Until  last year I hadn’t cooked a prime rib since I was a teenager, when I listened to vinyl and used hot rollers.

Prime rib is not something people make every day or any day and it’s sort of a retro food that most people will never make or only make on Christmas day. 

I can proudly say this is the world’s best prime rib recipe, with the best sour cream horseradish sauce, and will bring raves during any holiday cooking season. One person said “this is the best meal you ever made.”

I’m not sure about that, but it’s indeed testimony that this is a recipe that is just about fail proof, so put all fears of tackling a prime rib away and enjoy this most flavorful cut of meat.

Melt in Your Mouth Prime Rib

As I stared at this somewhat intimidating piece of meat, I fretted over two things.

Tenderness and Overcooking.

 Even the end pieces were melt in your mouth, and you can see it’s perfectly done to a medium rare.

When I saw the words low and slow, I decided upon that roasting direction.

I started with a very hot oven of 450º F degrees for twenty minutes. After that I turned the oven down to 325° degrees for approximately two hours, checking often in the last hour to make sure the temperature of the beef didn’t exceed 130°.

My friend was there early watching me obsess about the temperature. This is one of the most important parts of getting it right, so you must have a quick read thermometer to get it right.

The cooking time is going to vary because not only will size be a factor, but so will the temperature of the meat before you put it in the oven. You want to bring the cold temperature down so the cooking is more even and left the meat out for over two hours.

The Week Before: Prepare the Prime Rib a Week in Advance

But just like in those cool movies, we have to start with the line…The Week Before.

(You know the part where they start in the middle of the story and then back up to the beginning).

The Week Before the Prime Rib Goes in the Oven

Start by Shopping: Websites will tell you to buy the best piece of meat you can find. That’s nice. But what if you could find a reasonably priced standing rib roast. Should you buy it? I did. An 8 pound roast fed 8 people. This may be different for your crowd. You can’t go wrong with more, because left overs mean beef dip sandwiches with sour cream horseradish sauce on crusty rolls.

Seven to 10 days prior to roasting, you want to do your own dry aging. You could purchase an already dry-aged prime rib, and if you do, I want to be your friend. You’re rich. You will be spending anywhere from $200 to $400  for a bone-in roast.

I wasn’t able to do the real dry aging as I only had four days instead of seven, but I still noticed the difference. Of course, this is not the dry aging done from the experts who can control the temperature and humidity. I actually wonder if people who buy that $400 roast are the ones cooking or is it a task left to their private chef. As for me, I’d take that money and go to Kayne Prime, Nashville’s best steakhouse. There is no way I’m cooking anything that costs that much to eat just once.

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Best Prime Rib Recipe Includes the Dry Aging Process:

This article helps to explain why you should consider dry aging your meat and how the meat changes. It also gives you the how, but also gives you complicated information and a method most people won’t apply. This method is the one I used. It calls for a simple dry aging of beef in refrigerator for 7 to 10 days.

Rinse in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did). This is a more realistic method for the home cook. The first article proclaims this short method will make no difference, but we thought it did. I’ll leave that up to you.

Roast to the Right Temperature

Whatever you do, do not allow your meat to go above 130 degrees F.  You will have to be diligent in checking this in the last moments. I intended to take the roast out at 125 and within a minute, I missed it. The meat will continue to cook during the resting process. Even those who like medium meat were happy with the medium rare pieces.

My new oven came with a plug-in probe which is priceless. 

Use Beef Bones as Rack

If you plan on making prime rib anytime soon, be on the lookout for some nice long beef ribs on sale. These will serve as your rack and will flavor the juice greatly increasing the deliciousness of the au jus. Roast bones first and use that juice and fat to mix with some beef broth to baste the roast. 

1. Roast bones which will be used for the rack.
2. Set the oven to 450º degrees F.
3. Leave the bone in. It adds flavor.
4. Rub the roast with the seasonings. How much is up to you. I made sure the roast was well covered.
5. Place roast on the pre-roasted bones.  Add two cups of beef broth and a half bottle of red wine to bottom of pan.
6. Cook for twenty minutes. Turn down the heat to 325º F (for a convection oven). Baste with juices every 30 minutes.
7. Cook to medium rare no higher than 130º F. If you have people who don’t like medium rare, keep in mind the ends will be more well done. 
8. Rest for thirty minutes prior to serving. The roast continues to cook and will maintain its juices.
9. Serve with sour cream horseradish sauce.

More Special Red Meat Dishes

• Tenderloin Roast
• Tomahawk Prime Rib (Cowboy Steak)
• Braciole (Italian Stuffed Steak
• Rack of Lamb
• Za’atar Rack of Lamb

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How to Make Perfect Prime Rib

How to Roast Prime Rib, Dry Age at Home, Season and Roast to a perfect melt in your mouth medium rare.

Course Entree

Cuisine American

Keyword prime rib

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8

Author Angela Roberts

Equipment

• cheesecloth
• Meat Thermometer
• carving knife

Ingredients

• six pound bone-in prime rib roast
• 3-4 beef ribs
• 1 tablespoon each freshly chopped rosemary thyme, sage, fennel seeds,
• olive oil
• 4 garlic cloves
• 2 cups beef broth
• 1/2 bottle red wine

Horseradish Sauce

• 1 cup sour cream
• 3 tablespoons prepared horseradish
• 1 dash worcestershire sauce

Instructions

Dry Age Meat

• Dry Age the Meat: Give yourself 7 days, at least 4 days.
• Rinse meat in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did).

  Place in refrigerator for 4 to 7 days.

Roast the Meat

• Rub the meat with olive oil and spices. Do not remove the bone. Bone means flavor.
• Leave out on counter for two hours.

Roast Beef Bones

• Heat oven to 400°
• In the meantime, roast several beef bones with garlic cloves. These will serve as the meat rack.
• Save the fat and juice of the bones and add to the beef broth.

Roast Prime Rib

• Turn Oven up to 450 degrees F.
• Place bones in roasting pan. Add wine and beef broth.
• Put meat over the bones. Roast for 30 minutes.
• Reduce the oven to 325° and cook for approximately 90 more minutes. You must use a meat thermometer. Roast to medium rare, 125°, no higher than 130° internal temperature. Even people who like medium will love this. Do not over cook. You can always put individual slices back in the oven.
• Take prime rib out of oven. Allow to sit for 30 minutes before carving.
• Serve with the au jus or with a horseradish cream.

Horseradish Sauce

• Mix ingredients together. Keep refrigerated until use.

The post Best Prime Rib Recipe with Sour Cream Horseradish Sauce appeared first on Spinach Tiger.

This is an old post, so it’s not my usual some of the pictures aren’t great, but I think ideas are more important at this time.

This post is about roast beef leftover recipes, but really it’s about much more.

A person blogs for many different reasons, but a serious blogger blogs with intention and purpose. I know that part of my recipes, my food story is the emotional story that burns inside of me.

Food helped to normalized or neutralize a very bizarre childhood, a ruffled life with a happy ending, which is why I like fairy tales and things like ruffled eggs.

Roast Beef Hash with Ruffled Egg

A ruffled egg is just what it means. It’s ruffled and quite adorable, looking like a little purse. The technique is easy and creates a perfectly poached egg, charming  atop roast beef hash, and quite a pleasant way to make a roast beef leftover recipe.

Or…Make Oven Fried Eggs.

Or…Make Poached Eggs. 

This version uses the roast beef, red pepper, potatoes, avocado and fresh squeeze of lime.

On another day, I created a roast beef leftover recipe with a more traditional approach.

Roast Beef Hash Version made with Potatoes, Peas, Onions and Oven fried eggs. If you never heard of oven fried eggs, you’ll thank me after you try this recipe. I’ve even made a video to prove how easy it is.

The roast beef hash is a treat for us, not that it’s hard. It’s too easy; it’s just that I don’t make many roast beef dinners.

These Roast Beef Dinners Make Great Roast Beef Leftovers

Italian Roast Beef

Italian Pot Roast

Ropa Viejo (Cuban Beef)

Slow Cooker Shredded Beef Ragu made with Beef Cubes

Food and Food Childhood Memories 

We had roast beef on a lot of Sundays growing up, accompanied with mashed potatoes and gravy,  but every time I think about roast beef, I am reminded of a certain apartment we lived in and the times our family was happy.

Retro Rose is no longer with us. I’m actually relieved she passed away before this horrible virus, as she had COPD and was not one to stay home. This would have caused her enormous stress. Instead, she spent the last weekend of her life with us, dining out, eating my food, and her death was quick. She was still living by herself, driving, cooking her own meals. That is the best I could have hoped for.

Good memories with Retro Rose usually involved comfort food and this beef pie is something she would make and still makes.  Her version includes beans, but I left mine more simple.

Take any of the roast beef recipes and make Shepherd’s Pie. 

Beef Pie with Homemade Pie Crust (My Mom’s Version) Recipe for Pie and Herbed Pie Crust here.

Beef Pie from Scratch with Homemade Pie Crust

You probably know by now that I’ll find any excuse to throw together some pie crust. For a nuttier flavor profile, try my spelt pie crust. 

When we lived only with my father, we saw it a treat to have those frozen pot pies, but homemade is much better.

Beef Macaroni Soup is Good for the Soul Recipe HERE

Here is a soup that reminds me of childhood, but back then I didn’t eat beans and probably would have turned my nose. I’m grown up now and enjoy hearty soups like this beef marcaroni laced with kale.

A Deadly Gambling Addiction is Hard to Grow up Under.

My father was a gambler, but God Redeemed Him

My dad was warm, funny, smart and charming, but he was a gambler, and that part was no fun for us.

My happy ending with him didn’t come until nearly the very end of his life. Initially, he thought he was too far gone to be forgiven, but eventually with many daily conversations, he was able to see that the very crux of redemption is to be lifted and forgiven from our sins, our flaws, our foibles, our addictions, our dark sides with help from above, for none of us has what it takes to do that.  It’s a mysterious and beautiful concept that defies logic, crosses against the human mind and makes no sense, even to believers. I have found comfort in my father’s last words, thanking me for how I affected his spiritual life.

My Blessed, if Crooked Life

No one has a straight-lined, blessed life. Even the happiest people fall into ditches or get bee stings. (or people stings).

Everyone Searches for Hope.

My answer to everything harsh in life has been to create beauty, often but not limited to food. The ruffled egg is one of those pretty things in life that makes me happy.

I feel things too deeply sometimes.

One minute can change your life and catch you off guard. Look at what is happening now.

I decided my story would have a happy ending.

I made a decision long ago to seek out the kind of person that would relish a happy nest. We both made intentional decisions to be happy people. If this is not a decision, a day in anyone’s life can be a roller coaster, because you can’t control what others do. You can’t. You can only make a decision about how your own attitude.

It’s hard. Sometimes it feels like walking through sticky jello. Miserable people wading in quick sand  will try to  pull you in with them. But, if you keep walking towards the light, jello eventually melts and you end up a bit sweeter.

Right now, we all feel out of control. We’re all cooking more. I hope good food is giving you comfort.

And, what does this have to do with roast beef?

I always come back to food and its ability to create happiness.

I get to make roast beef dinners like the one in this picture and then savor the remains and create leftover roast beef recipes.

It’s the  power of a food memory. I’m so well aware of this, so devoted to creating good things in a kitchen. I revisited the roast beef situation and with the left overs, created a roast beef hash, doctored up with avocado and a ruffled egg.

It reminds me of  how useful leftovers are and how useful leftover memories can be if we take them and turn them around into something pretty

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Ruffled Egg with Roast Beef Hash for a Ruffled Life

Left over roast beef turns into tender hash, topped with ruffled eggs.

Course Brunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 1 cup left over roast beef
• 1 red boiled potato peeled cubed
• 2 shallots or 1 small onion
• 1 small jalapeno pepper or sweet pepper
• Tabasco sauce
• 4 eggs
• 1 tablespoon olive oil
• salt and pepper

Instructions

• In frying pan, saute onion or shallots until melted.
• Add pepper, seeded, diced.
• Add cubed potato until browned.
• Add in shredded or cubed roast beef.

Ruffled Egg

• Bring a large pot of water to a simmer.
• Spay or rub oil on Press n Seal plastic wrap.
• Add salt and then add an egg. Fold up wrap to make a little egg package.
• Place in simmering water for 4 1/2 minutes.

Assemble

• Put eggs on top of hash and serve with hot sauce.

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Beef Pie with Homemade Pie Crust

The best thing to make from Roast Beef is a beef pie with homemade pie crust.

Course Entree

Cuisine American

Keyword lefover roast beef, roast beef, roastbeefrecipes

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 2 cups leftover roast beef
• 2 carrots medium dice
• 1 onion diced
• 1 celery diced
• 1/2 cup frozen peas
• 2 cups beef broth can use juice left over from roast beef
• 1 tablespoon cold water
• 2 tablespoons cold water
• salt
• pepper
• 2 tablespoons white wine

Pie Crust for double crusted pie (recipe found here)

Instructions

• You may have left over roasted potatoes and carrots to use in pie.
• Saute onions, celery, carrots in olive oil and butter until softened on low heat about 10 minutes.
• Add broth and diced potatoes and continue to cook in sauce pan until the vegetables are softened.
• Add wine to broth. Add roast beef.
• Add peas.
• Combine cold water and flour into a jar and shake.
• Add to broth and simmer until thickened about 10 minutes.
• Prepare pie crust in 9 inch pan or 4 smaller individual pans.
• Pour into pie crust and top with pie dough.
• Make slits into the top of the crust.
• Bake for 35-45 minutes or until golden brown.

The post My Favorite Leftover Roast Beef Recipes and Roast Beef Hash appeared first on Spinach Tiger.