Now it’s time to take our left overs and create meals that my family will enjoy.
Below are a few simple and yummy recipes for Prime rib leftovers.
What will you create with your Christmas leftovers?
left over prime rib sliced for sandwich’s
1 -2 Au jus sauce
Sandwich Rolls ( toasted if you choose)
Make au ju according to package.
Add sliced prime rib to au ju.
Places desired amount of sliced prime rid onto sandwich rolls.
Serve with individual bowls of au ju for dipping sandwich into.
Prime Rib Noodle Stroganoff Dish
Trisha’s Simple Version
left over prime rib cut-up into bite size pieces
1 -2 Pkgs Brown gravy mix
1 bag egg noodles cooked
Make gravy according to package.
Add cut-up prime rib to gravy.
Pour over cooked noodles.
- 1 1/2 pounds cubed round steak, cut into thin strips
- House Seasoning, recipe follows
- All-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- Salt and black pepper
- 1 cup sour cream
- Cooked egg noodles
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups
Prime Rib Soup
from: Better recipes
- 4 or 5 bones from a roasted Beef Rib roast, with some meat attached*
- 3 quarts water
- 1 medium onion, diced
- 1 stalk celery, diced
- 1 carrot, shredded
- 1/2 of 14 oz. can diced tomatoes
- Kosher salt
- Black pepper
- 1 Tbsp dried parsley
- 1/4 cup pearled barley
- 1 medium potato, diced
- 2 cups frozen mixed vegetables
Put all ingredients, through parsley, in a large pot. Cook over medium heat for 1/2 hour. Add barley and cook for another 1/2 hour. Remove bones from pot & cool. Remove meat from bones & cut into pieces. Return meat to pot and then add potato and mixed vegetables. Cook 1/2 hour or until potatoes are cooked.
Notes: *If bones are not left over from a cooked roast, be sure to season them and brown them in the oven before making soup.
Number of Servings: 6 servings