Uses for leftover prime rib?
annie1992
13 years ago
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Teresa_MN
13 years agoBumblebeez SC Zone 7
13 years agoRelated Discussions
My $60 prime rib is spoiled!
Comments (18)gsciencechickl good find! She says she got an additional guarantee back too; I wonder if it was double as it should have been. For something like this; I'd also consider writing to corporate. Hopefully there is a cashier name on the new receipt or a way to tell who the person was because I would report them. I reported an Avon lady this year after she accused me of lying about a message she sent to me via facebook. I was looking in the "other" folder where FB puts what would be spam messages & found her message to me there. I explained the reply was 2 months late because I never check the spam folder; she called me a liar because she knows FB doesn't have a "spam" folder. When I told her where it was; she never said she was sorry. Reporting her did no good as they're independent reps; apparently Avon doesn't care how they treat customers. I've yet to respond back to Avon about how sad it is but eventually will....See MoreIn a rut - leftover prime rib?
Comments (13)If you have leftover bones this is a finger licking good way to use them up. Posted by: Ruthanna (My Page) on Thu, Dec 19, 02 at 11:20 This isn't the answer to your question but be sure to save the bones and the next night, you can have Devilled Beef Bones for dinner. Rub bones with cut garlic cloves, then sprinkle with Worcestershire sauce and rub it in. Spread on both sides with a spicy good-quality prepared mustard. Roll ribs in fine dry bread crumbs. Bake at 400 degrees for about 15-20 minutes or until crumbs form a crispy coating and meat is warmed through. Serve with plenty of napkins. David...See MoreHow best to reheat prime rib?
Comments (13)Well, I have to check back in and say "thank you" so much. I went out and bought a can of beef broth and heated it in a small skillet just big enough to hold the 2 slices of prime rib that we cut from the roast. I let those sit at room temp for over an hour. Then I gently heated them in the broth. They were perfect - I have one slice on the rib left, along with the beef broth and 2 rib bones. I'm going to make beef vegetable soup tomorrow from the leftovers. Thank you trixietx. seagrass...See MoreShould I try making prime rib?
Comments (60)My dinner was a huge success! I'm a beginner with lots to learn and you have all been wonderful. We sliced the bones off the roast, salted liberally, and tied the ribs back on 2 days before cooking (another Serious Eats, Food Lab article - scroll down to SALT). I read that the salt will draw the moisture out at first, but then it will reabsorb the moisture along with the salt, carrying the seasoning deep within the meat. This was the only thing I did differently from a few weeks ago when I ran my trial run, and this roast was far superior. It was the same cut of meat (choice), from the same store (CostCo), and cooked the same way. So it must have been the 2 day seasoning. I let the roast sit on the counter for 2 hours, then used the Serious Eats Food Lab recipe to cook low and slow - it took 4 1/2 hours for the 11lb roast to reach 122. I did make a mistake here - instead of removing the roast from the roasting pan to sit for an hour (like I did 2 weeks ago), I simply tented the roast in the pan. I think the pan caused the roast to continue to cook. I used the same probe and oven as 2 weeks ago, so unless it went bad in that time, this has to be the reason it was overcooked. However, the flavor was fabulous, so I really have no complaints. Following the Serious Eats recipe - it did go back into the oven for 10 minutes at 500 to develop a beautiful sizzling crust. I made 2 pans of Yorkshire puddings. When everything came out of the oven and my guests were serving themselves, I popped the second pan in and proudly served a second helping to all at the table 30 minutes later. What I learned from this is the pan makes a HUGE difference! I bought a new muffin pan since I didn't have 2 and the new pan the YP's rose so high and popped right out unlike my old pan where they still looked OK, but I had to use a knife to work them out. I made my Au Jus ahead of time by making a rich stock from browning bones, oxtails, veggies for a couple of hours and them simmering them for 24 hours. I did this 2 weeks ago and froze it. Yesterday I let it simmer for another couple of hours and added any Jus from the meat before serving. I'm so glad I did this! Not only was it easier on me, but I never would have had enough Jus otherwise. Everyone took a little Au Jus cup on their plate and I put the rest into gravy boats for the table - most of which was used. I'm very proud of my dinner and I couldn't have done it without the help from all of you on this forum. :-) Thank-you! Jeri...See MoreUser
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annie1992Original Author