I know what you’re thinking. “Leftover prime rib recipes?! What household ever has leftover prime rib?!”
I know! I know! Prime rib gets devoured quickly in my home, too.
Every now and then, though, someone will be having an off night and won’t eat quite as much.
Then we occasionally end up having a little extra left over.
On those few occasions, I got to experiment with some of these delicious recipes for using up leftover prime rib.
(You can tell how rarely that happens from how short this list is!)
What I discovered is that leftover prime rib tastes just as amazing when you use it to make something a little different the next day.
My personal favorite is the leftover prime rib chili. What will your favorite dish be?
Most people, myself included, make their beef stroganoff with ground beef.
However, if you want to take it to the next level and make it taste incredible, make it with leftover prime rib next time.
Add some herbs and spices, a minced shallot, a cup of baby portobello mushrooms, some Dijon mustard, Worcestershire sauce, and your egg noodles.
In 20 minutes, you’ll have a delicious, hearty meal.
I know you can eat warm soups any time of year, but they’re a fall and winter thing for me.
So if you’re looking for a hearty, flavorful soup to warm your belly on a cold night, this beef barley soup is just the one.
It only requires the most basic ingredients – butter, garlic, beef broth, onions, carrots, celery, thyme, barley, the leftover prime rib, and a cup of red wine.
You’ll start by cooking the veggies first. Then add in your garlic, followed by the beef broth, prime rib, barley, red wine, and thyme.
Then you’ll just let everything simmer until the barley becomes tender, which takes about an hour.
I usually make a large batch and freeze the leftovers. They freeze for about three months.
I never thought about making prime rib quesadillas until I ran across this recipe, and when I saw it, I thought, “Hey! Why not?!”
They turned out spectacularly good, although they weren’t as crispy as I would have liked.
To keep that from happening to you, make sure you read the “tips for the perfect crispy…” section.
Drying off the meat with a towel and using freshly grated cheese would’ve gone a long way towards making my quesadillas crispier.
Also, wait to add your wet toppings – sour cream, salsa, etc. – until the quesadillas are done cooking.
Although every recipe on this list is good, this one is easily my favorite.
I pile in lots of beans, all the different tomatoes (diced, paste, and sauce), beef stock, jalapenos, an incredible local chili seasoning pack, and of course, the prime rib.
I throw it all in my Instant Pot and let it do its thing.
It’s soooooooo good. I usually add in extra, non-leftover prime rib so that I have enough to eat for a few days.
This sandwich is one of the messier dishes on the list, but it tastes so good that you shouldn’t have too much of a problem overlooking the mess.
The meat and cheese on the sandwich make it hearty and filling.
The horseradish mayonnaise gives it the perfect amount of spice and flavor, and the au jus is just mouthwateringly good.
Is there anything better than a fresh pasta dish served when it’s still warm with a glass of wine on the side? Yummmm.
This pasta is rich and creamy thanks to the mushrooms and heavy cream, and it’s seasoned perfectly with sun-dried tomatoes, parsley, garlic cloves, onions, and salt and pepper.
The prime rib gives it a unique flavor since that’s not meat we often use in our pasta dishes.
Whenever we have prime rib, my family always gets so excited because they know we’re usually having this the next day.
Technically, you could make a leftover prime rib sandwich by slapping your leftovers onto some bread and calling it a day.
This recipe makes a yummier sandwich.
It includes arugula, caramelized onions, and a spicy horseradish sauce. It’s like a whole new meal from the prime rib you had the night before.
I am a firm believer in the fact that there’s absolutely no meat you can’t use in tacos.
Seriously, whether you prefer fish, beef, chicken, or prime rib, tacos can accommodate you.
For this recipe, all you’ll need is your leftover prime rib, an avocado (and another one if you want some guacamole on top), queso fresco, lime juice, cilantro, salsa, and your favorite tortillas.
Many people prefer to make their tortillas themselves, but I’ve found that the store-bought ones work just as well and save me a bit of time.
That’s a win-win for me!
This tasty hash combines red potatoes, onion, Worcestershire sauce, olive oil, beef broth, and leftover prime rib to make a nutritious, filling breakfast that anyone will enjoy.
If you’re an egg lover, you can also add a couple of poached eggs to the top for a healthier, more flavorful meal.
Don’t be scared off by the long ingredients list for this recipe. Most of them are just veggies and seasonings.
Plus, all pot pies – the good ones, anyway – have long ingredients lists.
This pot pie is especially good. It’s packed full of all kinds of things that are good for you, and the phyllo dough is buttery, flaky, and supremely delicious.
The red wine, Dijon mustard, and Worcestershire sauce make the pot pie juicy and moist.
Altogether, it makes an incredibly filling meal, even if you serve it with nothing else.
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