This recipe is about 4th on the list of what you should do with leftover rib roast or “prime rib”. The first 3 should be used with any rare to medium leftover beef. The Shepherd’s pie is great for those cooked ends and edge pieces. Here are the best alternatives for the rare beef:
- Repeat what you did the first time. Let the beef come to room temperature and then place in heated au jus just until warm.
- Slice very thin and make French dip sandwiches. Especially good if you have rare beef and some au jus.
- Slice in strips then use in fajitas.
- This recipe.
- If you have the bones, we understand Prime Rib Soup is very tasty, but we haven’t tested it yet.
Ingredients:
- 8 Ounces roast beef cut into 1/2 inch pieces
- 1 Onion thinly sliced
- 1 Teaspoon sugar
- 1/4 Cup beef broth (if you have leftover au jus, see 1 & 2 above)
- 1 Teaspoon flour
- 1/4 Cup beef stock
- 2 Cups of your favorite mashed potatoes
- 1 Tablespoon cold butter cut in 8-10 pieces plus 1 more for cooking
- Dusting of Paprika and a drizzle of Gravy Master (optional) and parsley for garnish.
Directions: Preheat oven to 350° F
Melt butter in medium soup pan. Add onions and sugar and cook on medium until golden brown. Stir often. This will take 15 to 20 minutes for onions to caramelize. Add the stock and deglaze the pan. Add a drizzle of Gravy Master. Reserve.
Place beef in a 1-quart casserole dish. Dust the meat with the flour then spoon the onions and stock mixture evenly on the meat. Top with the mashed potatoes and spread evenly. Dot with butter and paprika. Bake for 45 to 60 minutes until potatoes are browned. Garnish with parsley
