Leftover Prime Rib Roast Beef Stew
Now that Christmas is over, many of us have leftover prime rib sitting in the refrigerator. What to do with the leftover meat slices is easy… you can make french dip sandwiches, or just reheat and serve another meal of prime rib. But what about the rib bones and meat in-between (the rib plate that is cut away from the roast)? These rib bones have amazing flavor and are a great ingredient to use for another tasty meal! You can make a wonderful beef soup with these bones and meat… but the leftover ribs are also a great base for making beef stew!
The best part of this stew is that you can also use up your leftover au jus and wine, and serve the stew with a dollop of leftover creamy horseradish! You can also customize the recipe by adding whatever veggies you have on hand or prefer to use. I like to keep it simple with beef stew by just using onions, carrots, and potatoes… but leftover celery (from a crudite platter) and other veggies (mushrooms, zucchini, tomatoes, etc.) can also work well. If you have more delicate veggies to add, don’t add them to the crock pot until the last 30 minutes of cooking. Hardier veggies (root vegetables like onions, potatoes, carrots, parsnips, etc.) can be added in the beginning.
Suggestion: Use Reynolds Slow Cooker Liners for easy clean-up!
Leftover Prime Rib Roast Beef Stew (about 6 servings):
Use the leftover rib bones and meat/fat trimmings from a standing rib roast (a.k.a. "prime rib").
- 2-3 rib bones leftover from prime rib
- any meat scraps/fat trimmings leftover from prime rib
- 1/2 – 2 c. leftover au jus
- 1/2 to 1 c. leftover wine (red or white)
- 7-8 c. water
- 2 beef bouillon cubes
- 1 onion
- 4 medium sized potatoes
- 4 carrots
- 3-6 sprigs of thyme
- salt, pepper to taste
- 1/2 c. flour + 1 c. water
1. Save the ribs from a leftover standing rib roast (a.k.a. “prime rib”). Cut between the ribs to separate them into individual pieces of ribs (this makes it easier to fit in the pot, and also helps release more flavor from the ribs since more surface area is exposed to the cooking liquid.)
2. Place the ribs and any leftover meat scraps or fat trimmings into the bottom of a large crockpot/slow cooker. (I usually use Reynold’s slow cooker liners to save time on cleanup – just throw away the mess instead of scrubbing the crock!) Dump in any leftover au jus, plus any leftover wine. (Today I used leftover white wine… but I often will use red wine too. Leftover au jus will add a lot of flavor to the stew – so use it if you have it, but you can leave it out if you don’t have any.)
3. Peel the potatoes and carrots. Cut the potatoes, carrots, and onions into chunks.
4. Pour the water into the crockpot, add the bouillon cubes and the thyme. (If you have beef broth – you can substitute with that instead of water and bouillon cubes.)
5. Add the potatoes, carrots, and onions. Sprinkle with a 1/4 tsp. or so of black pepper and about 1/2 tsp. salt. Cover, and set to low for 8-10 hours, or high for 6 hours. (If you prefer to do this on the stove top – you can – just simmer the meat/bones with the liquid in a pot over mediun/low for about 1-2 hours, then add the veggies in the last hour of cooking.)
6. Remove the meat trimmings and rib bones from the stew and set aside to cool. Remove any “twigs” from the thyme if you find them.
Mix 1/2 c. flour + 1 c. water with the back of a spoon until smooth to make a slurry. Stir the slurry into the stew, re-cover, and continue cooking on high about 20-30 minutes (this will help thicken the stew).
7. Meanwhile, when the meat and rib bones are cool, separate the meat from the bones/fat. Discard the bones and fat, add the meat back into the pot.
8. Once the stew has thickened, taste and correct the seasonings with additional salt/pepper if needed. Serve with a side of steamed rice or leftover garlic bread/dinner rolls, add a dollop of leftover creamy horseradish (if you like), and enjoy!
FAQs
Information. Reheating leftovers in a slow cooker is not recommended.
How long to reheat prime rib in crock pot? ›
Place the Crock-Pot lid on the cooker and allow the roast to reheat for approximately 2 to 4 hours.
Can I reheat roast beef in a slow cooker? ›
"Do not use a slow cooker to reheat leftovers, even if you originally cooked the food in the slow cooker," she cautioned. "The low temperatures can allow prepared foods to spend too much time in the unsafe food temperature zone." Instead, she suggests reheating leftovers on the stove or in the microwave.
How do you cook leftover prime rib? ›
Place the leftover roast in a pan and cover with foil.
To retain the succulent quality of the meat, add a little au jus from the previous day, or add 1/4 cup of low-sodium beef stock. Place in an oven preheated to 300 degrees F (150 degrees C) for approximately 20 to 30 minutes, depending on the size of the piece.
How do you slow cook already cooked beef? ›
Chop leftover steak or roast in 1/2" squares, add steak, onions and 1/2 cup broth to small crock pot, cook on high for 3 or 4 hours or until the meat is nice and tender.
What temperature is a slow cooker in the oven? ›
Conversion to Oven
The low setting of a slow cooker ranges from 190°F to 200°F. To mimic this in an oven, set your temperature to approximately 325°F. The high setting of a slow cooker ranges from 290°F to 300°F; in oven terms, this is roughly equivalent to 375°F.
What's the best way to reheat leftover prime rib? ›
Preheat your oven to 250F, and add the slices of prime rib to a small baking pan with a few tablespoons of broth (water works too, but might dilute the flavor of the meat a bit). Cover the pan tightly with foil and warm it in oven until the prime rib slices feel like they've heated through, about 10 minutes.
How long to cook a precooked prime rib roast? ›
Directions For Heating
To prepare: Remove from plastic bag and wrap in foil. Place in a 300°F oven and monitor with a meat thermometer until desired internal temperature is reached. Recommended internal temperature: 135°F Approximate time: 2.5 – 3.5 hours.
How long do you let a prime rib roast rest after cooking? ›
Verifying Doneness: Cook your Prime Rib Roast until the lowest internal temperature you can find with an instant-read thermometer is 125°F (52°C) for Medium Rare or 130°F (54°C) for Medium doneness. Resting: Remove the roast from the oven. Loosely tent with foil and let it rest on the counter for 30 minutes.
How do you keep roast beef from drying out in a slow cooker? ›
To keep a pot roast from drying out, your slow cooker needs liquid to create a moist environment, and that can include meat or vegetable stock, wine or water. This doesn't mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside.
Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.
How to reheat beef without drying it out? ›
Method 1: Cast-iron skillet
Step 2: Put your cast-iron skillet over high heat with a drizzle of cooking oil that has a high smoke point, such as flaxseed or peanut. Step 3: Gently place the leftover steak into the skillet. Step 4: Cook for about two minutes on each side to warm the steak through.
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.
Can you air fry leftover prime rib? ›
“If microwaving is your choice, we recommend you slice the meat first. Reheat it one slice at a time for even cooking,” Brekke says. It's also wise to avoid reheating prime rib in an air fryer or deep fryer, since "these methods can easily result in a rubbery, dry, and flavorless prime rib,” Anthony adds.
What can I do with the bones from prime rib? ›
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.
Can you cook already cooked meat? ›
Leftover cooked food may be stored in the refrigerator for up to three to four days. During this time, you can reheat the leftovers to 165 °F. Be sure to return any unused portion to the refrigerator within two hours to remain safe.
Can I slow cook meat twice? ›
It is not recommended to stop slow cooking and start again, otherwise you risk falling into what the USDA calls the “danger zone” for food, which is 40-140 degrees Fahrenheit.
How long can you leave cooked meat in slow cooker? ›
The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm. After this, it needs to be cooled and transferred into the refrigerator.
How long can you keep food warm in a slow cooker? ›
The 'Warm' setting is ONLY for keeping already-cooked food at the perfect serving temperature until mealtime. To prevent food from dipping into temperatures that aren't food-safe, you shouldn't use the 'Warm' setting for more than 4 hours.
