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

FAQs

Are prime rib leftovers good? ›

Leftover prime rib offers a wealth of delicious meals. The basic sandwich is a great start. Or make it a bit more fancy and make prime rib French dips. Just place thin slices of prime rib on crusty rolls, heat up some beef stock and serve it on the side in small bowls.

Browning the meat in large pieces adds deep, roasted flavor, without the over-toughening that happens when you brown it in smaller pieces. Sautéing the vegetables, then adding them back to the pot toward the end of cooking, ensures that they don't become flavorless bits of mush.

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.

Reheat it in a steamer

Giving the meat a quick steam session is a nice, gentle way to warm up sliced prime rib. To make it happen, grab a steamer basket (or a plate and some tin foil, or an aluminum pie plate), put it in a pot with a few tablespoons of water in the bottom, and bring the liquid to a simmer.

Remove the prime rib from refrigerator 30 minutes before you want to reheat it, and allow it to come to room temperature. Either add the steak to a pan with a splash of broth and heat over medium-low or slice the steak into smaller pieces and heat quickly over high heat and sauté for a few minutes.

If properly stored, the general rule of thumb for cooked beef is three to four days in the fridge or up to six months in the freezer. If it is giving off a bad smell or it looks slimy or sticky, it's definitely time to toss that goodbye.

And don't forget to use those bones. If your prime rib came bone-in, save 'em, roast 'em, and turn 'em into spectacular bone broth. You can use it to make soups or just as an on-its-own sipper that'll keep you feeling warm and cozy all winter long.

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely.

Bay leaves are great for adding flavor (but not to eat), and fresh parsley is always delicious. Add some black pepper and other fresh herbs to really enhance the wonderful taste. (garlic powder is great with the tender beef!)

MAKING BEEF BARLEY SOUP AHEAD OF TIME

Since the barley can absorb too much of the liquid when made ahead, and get mushy, I find it best to cook the barley separately. Make as directed, just omitting the barley.

How many pounds of prime rib per person? ›

A good rule of thumb for purchasing bone-in prime rib is to buy one pound per person. A bone-in standing rib roast will feed about two people per bone. But if the roast is part of a bigger spread with plenty of other food, you can plan on 1/2 to 3/4 pound of prime rib per person.

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.

Leave it uncovered in your fridge overnight. This will look like it has dried out the roast, but it will actually increase the moisture in the prime rib when finished. Remove the prime rib from fridge two hours before it is scheduled to go in the oven. Allow it to come to room temperature.

Remove the prime rib from refrigerator 30 minutes before you want to reheat it, and allow it to come to room temperature. Either add the steak to a pan with a splash of broth and heat over medium-low or slice the steak into smaller pieces and heat quickly over high heat and sauté for a few minutes.

Elevate your lunch game effortlessly by repurposing leftover prime rib into a delectable Philly Cheesesteak sandwich. Simply slice the prime rib into thin strips and sauté them with bell peppers and onions on the Flat Top Grill until they reach a tender, caramelized perfection.

Resting the Prime Rib – Achieving Your Desired Finish Temperature. Tent the roast with aluminum foil and allow the rest for 20 minutes. As we said before, the residual heat will move from the surface of the meat to the center resulting in a 5 to 8° temperature increase.