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

FAQs

How long is leftover prime rib good for? ›

As soon as dinner's finished, wrap any leftover prime rib tightly in plastic wrap and refrigerate or freeze. 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.

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.

Butchery: Both rib roast and prime are primal cuts of beef; however, prime rib recipes call for the cut to remain whole, whereas a butcher typically divides a rib roast into individual ribeye steaks. The rib roast is generally a boneless cut of meat, while prime rib comes with the bone still in it.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Using leftover prime rib in stir fry is a brilliant way to transform this large piece of meat. Cut your leftover prime rib into thin strips and combine with traditional stir-fry vegetables like bell peppers, broccoli, and snap peas. In a hot wok or skillet, cook everything together with a savory sauce.

Drizzle the meat with ¼ to ½ cup beef broth, stock, or leftover au jus to help steam the meat as it heats. Tightly cover the pan with a lid or foil, then place the pan in the oven for 15 to 30 minutes until the meat is warmed through in the center. (Timing will vary depending on the size and thickness of the meat.)

Prime rib is comparatively expensive because it's a highly desirable, highly delectable cut of meat that's known for being very juicy, flavorful, and tender. It's also a case of supply and demand — prime rib roasts are much more limited in number, while individually cut ribeye steaks are more plentiful.

Prime rib's name is a misnomer because it contains the word "prime." All prime rib is not prime grade steak, the highest rating assigned to steak based on heavy, even marbling (which makes for incredibly tender results). You can buy prime grade prime rib at a premium from high-end butchers.

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Besides velveting the meat prior cooking, the meat in restaurants may be marinated with chemical meat tenderizers. The active ingredients are usually papain or bromelain, which are enzymes extracted from fruits.

What cut of meat do restaurants use for prime rib? ›

Prime ribs and ribeye steaks come from the exact same primal cut of beef. A section of the cow called the “primal rib section.” It's one of the nine primal cuts of beef. The primal rib section resides on the forequarter of the cow under the front of the backbone.

However, the prime rib typically contains more bone and fat, which might give it a slight edge over the eye in terms of flavor. Bone-in ribeye, though, also benefits from the natural flavoring that comes from being cooked with the bone, so its flavor doesn't stray far from the prime rib.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

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.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Reheat Prime Rib on the Stovetop

Your stovetop works just as well to warm up leftover prime rib if you don't want to use your oven. If you are steaming on the stovetop, wrap your pieces in a flat foil, place them in a steamer basket, add the lid, and steam for around six minutes.