Holidays are special times for most families, and mine is no exception. We have had some serious big time blowouts and elaborate celebrations over the years and we have had some fairly low key celebrations too. Easter 2018 was one of those low key holidays. My daughter Debbee and her husband Randy invited just the Chef and I over for a quiet evening dinner and it was perfect. The Chef and Nathan got to spend some quality time playing guitar and talking about music. Nathan is learning to play guitar now, and you already know the Chef is quite a skilled player, it's only natural that they would share this hobby! Since Nathan is a middle school student he is learning some actual rock songs, like Seven Nation Army by The White Stripes, and a couple Journey songs. I can't wait to see how he develops as a player especially with the Chef as his grandpa.
Both Debbee and Randy are very good cooks, and spend an equal amount of time in the kitchen preparing meals. Even Nathan, as you already know, has an interest in cooking and learning about new foods, and we always share our Nathan Night adventures. Since Debbee and Randy invited us over for Easter Dinner this year and she decided to go BIG with a beautiful prime rib roast. Although we have all eaten prime rib many times out for dinner, she had never prepared one before. She scoured around for hints and recipes and eventually found exactly what she was looking for. Fresh herbs, garlic, and butter added that extra special touch to a pricey cut of meat. Pretty daring for a first timer but she hit it out of the park with this meal.
Both Debbee and Randy are very good cooks, and spend an equal amount of time in the kitchen preparing meals. Even Nathan, as you already know, has an interest in cooking and learning about new foods, and we always share our Nathan Night adventures. Since Debbee and Randy invited us over for Easter Dinner this year and she decided to go BIG with a beautiful prime rib roast. Although we have all eaten prime rib many times out for dinner, she had never prepared one before. She scoured around for hints and recipes and eventually found exactly what she was looking for. Fresh herbs, garlic, and butter added that extra special touch to a pricey cut of meat. Pretty daring for a first timer but she hit it out of the park with this meal.
Almost as enjoyable as the dinner, was her story about shopping for this roast. She had come across a recipe for "ribeye roast" that looked good to her so she decided to make it. She had not yet put two and two together. At the meat counter she didn't see anything marked ribeye roast so she asked the butcher and he said sure, he had some in the back, what size did she need? She told him how many servings and he came back with a good size roast, and after she and Randy approved, he put it on the scale. Just a quick flash before he whipped it off and wrapped it up, she caught the price- $81.00. She said her heart almost stopped, but she had already gone this far, no turning back now, time to make a prime rib roast. Having spent that much on just the meat, they were determined to not only have the perfect Easter dinner, but to utilize every single piece of that leftover roast the rest of the week, and boy did they ever!!
Herbed Prime Rib Roast
1 prime rib roast (Debbee had an 8 lb roast)
2 sticks butter (NOT margarine), room temperature
7 cloves garlic, minced
7 cloves garlic, minced
1 tablespoon fresh thyme, chopped, plus more
1 tablespoon fresh rosemary, chopped, plus more
1 tablespoon salt
1 teaspoon pepper
Allow the prime rib roast to stand at room temperature for about four hours. Two hours before dinner, heat the oven to 500 degrees.
In a bowl combine the softened butter with the garlic, herbs, salt and pepper. Spread all over the top and sides of the roast, including the ends. Place roast on a rack in roasting pan and place in preheated oven. Roast at 500 degrees for 5 minutes per pound, then turn off the oven and leave the roast inside. DO NOT OPEN THE DOOR!!!! Leave the roast untouched for two hours. Meat should be 135 degrees, or rare. Remove roast to cutting board and reserve the drippings to make the gravy. Slice the roast into servings and serve with mashed potatoes, herbed gravy, and a vegetable or salad.
Herbed Gravy
Pan drippings
2 tb flour
2 cups beef broth
Place the roasting pan over medium heat. Whisk in the flour until a smooth paste forms, then whisk in the beef broth. Cook, until bubbly and thickened. Add a few pinches of reserved fresh herbs right before serving.
Since the roast they purchased was an 8 pound roast and a lot more than we would eat for dinner, Debbee was going to make sure to waste nothing from this splurge. The next day, part of the leftover beef became a beef stroganoff with creamy sauce, and tender pasta.
Debbee's Beef Stroganoff
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon dried sage, crumbled
1/2 teaspoon dried thyme, crumbled
salt and pepper
1 cup sliced mushrooms
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 cup sour cream
1 1/2 cups leftover prime rib, cut into strips
fresh parsley, chopped
Heat the olive oil in a large skillet. Add the mushrooms and cook, stirring occasionally until browned. Add the shallot and garlic, cook for one minute longer until softened but not brown. Stir in the herbs and salt and pepper.
Add the butter. When melted, stir in the flour and mix in completely. Add the beef broth, Worcestershire sauce and mustard and bring to boil. Reduce heat and simmer for about 10 minutes until thickened. Stir in the prime rib and cook until heated through. Remove from heat and stir in the sour cream.
Serve over hot cooked noodles, sprinkled with parsley.
The second day was Taco Tuesday with a clever twist on steak tacos. This recipe even used some of the leftover horseradish sauce from Sunday to create a zippy avocado sauce to add a kick.
Steak Tacos with Avocado Horseradish Sauce
olive oil
leftover prime rib roast, cut into bite size strips or chunks, about 1 pound
2 limes
2 tablespoons taco seasoning or chili powder
6 flour tortillas
shredded cheese
pico de gallo- your favorite recipe
Avocado Horseradish Sauce- recipe follows
Cut the limes in half. Cut one half into wedges and set aside for serving. Juice the remaining limes.
In a large skillet, heat a couple swirls of olive oil. Add the prime rib and sear well. Sprinkle the lime juice and taco seasoning over. Continue cooking until heated through.
Warm the tortillas. Place a small amount of cheese on the bottom, top with the meat, a little pico and the avocado sauce. Serve with lime wedges.
Avocado Horseradish Sauce
1 medium avocado, peeled and pitted
2 cloves garlic, finely minced
2 tablespoons lemon juice
1 teaspoon prepared horseradish
salt and pepper
Cut the avocado into chunks and place in food processor with remaining ingredients. Blend or pulse to desired consistency. Serve immediately.
Finally, the remaining prime rib roast was sliced into super thin slices, heated in simmering au jus, and piled onto French rolls for some easy and fast French Dip Sandwiches. You can have this meal on the table in minutes with one simple shortcut- canned au jus or au jus mix packets! So easy and so delish!
I was truly impressed not only with Easterdinner, but her creative uses for those leftover. She used up every bit of the meat too! So, tell me, if you had to recycle some leftover prime rib roast, what would YOU come up with?
1 teaspoon pepper
Allow the prime rib roast to stand at room temperature for about four hours. Two hours before dinner, heat the oven to 500 degrees.
In a bowl combine the softened butter with the garlic, herbs, salt and pepper. Spread all over the top and sides of the roast, including the ends. Place roast on a rack in roasting pan and place in preheated oven. Roast at 500 degrees for 5 minutes per pound, then turn off the oven and leave the roast inside. DO NOT OPEN THE DOOR!!!! Leave the roast untouched for two hours. Meat should be 135 degrees, or rare. Remove roast to cutting board and reserve the drippings to make the gravy. Slice the roast into servings and serve with mashed potatoes, herbed gravy, and a vegetable or salad.
Herbed Gravy
Pan drippings
2 tb flour
2 cups beef broth
Since the roast they purchased was an 8 pound roast and a lot more than we would eat for dinner, Debbee was going to make sure to waste nothing from this splurge. The next day, part of the leftover beef became a beef stroganoff with creamy sauce, and tender pasta.
Debbee's Beef Stroganoff
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon dried sage, crumbled
1/2 teaspoon dried thyme, crumbled
salt and pepper
1 cup sliced mushrooms
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 cup sour cream
1 1/2 cups leftover prime rib, cut into strips
fresh parsley, chopped
Heat the olive oil in a large skillet. Add the mushrooms and cook, stirring occasionally until browned. Add the shallot and garlic, cook for one minute longer until softened but not brown. Stir in the herbs and salt and pepper.
Add the butter. When melted, stir in the flour and mix in completely. Add the beef broth, Worcestershire sauce and mustard and bring to boil. Reduce heat and simmer for about 10 minutes until thickened. Stir in the prime rib and cook until heated through. Remove from heat and stir in the sour cream.
Serve over hot cooked noodles, sprinkled with parsley.
The second day was Taco Tuesday with a clever twist on steak tacos. This recipe even used some of the leftover horseradish sauce from Sunday to create a zippy avocado sauce to add a kick.
Steak Tacos with Avocado Horseradish Sauce
olive oil
leftover prime rib roast, cut into bite size strips or chunks, about 1 pound
2 limes
2 tablespoons taco seasoning or chili powder
6 flour tortillas
shredded cheese
pico de gallo- your favorite recipe
Avocado Horseradish Sauce- recipe follows
Cut the limes in half. Cut one half into wedges and set aside for serving. Juice the remaining limes.
In a large skillet, heat a couple swirls of olive oil. Add the prime rib and sear well. Sprinkle the lime juice and taco seasoning over. Continue cooking until heated through.
Warm the tortillas. Place a small amount of cheese on the bottom, top with the meat, a little pico and the avocado sauce. Serve with lime wedges.
Avocado Horseradish Sauce
1 medium avocado, peeled and pitted
2 cloves garlic, finely minced
2 tablespoons lemon juice
1 teaspoon prepared horseradish
salt and pepper
Cut the avocado into chunks and place in food processor with remaining ingredients. Blend or pulse to desired consistency. Serve immediately.
Finally, the remaining prime rib roast was sliced into super thin slices, heated in simmering au jus, and piled onto French rolls for some easy and fast French Dip Sandwiches. You can have this meal on the table in minutes with one simple shortcut- canned au jus or au jus mix packets! So easy and so delish!
I was truly impressed not only with Easterdinner, but her creative uses for those leftover. She used up every bit of the meat too! So, tell me, if you had to recycle some leftover prime rib roast, what would YOU come up with?
A steak sandwich warm or cold are favorites around our house with leftover prime rib. Also a beef and barley stew or soup is a great use for the tasty leftovers. Easy and hearty. Stroganoff is always a good idea too!
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