Beef Barley Soup with Prime Rib - Leftover Prime Rib Recipe from OWYD (2024)

FAQs

Are prime rib leftovers good? ›

While it's best the next day, leftover prime rib is good for between five and seven days in the fridge or up to six months in the freezer. For best results, keep the leftover prime rib intact rather than slicing it. If there's leftover au jus, drizzle a few tablespoons over the leftover meat before wrapping.

Make the most of leftover prime rib bones by crafting a rich and hearty stock, perfect for enhancing the flavors of beef stew, vegetable soup, and the robust broth of a classic French onion soup.

The key is to roast it bone side down (where it gets the term “standing” rib roast). The bones act as your roasting rack to ensure that air is swirling all around this massive hunk of meat. Crank your oven to 500-550°F. Pop the tempered roast in the oven for 30 to 45 minutes or until it's thoroughly and deeply browned.

Remove prime rib from refrigerator and allow it to sit at room temperature for 2-6 hours, depending on the size of the roast - DO NOT RINSE THE SALT OFF (1 hour per rib or 1 hour for every 2 pounds).

Preheat your oven to 250F, and add the slices of prime rib to a small baking pan with a few tablespoons of broth (water works too, but might dilute the flavor of the meat a bit). Cover the pan tightly with foil and warm it in oven until the prime rib slices feel like they've heated through, about 10 minutes.

Slice the Prime Rib thinly across the grain, then cut again into small shredded pieces.

Cook the Rib

Preheat the oven to 450°F. Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks.

Prime Rib on the Grill

If you love making things on the grill, then you came to the right place. This grilled prime rib is studded with garlic cloves and seasoned with my Beef Rub. Slow-roasted on the rotisserie, it results in a perfectly medium-rare, juicy, and tender roast that's flavor to the core.

Prime rib is simply a bigger, less-processed section of the cow's primal rib, while a ribeye is a piece of that rib section sliced into a smaller portion. Both cuts also share a reputation for being utterly delicious. The rib primal is tucked into an area of the cow that doesn't do much work.

Prime Rib Tips

Here is the formula: Multiply the exact weight times 5 minutes. For me it was 5.35 x 5 = 26.75 minutes, which we round up to 27. You'll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes.

Is it better to use olive oil or butter on prime rib? ›

Butter: Unsalted butter helps the spices stick and adds a rich, buttery flavor to the roast. Garlic: Adds an earthy flavor and a pungent aroma. Olive Oil: Helps the spices stick to the roast and helps prevent them from burning in the oven.

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

Let it sit on the counter for 4 hours before cooking. Bringing the roast to room temperature is especially important here because a cold roast will take much longer to cook. Step three: Cook it low and slow. Set the oven to 225 degrees F and put the roast in the oven.

The Benefits of Slow Roasting

First, slow roasting produces a Prime Rib that is tender, juicy, and has evenly cooked meat.

If you're planning to cook your prime rib within the next 4–5 days after its arrival, store the prime rib or steaks and side dishes in your refrigerator to begin thawing. However, if you're not planning to cook your meal soon after its arrival, store the prime rib or steaks and side dishes in your freezer.

Bone-in ribeye roast and prime rib can be prepared in two totally different ways. One is where the meat is medium to medium-rare in the center, as you would eat as a ribeye steak (most recipes online). And the other is where the meat is well done, falling off the bone tender.

Sell by – This creates an easy date for the retailer to know when the product has to be removed from their shelf and disposed of instead of being sold. In general, consumers have one to three days to use that meat product if it is fresh before there would be concern from a safety standpoint.