Posts Tagged ‘Prime Rib’

So, I made this great dinner last night, and the question is what does one do with leftover prime rib? Well, sandwiches are always good, but the first question I had to ask myself is what do I have in the house? Certainly, there is the beef, and I have mushrooms. Sounds good. And, I also have some onion, and there is already garlic and pepper on the prime rib…Hmmm…Wait a minute! Wait a minute! I also have Tillamook Medium Cheddar Cheese! I love it when things come together!

Well, I created this concoction before, and I have to say that is really pretty darned good and it is easy to make!

Leftover prime rib
1/2 # crimini mushrooms
1/2 of an onion
8 oz. of grated cheddar cheese

Start by cutting up the leftover slices of prime rib into 1/2″ chunks.

Prime rib cut in chunks

Coarsely chop up the mushrooms and the onions. Place 2 TBS of butter into a large skillet and add the onion.

Onions and butter are ready to cook

Heat this up and when the onions start to get translucent, add the mushrooms. When the mushrooms start to cook down and their juices come out into the pan, add the beef.

Meat, mushrooms and onions...yummy!

Cover the pan, and turn down the heat, and let it cook for about 5 minutes. Then remove the cover and stir. Let this sit covered for another 5 minutes. Stir again, and then add the cheddar cheese. Stir until the cheese melts

Cheese is added and dinner is ready!

and serve! Not very pretty, but it sure tastes good!

Tonight I will be serving this with some fresh steamed green beans, and what leftover Petite Sirah we had from last night! Try a good warm crusty bread with this. La Brea Bakery makes a really good Tuscan Bread, and this is perfect to go with this dish!

Another way to do this is to cut the meat in thin strips, and cook the same and then serve it on a really good sourdough roll with a really good Stout beer!

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The aroma of beef rises up in the air and dances a waltz with its partners, garlic and peppercorns.  The fragrance fills the house and arouses the stomachs of those that inhabit the home.  The rotisserie slowly turns, the fat drips, and the juices permeate throughout the meat.  Can’t you just smell it?

3 1/2 – 4 pound prime rib, cradled
8 big cloves of garlic
1 TBS black peppercorns
1/2 tsp fennel seed

Garlic, peppercorns and fennel

Hours before you start to cook the beef, peel the garlic and place it into a food processor along with the peppercorns and fennel. Grind until it is well blended.

Garlic, peppercorns and fennel rub

Place the meat into a pan and rub in the garlic and peppercorn, fennel mixture over all surfaces of the meat.

Meat is rubbed and now needs to sit

Cover and let this sit in the refrigerator. Take the meat out one hour before cooking to warm up a bit. When you are ready to cook the meat, place the meat on the rotisserie spit. Then set it and forget it!

Half way through cooking...can you smell it?

Prime Rib is done!

Cook it until the internal temperature is 140 for rare, or 160 for medium. Let the meat rotate for 15 minutes with no heat before slicing.

Tonight I served the prime rib with Conor’s roasted potato wedges, and fresh steamed asparagus!

Dinner is served!

The wine: Most definitely a Petite Sirah!

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