ISO: ISO suggestions for leftover prime rib...please & thanks!

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Glennis

Well-known member
I ran a search first, and found Dawn_MO asked the same question in 2005... I'm hoping there are some additional suggestions here in 2008! I'm working with pretty much med-med. rare meat, and it came out fabulously! But next time we'll use Ron in Worcester's recipe. I did something similar, but the heat was higher and there was no delayed cooking in the recipe (although there was in my kitchen!). 'Twas yummy regardless!http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1488

 
make a vinaigrette with mustard and minced shallots. Slice the meat thinly and marinate it in the

vinaigrette. Make some potato salad, mound it on a plate and arrange the slices around it. It's a wonderful cold lunch or supper.

Tha potato salad can simply be cooked potatoes tossed with the same vinaigrette.

 
Put sliced meat into good beef broth, with garlic powder

and simmer until meat is even more tender. put beef into buttered and lightly toasted sour dough rolls, dip in broth and enjoy.

 
I do something similar - I make French Onion Soup, slice the beef thin and dip it in the broth

before putting it on toasted french rolls... serve the onion soup alongside to dip it in smileys/smile.gif

 
I wish WE had leftovers--we cooked an 18 lb rib roast and. . .

there was exactly 1 slice left, of mayby 6-8 oz. Gone with the wind! We do have mashed potatoes and gravy left though!

 
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