So, you’re planning to do roast beef for Christmas? Pretty much all meat eaters live and die for sinking their teeth into a piping hot, fresh, juicy cut of prime rib. But is it possible that the roast is actually better the next day?
More: Turn your dinner leftovers into a lunch you’ll be happy to eat
Judging by these two recipes, it is. If you have the good fortunate of being left with some extra prime rib after cooking up a roast this holiday season, turn it into one (or both) of these tasty dishes and add a carnivorous punch to an otherwise ordinary dish.
Prime rib Caesar salad recipe
Serves 1 – 2
Ingredients:
- 5 leaves romaine lettuce, chopped
- 2 small slices (or one large slice) prime rib leftovers, cut into strips and reheated
- 16 croutons
- Parmesan cheese to taste
- Caesar salad dressing to taste (recipe to follow)
- Salt and pepper to taste
More: Mastering the art of heavenly roast beef doesn’t have to be difficult
Directions:
- Toss lettuce, cheese, dressing, salt and pepper in a large bowl.
- Place salad onto one large plate (for a meal for one) or two small plates (as a side salad for two).
- Top with prime rib (and extra Parmesan cheese if desired).
Caesar dressing recipe
Ingredients:
- 2 tablespoons Parmesan cheese, grated
- 1 anchovy fillet
- 1 egg yolk
- 2 – 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons high-quality extra virgin olive oil
- 1/2 clove garlic
Directions:
- In a blender (or using an emersion blender in a bowl), mix the egg yolk, garlic and anchovy to create a paste.
- Add all other ingredients except olive oil and mix for a few seconds to combine.
- Slowly add the olive oil while the blender is on low until the dressing is combined and creamy (add extra olive oil for a thinner dressing).
- Store leftover dressing in the refrigerator for up to three days.
More: The grilled chicken recipe that will make you crave leftovers — yes, you will
Zesty prime rib sandwich recipe
Ingredients:
- 1 slice leftover prime rib, sliced into strips and reheated
- 2 slices ciabatta or other rustic bread
- 1 leaf romaine lettuce (or arugula for the more daring)
- 3 slices roma tomato
- 1 slice medium cheddar cheese (optional)
- 1 to 2 tablespoons creamy horseradish sauce (recipe to follow)
Directions:
- Place the cheese (if desired), prime rib, lettuce and tomato on one slice of bread.
- Top with creamy horseradish sauce and place the other slice on top.
- Cut into two slices and serve.
Creamy horseradish sauce recipe
Ingredients:
- 1/3 cup high-quality mayonnaise (not salad dressing)
- 1/3 tablespoon white vinegar
- 1-1/4 teaspoons sugar
- 2 teaspoons prepared horseradish
Directions:
- In a small bowl, dissolve the sugar and salt into the vinegar.
- Add mayonnaise, horseradish and then the vinegar solution into a blender and blend on medium for about 10 or 15 seconds, until smooth and creamy.
- Chill in a covered container for at least two hours.
- Store leftovers for up to two weeks.
Before you go, check out our slideshow below.
Originally published April 2012. Updated December 2016.
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