Prime rib is a staple dish over the holiday period. But if you’re like me, you always end up making far too much than you know what to do with. The problem is that I often resort to the same leftover recipes time after time.
They’re predictable, and no one gets excited about them. Sound familiar?
Luckily, I’ve been on the hunt for some crowd-pleasing prime rib leftover ideas.
I’m serving up 16 awesome leftover prime rib recipes that will make your family and friends more excited about than eating the original dish.
Are you struggling with what to make with leftover prime rib? First up on our list is this flavorful restaurant-style creamy penne pasta with prime rib.
Want a leftover recipe you can whip up in less than 30 minutes? Then this is the recipe for you.
It’s pretty similar to the Applebee’s creamy penne recipe, but trust me, this one is so much better.
You could substitute the heavy cream for some half and half if you wanted to lighten the calories a little. And it will still be just as tasty.
This beef barley soup with prime rib is the perfect dish to warm you up and comfort you on a cold winter night.
This soup recipe is packed full of nutritious veggies and tender bits of prime rib that will leave you satisfied every time.
The great thing about this recipe is how easy it is to throw together. And if you really love it (which I know you will), you can make it with beef or other leftovers like pot roast or brisket.
Plus, you can freeze it for up to three months, so it definitely won’t go to waste!
Are you looking for the perfect lunch recipe to use your prime rib leftovers? Then this is the one for you.
This sandwich recipe pairs the prime rib with horseradish mayo, caramelized onions, and fresh greens making the ultimate leftover sandwich.
I’d recommend using ciabatta or sourdough bread for this sandwich. The crunchy bread pairs perfectly with the soft, delicious filling.
It may take a little longer than a standard sandwich, but your efforts will certainly be worth it!
When you’re struggling with what to do with leftover prime rib, look no further than this leftover prime rib beef stroganoff recipe. This rich and creamy stroganoff is also extremely easy to make.
You can prep and cook this one in 20 minutes, making it the perfect mid-week, comfort meal.
The Dijon mustard, Worcestershire, and sour cream add the perfect flavors to this dish that your family will be fighting over.
When you’ve spent all that time making the perfect, tender prime rib, you definitely want leftovers to go to good use.
This leftover prime rib pot pie is the recipe that will have everyone going in for seconds. It’s also a great way to use up any veggies you have around that would otherwise go to waste.
Plus, if you have any picky eaters, it’s a great way to hide certain foods.
You can choose to make the pastry from scratch if you’re up for a bit of a challenge, or you can just buy a store-bought roll-out pie crust.
Who doesn’t love tasty tacos?
This recipe’s secret weapon is the mojo sauce for the meat marinade — a delicious mixture of citrus, garlic, olive oil, and herbs that originated in the Canary Islands.
You could use this marinade on any meat, fish, or veggies you like, and I guarantee it will taste delicious.
Pair these tacos with a refreshing pico de gallo and crunchy iceberg lettuce, topped with a dollop of sour cream. These tacos are addictively delicious.
Looking for the ultimate comfort meal for a cold winter night?
This leftover prime rib soup is the recipe you’re looking for. It’s full of hearty beef with wintry herbs, barley, and red wine.
It’s the ultimate way to warm up after a hard, long day.
This one is certainly one of my favorite recipes for leftover prime rib. It’s packed full of tasty beans and is incredibly easy to put together.
The great thing about chili is that you can easily adjust it to your own taste.
Prefer it hot and spicy? Add in some red chili flakes, or top it off with jalapeños to add in a little more flavor. But, you can also cut back on the chile if you prefer a milder meal.
This is a different spin on prime rib leftover tacos. This time there’s the addition of the avocado horseradish sauce and caramelized onions that go perfectly on top of the tender rib.
Don’t be thrown off by the extra ingredients and elements to this dish — this recipe is insanely easy to make.
This is one of those show-stopping meals that your family will be asking for again and again. You won’t be able to go back to a simple taco recipe after trying this one.
I couldn’t choose between the two sandwich recipes in this list.
Something about leftover, tender prime rib lends itself so easily to a sandwich. This sandwich has a creamy horseradish sauce, arugula topped with a generous sprinkle of parmesan cheese in soft, baguette bread.
You can throw this sandwich together easily and quickly since there aren’t too many ingredients. But I can guarantee that you’ll feel extremely satisfied!
There really is no better way to use up leftovers by putting them in a sandwich, right?
This recipe is a much more indulgent spin on a prime rib sandwich.
The sandwich alone is already perfection, but add in this amazing french dip recipe, and you’re upgrading it to a whole new level.
This au jus is made with fat or butter, flour, white wine, garlic, beef broth, Worcestershire sauce and fresh rosemary and thyme. You could also add in dome horseradish if you wanted a bit more of a kick.
This is the perfect way to step up your sandwich game.
Let’s be honest; there is nothing like tasty meat and cheese put together.
Leftover tender prime rib is a perfect filling to go with a melt in the middle quesadilla.
Want a meal that will please everyone around the table? This is the one for you.
It may be some of the most simple ingredients you can find — but this combination never fails. You have a winner if you can get the perfect crip on the outside to complement that soft, melty inside.
I love to use a manchego cheese in my quesadilla; it always melts perfectly!
Leftover prime rib meat goes perfectly in a chili. This recipe is a little different from the first one we shared.
This one is for the slow cooker. You can simply throw in the ingredients and let the slow cooker infuse the flavors together to give you this delicious chili.
This chili recipe uses Worcestershire sauce to really deepen the flavor.
This recipe also recommends adding some saltine crackers to add some texture.
Is there anything more satisfying than creamy pasta?
This is one of my favorite recipes for leftover prime rib. It’s super-rich and creamy because of the heavy cream and mushroom.
It bursts with flavor due to the sun-dried tomatoes, fresh garlic, onions, parsley, and salt and pepper to suit your taste.
Leftovers can often feel tedious and repetitive when you get used to the same recipes repeatedly.
But this leftover prime rib stir fry recipe is anything but boring. This recipe is packed full of punch and flavor.
You can serve this stir fry over your favorite ramen noodles, egg-fried rice, or simple steamed rice if you want to make it a little healthier.
It’s a great recipe you can use over and over with different leftover meat or fish.
Stir frys are one of my favorite ways to use up leftover vegetables.
Prime rib goes incredibly well with the flavors of fresh and tasty tacos.
I have another leftover prime rib taco recipe, so you don’t need to keep making the same one when you have a craving for tacos.
This recipe recommends pairing your tacos with creamy avocado and crumbly cheese.
The best thing about this recipe is that it’s incredibly quick to put it all together.
These easy-to-do tacos will have your family going in for seconds!
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced or chopped finely
- 4 beef ribs, cooked fresh or leftover
- 2 cups of water
- 8 cups of low-sodium beef broth
- 1 cup of barley
- 1 bay leaf
- 2 sprigs of rosemary
- 2 sprigs of thyme
- ½ cup of red wine
- Black pepper freshly ground
- Kosher salt
- Heat the olive oil in a large pot with a matching lid over medium heat. Once hot, add the chopped carrots, onions, and celery and cook for around 5 minutes, or when onions are translucent.
- Add the garlic and cook for another minute.
- Add beef ribs and pour in the water and broth. Add more water if needed to cover everything.
- Add the bay leaf, thyme, and rosemary—season to taste with salt and pepper.
- Cover the pot with the lid and bring to a boil. Reduce heat and let simmer until meat is tender (it should be able to fall apart). This should take around 1 hour and a half. Add more broth if needed.
- Remove the ribs, bay leaf, thyme, and rosemary from the pot. Shred the ribs with a fork and discard the rosemary and thyme.
- Return to the pot and pour in the red wine and barley. Simmer until barley is tender for around 1 hour—season with more salt and pepper to taste if needed.