "Janet" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>>> Ah... french dip is an excellent idea! On toasted french rolls
    >>>>> with au jus
    >>>
    >>> Totally apropos of nothing, this is one of those little things that
    >>> drives me crazy. I know a lot of people do it these days, but....
    >>>
    >>> "Au" means "with." With [its own] juice. There is no such thing as
    >>> "the au jus." It's just "jus."
    >>>

    >> What wrong with saying serve it "with jus"?
    >>>

    >> Jill

    >
    > Nothing. The problem is saying "with au jus." Or saying "dip it in the au
    > jus." The former means "with with juice. " The latter means "dip it in the
    > with juice." Both of which are wierd.


    I guess I said it wrong, then. At any rate, french dip is a great idea for
    leftover prime rib

    Jill


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