Beef Barley Soup with Prime Rib - Leftover Prime Rib Recipe from OWYD (2024)

FAQs

How to eat leftover prime rib? ›

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.

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.

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.)

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

How do you know if the cooked meat has gone bad? To judge if the meat has gone bad , the best way is SMELL. If the meat smells unpleasant, strong or rancid it has probably gone bad.

Dissolve kosher salt in water and use it to wipe down the prime rib. Pour enough sea salt over a rimmed sheet pan to cover it completely; sprinkle pink salt on top. Place a roasting rack over the salt. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, 30 to 40 days.

If you're planning to cook your prime rib within the next 4–5 days after its arrival, store the prime rib or steaks and side dishes in your refrigerator to begin thawing. However, if you're not planning to cook your meal soon after its arrival, store the prime rib or steaks and side dishes in your freezer.

Prime rib roast can be pricey, so it's worthwhile to cook down the bones into a rich soup stock to use as a base for a few more meals.

What is better bone-in prime rib or no bone? ›

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.

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.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

It's milk.

A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.

Prime ribs and ribeye steaks come from the same primal cut of beef. The difference in their flavors comes from the way one cooks them. Prime ribs slowly roast under low heat. This makes them more tender.

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. For best results, keep the leftover prime rib intact rather than slicing it. If there's leftover au jus, drizzle a few tablespoons over the leftover meat before wrapping.

Prime rib is at its best cooked rare or medium rare — it should not be cooked past medium (140°F) or all the fat will melt out of the meat, leaving it tough, dry, and chewy. After the prime rib is cooked, make sure to let it rest for 30 minutes for the meat to reabsorb all the delicious juices before carving.

Resting the Prime Rib – Achieving Your Desired Finish Temperature. Tent the roast with aluminum foil and allow the rest for 20 minutes. As we said before, the residual heat will move from the surface of the meat to the center resulting in a 5 to 8° temperature increase.