Leftover prime rib
Cindy Hamilton
and consequently we have about 6 pounds of USDA Prime
standing rib roast left over.
Any ideas on what to do with some of it? It's good warmed
up in a little butter or bacon grease in a frying pan, but
something different would be nice as we jam all that
cholesterol into our arteries.
Thanks,
Cindy Hamilton
jmcquown
news:add6ac8d-4780-4faf...@c3g2000yqd.googlegroups.com...
I'd freeze what you have left. Eat it later. What's the rush? (Sorry about
your dinner party, BTW) Meanwhile, I'll try to think of other things you
might do with the leftovers.
Jill
Bob Terwilliger
I just came up with a bunch of ideas for noshing on leftover beef. These are
all made with roast beef which has been brought to room temperature or
slightly warmer, and they're good for lunches or snacks; I didn't try to
make a dinner out of them. I only wrote down the main flavors, but I think
you can get the gist from these:
vinaigrette with mustard
onions
pickles
parsley
(That one is from James Beard.)
coconut vinegar
cilantro
garlic
cabbage
chiles
soy
mirin
rice vinegar
ginger
onion
rosemary
olive oil
cider vinegar
(This was intended as a kind of Norman dish, but I think some refinement is
in order.)
oregano
lemon juice
olive oil
black olives
onions
(This would also be good hot over rice.)
tomatoes
cinnamon
onions
yogurt
(If I weren't low-carbing I'd have put this into a toasted pita.)
lime juice
cilantro
tangerine zest
cumin
adobo seasoning
coriander
Bob
sf
<angelica...@yahoo.com> wrote:
>We had about half of our dinner party cancel last Sunday,
>and consequently we have about 6 pounds of USDA Prime
>standing rib roast left over.
>
:( I hope they had a good excuse.
>Any ideas on what to do with some of it? It's good warmed
>up in a little butter or bacon grease in a frying pan, but
>something different would be nice as we jam all that
>cholesterol into our arteries.
>
Why not freeze it until you can appreciate it again? Hopefully you
have lots of gravy to freeze too. I'd slice some paper thin and make
philly cheesesteak sandwiches, but it's a crying shame to waste decent
beef that way.
--
I love cooking with wine.
Sometimes I even put it in the food.
Janet
Roast beef hash?
Strathboro Paste? A cocktail spread made with, IIRC, anchovy paste, leftover
beef, butter, etc. It was, also IIRC, a James Beard or Craig Claiborne
recipe in a little pamphlet that came with my Cuisinart 25 years ago. Of
course, it's not going to account for 6 lbs of meat!
Cornish Pasties/meat pies?
Beef Pot Pie?
Thai beef salad?
jmcquown
> Cindy Hamilton <angelica...@yahoo.com> wrote in news:add6ac8d-4780-
> 4faf-aac9-6...@c3g2000yqd.googlegroups.com:
>
> Andy
Ah... french dip is an excellent idea! On toasted french rolls with au jus
Jill
sf
wrote:
>Thai beef salad?
Yes! Anything that doesn't call for overcooking a USDA prime rib.
The pho where you just lay in strips of raw beef into the bowl at the
table and let the heat cook it would work too.
Janet
>> au jus
Totally apropos of nothing, this is one of those little things that drives
me crazy. I know a lot of people do it these days, but....
"Au" means "with." With [its own] juice. There is no such thing as "the au
jus." It's just "jus."
It's like "the hoi polloi." "Hoi" means "the." So one should say "hoi
polloi."
Sorry. Back to your regularly-scheduled programming.
sf
wrote:
I don't like french dipped rolls. <G>
Nancy2
wrote:
Hot roast beef sandwiches! Not lo-cal, but terrific. Sub
sandwiches. Freeze in air-tight packages for take-to-work sandwiches.
N.
Nancy2
> Cindy Hamilton <angelicapagane...@yahoo.com> wrote in news:add6ac8d-4780-
> 4faf-aac9-620b0135e...@c3g2000yqd.googlegroups.com:
>
> Andy
French dip - terrific stuff. If you don't have leftover jus or gravy,
just make some up using a combination of flavors - There's a French
dip base (sold in a little white bottle - maybe "Johnny's?") which I
use together with some Better than Boullion Beef Base, and a packet of
"Aus Jus" (sorry, that's what it's called) powder, all with attendant
amounts of water and a sprinkle or two of Worcestershire sauce - a
combination like this makes great flavor.
Heat the "jus," and when it's really hot, dip your meat slices in it
for a few seconds - no need to warm up the beef separately - lay the
slices on your hoagie bun or roll, and serve with a separate dish of
"jus" for dipping. Thick-cut crinkle French Fries are really good for
dipping, too.
N.
jmcquown
news:7pc8vk...@mid.individual.net...
>>> Ah... french dip is an excellent idea! On toasted french rolls with
>>> au jus
>
> Totally apropos of nothing, this is one of those little things that drives
> me crazy. I know a lot of people do it these days, but....
>
> "Au" means "with." With [its own] juice. There is no such thing as "the
> au jus." It's just "jus."
>
>
Jill
Dimitri
"Cindy Hamilton" <angelica...@yahoo.com> wrote in message
news:add6ac8d-4780-4faf...@c3g2000yqd.googlegroups.com...
Beef dip sandwiches.
Cold roast beef on rye.
Dimitri
Janet
Nothing. The problem is saying "with au jus." Or saying "dip it in the au
jus." The former means "with with juice. " The latter means "dip it in the
with juice." Both of which are wierd.
gloria.p
I was going to suggest even more cholesterol.
1. Slice enough beef for a meal. allow to reach room temperature,
serve with fresh Yorkshire pudding, lots of hot gravy, and
your favorite vegetables.
or
2. Stir fry your favorite vegetable combination. Just before
it's ready to serve, lay strips of beef on top so they warm slightly
3. Make pad thai or lo mein with a bit of the beef added at the end.
Freeze enough for a few meals to enjoy once you have forgotten
how good it was. It will be a nice surprise.
gloria p
Kent
"Cindy Hamilton" <angelica...@yahoo.com> wrote in message
news:add6ac8d-4780-4faf...@c3g2000yqd.googlegroups.com...
two of us.
Assuming you've, by this time, separated the meat from the ribs, rap the
meat firmly in thick foil so you can set in in the oven fat side up as it
was when you were first roasting it. Somehow, depending on it's thickness,
you may have to figure a way to prop it upright as it was. Put it into a
200F oven, and very slowly warm it up to 112F.
Put the rib part in a roasting pan just large enugh to hold it. Roast in a
375 oven to render the fat. Scrap some of the crust into the drippings. When
you get to 1/4 cup of rendered beef fat, make your Yorkshire pudding.
You can come almost to the point where you were on the first day. As I've
said before, skip the potatoes. Just have a large helping of Yorkie..
Cheers,
Kent, thinking about the frig and what's in it.
Kent
"Cindy Hamilton" <angelica...@yahoo.com> wrote in message
news:add6ac8d-4780-4faf...@c3g2000yqd.googlegroups.com...
Rare leftover standing rib can make a very nice Beef Stroganoff. Use
whatever recipe turns you on at the moment for the sauce. We use Pepperidge
Farm puff pastry on the bottom, shaped into little boxes for each diner.
Trim .75" by 3" strips of leftover beef cut transversely across the
grain[important for a filet like bite]. Throw the beef into the sauce at the
very last minute so it doesn't cook. It's almost a nicer dish than the
classic, as the beef tastes much better than filet mignon.
Kent
jmcquown
I guess I said it wrong, then. At any rate, french dip is a great idea for
leftover prime rib :)
Jill
Tara
horseradish.
Tara
Wayne Boatwright
Can you not say Beef Au Jus?
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Dave Smith
I always make lots of gravy and like to heat up sliced roast beef in the
gravy..... especially good with French fries. I also like cold roast
beef sandwiches
Cindy Hamilton
> On Tue, 22 Dec 2009 06:29:41 -0800 (PST), Cindy Hamilton
>
> >We had about half of our dinner party cancel last Sunday,
> >and consequently we have about 6 pounds of USDA Prime
> >standing rib roast left over.
>
> :( I hope they had a good excuse.
>
> >Any ideas on what to do with some of it? It's good warmed
> >up in a little butter or bacon grease in a frying pan, but
> >something different would be nice as we jam all that
> >cholesterol into our arteries.
>
> Why not freeze it until you can appreciate it again? Hopefully you
> have lots of gravy to freeze too. I'd slice some paper thin and make
> philly cheesesteak sandwiches, but it's a crying shame to waste decent
> beef that way.
I hate frozen cooked meat. It gets all spongy.
No gravy; it generated next to no drippings. (All of the beefy
goodness
stayed in the meat.)
A lot of folks' suggestions sound good; I'll try some of them.
Thanks to everyone.
Cindy Hamilton
Dora
>>>> "Au" means "with." With [its own] juice. There is no such thing
>>>> as
>>>> "the au jus." It's just "jus."
My problem is - au doesn't mean with. "Avec" means with.
Doug Freyburger
>
> Can you not say Beef Au Jus?
I picture the Steve Martin scene in Pink Panther where he tries and
tries to say "Hamburger" but can't manage the English H sound. ;^)
Steve B
"Cindy Hamilton" <angelica...@yahoo.com> wrote in message
news:add6ac8d-4780-4faf...@c3g2000yqd.googlegroups.com...
> and consequently we have about 6 pounds of USDA Prime
> standing rib roast left over.
>
> up in a little butter or bacon grease in a frying pan, but
> something different would be nice as we jam all that
> cholesterol into our arteries.
>
>
> Cindy Hamilton
DEEP FRY IT!
brooklyn1
jus [ZHOO]
The French word for "juice," which can refer to both fruit and
vegetable juices, as well as the natural juices exuded from meat. Jus
de citron is "orange juice," while jus de viande means "juices from
meat." A dish (usually meat) that is served au jus is presented with
its own natural juices.
� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Wim van Bemmel
Your problem is: you are wrong. Both mean with, 'au' = 'prepared with',
while 'avec' is 'accompanied by'.
--
Groet, salut, Wim.
Janet Bostwick
"Andy" <a@b.c> wrote in message news:Xns9CE9A95...@216.196.97.131...
> "jmcquown" <j_mc...@comcast.net> wrote in
> news:7pcq01...@mid.individual.net:
>
> Why Janet felt like having a pissing contest over a simple oversight? I
> dunno.
>
> Her "return to your regular programming" comment was more antagonistic
> than funny, imho, but directed more outward to the membership in general,
> I think.
>
> Mother hens! What would rfc be without 'em? <VBG>
>
> Best,
>
> Andy
I was just wondering. . .do you know that there two Janet's posting here
now? Maybe three for all I know.
Janet Bostwick
Melba's Jammin'
<add6ac8d-4780-4faf...@c3g2000yqd.googlegroups.com>,
Cindy Hamilton <angelica...@yahoo.com> wrote:
> We had about half of our dinner party cancel last Sunday,
> and consequently we have about 6 pounds of USDA Prime
> standing rib roast left over.
>
> Any ideas on what to do with some of it? It's good warmed
> up in a little butter or bacon grease in a frying pan, but
> something different would be nice as we jam all that
> cholesterol into our arteries.
>
> Thanks,
>
> Cindy Hamilton
Mail it to me. I'd be happy to help out a fellow r.f.c. poster. It's
the holiday season after all. How big was that sucker if you have 6#
left??? JAYzuzz! I would have required a bank loan for that one.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009
Melba's Jammin'
<add6ac8d-4780-4faf...@c3g2000yqd.googlegroups.com>,
Cindy Hamilton <angelica...@yahoo.com> wrote:
> We had about half of our dinner party cancel last Sunday,
> and consequently we have about 6 pounds of USDA Prime
> standing rib roast left over.
>
> Any ideas on what to do with some of it? It's good warmed
> up in a little butter or bacon grease in a frying pan, but
> something different would be nice as we jam all that
> cholesterol into our arteries.
>
> Thanks,
>
> Cindy Hamilton
Me? I'd be eating steak and eggs and hash browns or adding thin slices
to the top of a green salad.
Dora
Then surely, since the "jus" is normally served separately, "avec"
would be more appropriate? Just asking.
Dave Smith
> Me? I'd be eating steak and eggs and hash browns or adding thin slices
> to the top of a green salad.
My wife is a carnivore. She eats at least twice as much meat as I do. I
was recently surprised to hear her say that steak and eggs does not
appeal to her. I should have caught on earlier when I had suggested that
she have leftover steak with her eggs that she didn`t do it. I have to
confess that many years ago when someone offered to take me out for
steak and eggs it sounded like a strange combination, but it turned out
to be a nice combination, even with skinny little steaks.
Dave Smith
Things are different in French. Look at the use of, for example, du
chocolat and au chocolate. One is made of chocolate and the other is
chocolate flavoured. Things cannot always be translated literally.
Dora
OK - thanks, Dave. English can be puzzling too!
Wayne Boatwright
Steak, or any beef FTM, is not a meat I care to eat with eggs. However, I
do love steak and most cuts of beef. With eggs I prefer some form of pork;
e.g., bacon, ham, sausage, Canadian bacon, etc.
Wayne Boatwright
Most cookbooks and menus correctly list it as "beef au jus". It is
probably the most widely accepted phrase referring to it.
jmcquown
> "jmcquown" <j_mc...@comcast.net> wrote in
> news:7pcq01...@mid.individual.net:
>
>
> Why Janet felt like having a pissing contest over a simple oversight? I
> dunno.
>
I don't know why you're taking it personally. I certainly didn't.
Jill
Ed Pawlowski
>
>
> I don't know why you're taking it personally. I certainly didn't.
>
> Jill
I'm waiting for Lesson 2, the ATM machine with au jus
Ed Pawlowski
>
> My wife is a carnivore. She eats at least twice as much meat as I do.
> I was recently surprised to hear her say that steak and eggs does not
> appeal to her. I should have caught on earlier when I had suggested
> that she have leftover steak with her eggs that she didn`t do it. I
> have to confess that many years ago when someone offered to take me
> out for steak and eggs it sounded like a strange combination, but it
> turned out to be a nice combination, even with skinny little steaks.
$teak and eggs always semed to be something people ate because they could,
not because it was the best breakfast combo. You don't see it at the local
diner as much as you'd see it at the higher priced places with the
champagne breakfast. Personally, I'd rather have bacon, ham, sausage, or
scrapple with my eggs.
sf
wrote:
First you need to tenderize it....
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
wrote:
>$teak and eggs always semed to be something people ate because they could,
>not because it was the best breakfast combo. You don't see it at the local
>diner as much as you'd see it at the higher priced places with the
>champagne breakfast.
I don't agree. I see steak & eggs at local diners and 24 hour chain
restaurant type places, not at what I'd call expen$ive places to eat
breakfast. It's usually the most expensive item on the menu though.
>Personally, I'd rather have bacon, ham, sausage, or
>scrapple with my eggs.
Oh, yes (ham is a real treat for breakfast)! Not in love with
scrapple though. You can have my portion.
Christine Dabney
wrote:
>Strathboro Paste? A cocktail spread made with, IIRC, anchovy paste, leftover
>beef, butter, etc. It was, also IIRC, a James Beard or Craig Claiborne
>recipe in a little pamphlet that came with my Cuisinart 25 years ago.
That was in a few of his books, I think. I read about it first, in
his memoir, Delights and Prejudices...and I think the recipe might be
in there as well.
Christine
--
http://nightstirrings.blogspot.com
jmcquown
news:4b315f14$0$29201$9a6e...@news.newshosting.com...
I like to have steak & eggs for breakfast on occasion. What I find odd is a
pork chop & eggs. I've seen that on a few diner menus when John and I were
on the road. Bacon, sausage, ham, with eggs, sure. But pork chops just
don't have that "breakfast" ring to them.
Jill
George Leppla
> I like to have steak & eggs for breakfast on occasion. What I find odd
> is a pork chop & eggs. I've seen that on a few diner menus when John
> and I were on the road. Bacon, sausage, ham, with eggs, sure. But pork
> chops just don't have that "breakfast" ring to them.
We have them once in a while. Boneless loin chops sometimes come on
sale. They are usually about 3 or 4 ounces each and we freeze them
individually. Pan fried and served with eggs over-easy. Makes a nice
breakfast.
George L
Tara
wrote:
>I like to have steak & eggs for breakfast on occasion. What I find odd is a
>pork chop & eggs. I've seen that on a few diner menus when John and I were
>on the road. Bacon, sausage, ham, with eggs, sure. But pork chops just
>don't have that "breakfast" ring to them.
>
I occasionally pick up a biscuit at this gas station that sells a
variety of good biscuits. One of the choices is a pork tenderloin
biscuit. I saw it often enough that I got curious and tried it. I
didn't care for it. Cured meats seem to go better with eggs and
breakfast food.
Tara
Bob Terwilliger
> $teak and eggs always semed to be something people ate because they
> could, not because it was the best breakfast combo. You don't see it at
> the local diner as much as you'd see it at the higher priced places with
> the champagne breakfast. Personally, I'd rather have bacon, ham, sausage,
> or scrapple with my eggs.
I see it at the local diners just as often as I see it elsewhere. I agree
that the menu item seems to be aimed at people who want to show off by
spending ostentatiously.
Truth is, I'm not all that fond of steak even at dinnertime, and the Navy
can take the blame for that: They buy the toughest cuts of meat, throw them
frozen onto the griddle, cook them until they're grey inside, and then act
like they're doing you a favor because they're giving you STEAK! Since
leaving the Navy I've had some steaks that I enjoyed, but by and large, I
fear that that memory has ruined steak for me. I'd rather have creamed
chipped beef on toast for breakfast.
While I'm on the subject, the Navy has a magical recipe for pancakes: When
you pour syrup onto them, the syrup simply disappears, leaving you with dry
sawdust-flavored disks on your plate. I have no idea what they must do to
achieve that result.
Bob
Bob Terwilliger
> What I find odd is a pork chop & eggs. I've seen that on a few diner menus
> when John and I were on the road. Bacon, sausage, ham, with eggs, sure.
> But pork chops just don't have that "breakfast" ring to them.
Oddly, though I never had pork chops and eggs for breakfast growing up, when
I first encountered the combination I thought it *did* have that "breakfast"
ring to it.
Bob
Dan Abel
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
> While I'm on the subject, the Navy has a magical recipe for pancakes: When
> you pour syrup onto them, the syrup simply disappears, leaving you with dry
> sawdust-flavored disks on your plate. I have no idea what they must do to
> achieve that result.
Sorry, Bob, there must have been a mixup in the warehouse. Those disks
are meant for chemical warfare. When the enemy releases clouds of
poison gas, you just put those disks out and they absorb all the poison
gas.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Ran�e at Arabian Knits
"Ed Pawlowski" <e...@snet.net> wrote:
> $teak and eggs always semed to be something people ate because they could,
> not because it was the best breakfast combo. You don't see it at the local
> diner as much as you'd see it at the higher priced places with the
> champagne breakfast. Personally, I'd rather have bacon, ham, sausage, or
> scrapple with my eggs.
I like all of it, except the scrapple. I like steak and eggs, but
IMO it isn't high end steak. It's tough steak, thinly sliced, and
quickly fried.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Ran�e at Arabian Knits
George Leppla <geo...@cruisemaster.com> wrote:
> We have them once in a while. Boneless loin chops sometimes come on
> sale. They are usually about 3 or 4 ounces each and we freeze them
> individually. Pan fried and served with eggs over-easy. Makes a nice
> breakfast.
I agree. Yum! I think I've even seen them sold as breakfast chops.
Ranée at Arabian Knits
"Dora" <lime...@yahoo.com> wrote:
Probably not, since the jus is intrinsically part of the meat that is
being served.
Dave Smith
> $teak and eggs always semed to be something people ate because they could,
> not because it was the best breakfast combo. You don't see it at the local
> diner as much as you'd see it at the higher priced places with the
> champagne breakfast.
I guess my experience is different from yours. I am more used to seeing
it in cheaper places, usually in mom and pop type diners.
> Personally, I'd rather have bacon, ham, sausage, or
> scrapple with my eggs.
I have never had scrapple and have never seen it on a menu around here.
I had to google it. It didn't sound very appealing, but I cam across a
video instruction that looked good. The guy used pork shoulder spiced
with salt, pepper, cayenne, and a few other things, simmered it for a
few hours until fork tender. He took it out and chopped it up with some
ham. He removed some of the fat and then added polenta to the cooking
liquid and cooked it until it was nice and thick and added the chopped
pork and ham, put in in a plastic wrapped pan and cooled it. To cook
it, he sliced it up, dusted it with flour and pan fried it in oil.
It looks like something I should try.
Dave Smith
> In article <j9ydndIozNshE6zW...@giganews.com>,
> "Ed Pawlowski" <e...@snet.net> wrote:
>
>> $teak and eggs always semed to be something people ate because they could,
>> not because it was the best breakfast combo. You don't see it at the local
>> diner as much as you'd see it at the higher priced places with the
>> champagne breakfast. Personally, I'd rather have bacon, ham, sausage, or
>> scrapple with my eggs.
>
> I like all of it, except the scrapple. I like steak and eggs, but
> IMO it isn't high end steak. It's tough steak, thinly sliced, and
> quickly fried.
>
I have only had it a few times. It was usually a very thin steak, like a
thin strip steak.
sf
<arabia...@gmail.com> wrote:
>In article <j9ydndIozNshE6zW...@giganews.com>,
> "Ed Pawlowski" <e...@snet.net> wrote:
>
>> $teak and eggs always semed to be something people ate because they could,
>> not because it was the best breakfast combo. You don't see it at the local
>> diner as much as you'd see it at the higher priced places with the
>> champagne breakfast. Personally, I'd rather have bacon, ham, sausage, or
>> scrapple with my eggs.
>
> I like all of it, except the scrapple. I like steak and eggs, but
>IMO it isn't high end steak. It's tough steak, thinly sliced, and
>quickly fried.
>
The only time we eat steak and eggs for breakfast is at home. The
steak is a leftover from the night before, so it's pretty darned
good... but that still doesn't convince me steak and eggs belong
together for breakfast.
Dale P
news:barbschaller-8968...@news.iphouse.com...
> In article
> <add6ac8d-4780-4faf...@c3g2000yqd.googlegroups.com>,
> Cindy Hamilton <angelica...@yahoo.com> wrote:
>
>> We had about half of our dinner party cancel last Sunday,
>> and consequently we have about 6 pounds of USDA Prime
>> standing rib roast left over.
>>
>> Any ideas on what to do with some of it? It's good warmed
>> up in a little butter or bacon grease in a frying pan, but
>> something different would be nice as we jam all that
>> cholesterol into our arteries.
>>
>> Thanks,
>>
>> Cindy Hamilton
>
> Me? I'd be eating steak and eggs and hash browns or adding thin slices
> to the top of a green salad.
>
>
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller 12/15/2009
I have to comment on the beef and eggs discussion. When we have a
tenderloin steak, we usually cannot finish all of, even though I buy the
smallest package I can find. Anyway, I think a tenderloin omelet the next
day is just about as good as anything gets!!
As to the left over prime rib roast, I love a shaved roast sandwich with
horseradish and mustard.
It would make a very good Christmas eve supper.
Have a good holiday.
dale
blake murphy
it can be very good, even the stuff with more less-than-prime parts of the
pig. don't let that aspect put you off. i like it on toast.
your pal,
blake
brooklyn1
Cold rib roast is disgusting... all that congealed fat and flavorless
rubbery flesh does not make for a cold roast beef sandwich... hot rib
roast is fat laden enough (did I say tasteless) but cold and
congealed, blech! And even a fresh out of the oven rib roast makes a
rotten sandwich, much too fatty and practically flavorless unless
slathered with sauce/gravy, and reheated it becomes garbage... I'd
sooner toss any left over rib roast out in my yard for the critters.
The only reason rib has the status it enjoys is because the
boaster/braggart TIADers enjoy the sensation of the woid "Prime"
sliding off their totally uneducated palates/tongues and enjoy telling
everyone what they paid... but there is nothing Prime about Rib. I
find rib the poorest cut of beef, and should be the least costly... I
wouldn't feed it to a dog, all that fat will give it a coronary. I
never buy rib roast/steak, it's not worth the fuel to cook it. And
there is good reason it's the most often queried how to cook... no
matter how cooked most folks are disappointed with their slab of
waste... every time I've been to fancy schmancy catered affairs that
served prime rib and look at all the remains on the plates going back
I know that there wasn't much enjoyed, each slice is a crap shoot and
none winners... I've often seen folks flipping it over and about their
dish and then offering theirs to some rotund TIADer at the table...
and wishing they had ordered my salmon steak.
There are many excellent beef cuts that are much better in every way
than than rib. When I see these grotesque cuts with their equally
grotesque price tags displayed in the meat market I just keep walking:
http://www.askthemeatman.com/beef_rib_primal_cuts.htm
jay
> next day is just about as good as anything gets!!
>
> As to the left over prime rib roast, I love a shaved roast sandwich with
> horseradish and mustard.
>
> It would make a very good Christmas eve supper.
>
> Have a good holiday.
>
> dale
I usually make hash out of left over beef roast of any kind. Diced
onions, potatoes, and roast.. splash of Worcestershire and cooked in an
iron frying pan until somewhat crisp around the edges.. served with a
couple of fried eggs and a bloody bull shot.
jay
brooklyn1
Scrapple is better pan toasted... never witnessed a scrapple
sammiche... doesn't sound kosher.
Melba's Jammin'
wrote:
> I usually make hash out of left over beef roast of any kind.
>
> jay
Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
I just couldn't. I use pot roast for hash. Couldn't do it with prime
rib. I just couldn't. :-) Merry Christmas!
brooklyn1
>In article <hh0b8d$26od$1...@news.ett.com.ua>, jay <us...@example.net>
>wrote:
>
>
>> I usually make hash out of left over beef roast of any kind.
>>
>> jay
>
>Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
>I just couldn't. I use pot roast for hash. Couldn't do it with prime
>rib. I just couldn't. :-) Merry Christmas!
I don't think rib would make a decent hash, it's too mushy, hasn't
much flavor, and it's too marbleized with an abundance of fat to
easily trim some out... an over cooked top or eye round makes for much
better hash. Have a Merry!
jay
> In article <hh0b8d$26od$1...@news.ett.com.ua>, jay <us...@example.net>
> wrote:
>
>
>> I usually make hash out of left over beef roast of any kind.
>>
>> jay
>
> Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
> I just couldn't. I use pot roast for hash. Couldn't do it with prime
> rib. I just couldn't. :-) Merry Christmas!
You can do it! :) Merry Christmas!
jay
CMDCM
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:00d1ab86$3$12342$c3e...@news.astraweb.com...
.
>
> Truth is, I'm not all that fond of steak even at dinnertime, and the Navy
> can take the blame for that: They buy the toughest cuts of meat, throw
> them frozen onto the griddle, cook them until they're grey inside, and
> then act like they're doing you a favor because they're giving you STEAK!
> Since leaving the Navy I've had some steaks that I enjoyed, but by and
> large, I fear that that memory has ruined steak for me. I'd rather have
> creamed chipped beef on toast for breakfast.
>
> While I'm on the subject, the Navy has a magical recipe for pancakes: When
> you pour syrup onto them, the syrup simply disappears, leaving you with
> dry sawdust-flavored disks on your plate. I have no idea what they must do
> to achieve that result.
>
> Bob
>
From the Naval Logistics Library:
https://nll.ahf.nmci.navy.mil/publications/docs/recipe/D02505.pdf
Here's the recipe repository homepage (gotta love their logo! Wonder if
they wear the logo on a breast pocket like Seabees do.):
https://nll1.ahf.nmci.navy.mil/recipe/
Search for keyword "steak" and check some of the recipes. Could you imagine
getting a steak cooked to order in an enlisted mess?
blake murphy
> In article <hh0b8d$26od$1...@news.ett.com.ua>, jay <us...@example.net>
> wrote:
>
>> I usually make hash out of left over beef roast of any kind.
>>
>> jay
>
> Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
> I just couldn't. I use pot roast for hash. Couldn't do it with prime
> rib. I just couldn't. :-) Merry Christmas!
i'm thinking a sandwich is the highest and best use.
your pal,
blake
brooklyn1
A sandwich is the lowest and worst use for left over rib roast.
Thinking is not your forte.
jay
> Melba's Jammin' wrote:
>
>> In article <hh0b8d$26od$1...@news.ett.com.ua>, jay <us...@example.net>
>> wrote:
>>
>>
>>> I usually make hash out of left over beef roast of any kind.
>>>
>>> jay
>> Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
>> I just couldn't. I use pot roast for hash. Couldn't do it with prime
>> rib. I just couldn't. :-) Merry Christmas!
>
> I don't think rib would make a decent hash
Right .. discard rib first. Mush will crisp nicely in the abundant
amount of available fat. Try it.. works well. Any left over roast
recipes appreciated! Hash is my standard.. NOT the McSanDwItCh.
Merry..either/or..Happy! (:
jay
Serene Vannoy
> We had about half of our dinner party cancel last Sunday,
> and consequently we have about 6 pounds of USDA Prime
> standing rib roast left over.
>
> Any ideas on what to do with some of it?
Steak salad is delicious. There are a few versions here:
http://www.tastespotting.com/search/steak+salad/1
Serene
--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory
blake murphy
if the rib is cooked right, it doesn't need to be cooked again.
blake
--Bryan
> On Fri, 25 Dec 2009 16:21:19 -0500, brooklyn1 wrote:
> > On Fri, 25 Dec 2009 13:07:36 -0500, blake murphy
> > <blakepmNOTT...@verizon.net> wrote:
>
> >>On Thu, 24 Dec 2009 16:10:10 -0600, Melba's Jammin' wrote:
>
> >>> wrote:
>
> >>>> I usually make hash out of left over beef roast of any kind.
>
> >>>> jay
>
> >>> Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
> >>> I just couldn't. I use pot roast for hash. Couldn't do it with prime
> >>> rib. I just couldn't. :-) Merry Christmas!
>
> >>i'm thinking a sandwich is the highest and best use.
>
> > A sandwich is the lowest and worst use for left over rib roast.
> > Thinking is not your forte.
>
> if the rib is cooked right, it doesn't need to be cooked again.
True. Just like with the tiny piece leftover chuck roast this
morning, I'd use the toaster oven to slowly warm it to about 100F,
then just snack on it by itself.
>
> blake
--Bryan