So you did the thing. To the delight of your family and friends, you herb-rubbed, temped, roasted, temped again, carved, and served up a prime rib. But now, you've found yourself with a bit of a (tasty) problem: What to do with all the leftovers?
We’ve got you covered. From tacos to phở, here are 12 ways to keep the good prime rib times going.
For a throne worthy of your prime rib, look no further than these fluffy ciabatta rolls. Sub in slices of prime rib for the grilled steak. (The original contest-winning recipe deserves a try, too, if you haven’t already made it.)
Or rewarm leftover slices, drape into charred tortillas, and dot with herby salsa.
Roughly chopped and re-crisped, leftover prime rib would make a pretty delicious hash with sweet potatoes. (Just add a fried egg.)
Hash it up again with brussels.
Swap the turkey for thin slices of prime rib for the low-effort salad you want to make (and eat) the day after a prime rib dinner.
ChrisandAmy's pot pie calls for a certain stout that's brewed with oysters, and prime rib and oysters are a traditional pairing.
Thin slices of leftover prime rib would be delicious over rice noodles in broth. Just add huge handfuls of crunchy beansprouts and cooling herbs, and a squeeze of lime.
Winter squash stuffed with hearty, chewy farro and garlicky, herbed prime rib makes a cozy main perfect for yet another dinner party.
Though Test Kitchen Director Josh Cohen calls for boneless ribeye here, why not slice your leftover prime rib very thinly and use it in a cheesesteak? The rest of the recipe is, really, what makes the dish: caramelized Jimmy Nardello Peppers and onions stuffed into an Italian hoagie roll with two melty cheeses.
And of course, you can't go wrong with more sandwiches—four more, to be exact. Just set out all the fixings and let guests build their own!
11. Beef Flautas
Chop a few slices of prime rib finely and proceed right onto step three. Dinner, done!
12. Just eat it.
When I asked freelance recipe tester Townsend Smith what he would do with leftover prime rib, he said, "I'd probably just eat it." It's true—you've put so much effort into sourcing, preparing, and carving the roast. Plus, when else during the year do you get to enjoy this festive meat?
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