Prime rib left overs...suggestions?

Stuffed baked Potatoes

Cube/chop up the leftovers (separately) and the dump a big chunk on top of a BP.

Add whatever else you like.

I do this with most leftovers.

I also slice the PR time and make a PR dripping beef sandwich. I save all the au jus when I make it just for this reason.

Prime Rib Hash! Hmmm. I had leftovers too. I had some trimings that I cubed, added onions and sizzled in a hot pan, good stuff. Would've added diced potatoes, but didn't have any. Also tonight we sliced some thinner slices from a roast and warmed in leftover au jus for prime rib dip.

By the way thanks to all for the help last week. My wifes office party went great. I smoked low and slow to 115 degrees, seared in the oven at 500 till they reached 123 as was recomended. Foiled and put them in the cambros till serving time. I got a two burner hot plate at Target. Had a gallon of au jus on one side and a hot cast iron pan on the other. I had cut each rib in two before cooking so I had eight half ribs - more end cuts. It worked out great. I sliced to order at the table. Out of 70 people I only had three want their meat cooked a little more. Everyone loved the meat and as was John's experience more people than expected wanted it m.r. to rare. Some asked for the rarest I had.

quote:

Originally posted by hayman:
... Had a gallon of au jus on one side and a hot cast iron pan on the other...

How did you make a gallon? Use a recipe or a mix for that much?

I cheated and bought a couple packets of mix, added some defated juice from the roasts. Suprisingly pretty good.

Sorry to post and disappear...just too dang busy. I ended up trimming and then vacuum packing the left-over prime rib. Simmered the trimmings and made a large electric roaster full of beef vegetable soup with that. It rocked!

Did twice baked potatoes with the left over baked potatoes. All is well.

I too used a mix/base for the au jus...came out pretty well.

Makes a mighty fine Prime Rib Ruben!

I cook my Prime Rib to a true Rare - Medium Rare and for leftovers I cut thick chops off of the roast the next day and pan sear them in a hot skillet with Salt, Pepper, Garlic Salt etc.

Makes an excellent plated steak if it was left rare enough from the roast. Actually had people fighting for the leftovers!