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?
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
- 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
- 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
- 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
- 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.
Zesty prime rib sandwich recipe
- 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)
- 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
- 1/3 cup high-quality mayonnaise (not salad dressing)
- 1/3 tablespoon white vinegar
- 1-1/4 teaspoons sugar
- 2 teaspoons prepared horseradish
- 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.