Ideas for leftover rib roast

My wife's boss ended up giving us a 4-rib roast that was somehow an extra one in his order from Niman Ranch. (I don't know how this happened, but it worked for us!) Then we ended up with fewer people for Christmas dinner than expected. The upshot is a lot of leftover roast.

So, anyone have any good ideas on what to do with it? I'll be doing risotto at some point soon and my omelet this morning had a nice beefy flavor. Sandwiches come to mind, of course. Any other good ideas?

Thanks!

Good timing, Mike.
We just finished lunch. It was prime rib French Dip sandwiches using leftover au jus, and fresh, buttered toasted French bread. Oh they were good, and I made Len promise to remind me to do the same thing next year. (I just sliced the beef thinly, almost shaving it and sauteed it quickly over high heat. No oil necessary.)

That sounds great, Carrie - it's on the list.

It's good cold, you know. Throw together a bit of Bernaise to have with it.

I love Carrie's idea. Another option, and one we use often, is to take thin, cold slices of the rib roast and place them on top of a bed of arugula. Drizzle a little extra virgin olive oil on the meat and greens and top with coarsely ground pepper and grated parmesan.

Pepper steak.

All good ideas - keep 'em coming!

And Dave - that one sounds particularly interesting as I got a nice bottle of olive oil for Christmas and I've been looking for something to do with it.

Thanks, everyone.

Slice thin enough for sandwiches, take off all the fat, put into a pan with home made beef stock or a good commercial brand, add garlic powder, and simmer until the meat is almostt falling apart. Then put in warmed sandwich rolls, which have horseradish on one side and butter on the other. Put au jus in small bowl and dip your sandwich before each bite. Yum.

We just had our leftovers today too! We had sandwiches for lunch, and then added the fatty pieces and ribs to my sauce for dinner tonight. That came out so good...but I will definitely do Carrie's French dips next yr...YUM!

Yesterday we ground some up into a regular beef sandwich spread w/the usual onions, pickles, mayo, etc. Premium spread!

This morning I cubed some and sauteed in olive oil and butter with diced onions and potatoes in a cast iron skillet. Then I broke 4 eggs on top and put the skillet in a 350ºF oven for about 15 minutes and had one heck of a breakfast. Upscale steak and eggs.

Polishing it off tonight - all that's left is the ribs.

Into a casserole with whole peeled carrots, small whole onions, celery, garlic, beef stock, red wine, a little thyme, a couple of bay leaves, salt and pepper. Served on an underlayment of mashed potatoes accompanied by Brussels sprouts.

If your roast had the ribs, braise them. IMHO they are the most succulent part of the animal! In this case I agree with the old adage "the best meat is closest to the bone".

I really don't like the taste of reheated meat, so I am delighted that the last of our Christmas meat - chicken in this case - is at an end. Nothing, even a fiery curry sauce, can cover up the "resurrected" flavour. Is there anyone else out there who doesn't like reheated meat, or am I the only grumble-bum?

I really don't like the taste of reheated meat, so I am delighted that the last of our Christmas meat - chicken in this case - is at an end. Nothing, even a fiery curry sauce, can cover up the "resurrected" flavour. Is there anyone else out there who doesn't like reheated meat, or am I the only grumble-bum?

Matilda,

There are definitely meats that I don't like reheated. Poultry for one (which I love cold, though) and pork. I have found that if I braise already cooked meats in tomato sauce, they come out good.

If your roast had the ribs, braise them. IMHO they are the most succulent part of the animal! In this case I agree with the old adage "the best meat is closest to the bone".

Those are the first leftovers to go. The whole slab of ribs gets cut off the roast in one piece. Then the next day, I season the cut side and put it under the broiler until very crusty. Then cut between the ribs and eat. It's our favorite part.

Those are the first leftovers to go. The whole slab of ribs gets cut off the roast in one piece. Then the next day, I season the cut side and put it under the broiler until very crusty. Then cut between the ribs and eat. It's our favorite part.[/quote]

Do your two four-legged friends get to gnaw on the bones?

[Jenise]

I really don't like the taste of reheated meat, so I am delighted that the last of our Christmas meat - chicken in this case - is at an end. Nothing, even a fiery curry sauce, can cover up the "resurrected" flavour. Is there anyone else out there who doesn't like reheated meat, or am I the only grumble-bum?

Matilda, I am so there with you! It tastes rotten to me, spoiled. Meats that are initially grilled or roasted cannot be reheated satisfactorily to my tastes. Red meats that are cooked to well-done, say pot roast, will be okay though; chicken? NEVER--you'll never get any posts from me reccomending ways to deal with leftover turkey except "eat it cold". Meats that are initially stewed or braised, though, are always fine and as good as the first prep.

Those are the first leftovers to go. The whole slab of ribs gets cut off the roast in one piece. Then the next day, I season the cut side and put it under the broiler until very crusty. Then cut between the ribs and eat. It's our favorite part.

Do your two four-legged friends get to gnaw on the bones?[/quote]

You know, it's funny. We decided to let them this year. We put them out in the lawn and let them go at it, but we sat and watched them the whole time. We mainly worried about Coop. Didn't want the bone splintering, so as soon as we heard a "crack" we traded it out with another one for him. They had a ball. When the "party" was over, little Kirby kept going onto the lawn and licking the blades of grass where the bones were. He is such a carnivore.

I always take the bones from my leftover rib roasts and place them in a small roasting pan with a liberal douse of homemade barbeque sauce. Heat until just waremed through. Serve with a garlic buttered, toasted french baguette and coleslaw. Left over poultry finds its way into a curry chicken/turkey salad or pot pies.

Last night we had some friends over, so I took Jeff's advice and served it cold with Bearnaise. Added individual cheddar/chive Yorkshire puddings and roasted carrots. Came out great!

And there's still more where that came from....

Cheddar and chive yorkshire pud? Mike, recipe please!!!!

Cheddar and chive yorkshire pud? Mike, recipe please!!!!

Done!