leftover prime rib recipe
The Best leftover prime rib recipe
I love that prime rib isn’t just a showstopper for holidays or big gatherings—it’s also a great everyday meal. You can serve it with a simple green salad or crusty bread, and it’s satisfying enough for a weeknight without feeling like a chore. Plus, it’s packed with protein and healthy fats, so it’s not just good for the taste buds, it’s good for you too. My husband and I have been eating it weekly for years, and it’s one of those recipes that never gets old, even after all these years. It’s that kind of meal that feels like a hug in every bite.
Leftover Prime Rib with Garlic Butter Gravy
A rich and flavorful way to repurpose leftover prime rib with a creamy garlic butter gravy. Perfect for a cozy dinner with a side of roasted vegetables or mashed potatoes.
🥘Ingredients
- 1 (12–14 oz) leftover prime rib, sliced into 1/2-inch thick pieces
- 2 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp Dijon mustard
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1/4 cup heavy cream
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Place sliced prime rib on a baking sheet lined with parchment paper. -
2
In a small bowl, mix softened butter, minced garlic, rosemary, thyme, and Dijon mustard. Rub the mixture evenly over the prime rib slices. -
3
Bake for 10–12 minutes until heated through and slightly crispy. Remove from oven and set aside. -
4
In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Whisk in flour to form a roux, cooking for 1 minute. -
5
Gradually whisk in beef broth and heavy cream, simmering for 5 minutes until slightly thickened. Stir in Worcestershire sauce, salt, and pepper to taste. -
6
Return prime rib to the oven and pour the garlic butter gravy over the slices. Bake for another 5 minutes to let the gravy absorb into the meat. -
7
Optional: Sprinkle grated Parmesan and fresh parsley over the top before serving.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Saucepan
- Whisk
- Oven-safe skillet or baking dish
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of red wine while simmering the gravy.
- If the gravy is too thick, thin it with a little more beef broth or cream.
- Pair with roasted asparagus, garlic mashed potatoes, or a simple green salad.
Watch Video Of How Leftover Prime Rib with Garlic Butter Gravy Works
❓ Frequently Asked Questions About Leftover Prime Rib with Garlic Butter Gravy
How long should I keep the prime rib in the fridge before reheating?
You can safely store leftover prime rib in the fridge for 3–4 days before reheating. For best quality, consume within 2 days, as the meat may dry out or lose juices if left longer. If reheating, use a gentle method (like oven warming at 300°F/150°C) to avoid overcooking.
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What’s the best way to reheat prime rib to keep it moist?
To reheat moist prime rib, follow these steps:
1. Cover loosely with foil or a lid to trap steam.
2. Preheat oven to 300°F (150°C)—lower than the original cook temp to prevent drying.
3. Add a splash of beef broth or pan drippings under the foil for extra moisture.
4. Reheat for 15–20 minutes, checking internal temp reaches 145°F (63°C).
5. Rest for 5 minutes before slicing to redistribute juices.
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Can I freeze leftover prime rib, and how should I do it?
Yes! Freezing is safe, but texture may change slightly. For best results:
– Cool completely before freezing to prevent ice crystals.
– Wrap tightly in plastic wrap followed by foil, or place in an airtight container.
– Label with date (freezes well for up to 3 months).
– Thaw in the fridge overnight before reheating. Avoid microwaving directly—reheat in the oven as described above.
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Why does prime rib taste better the next day?
Prime rib benefits from resting and reheating because:
– Juices redistribute during resting, making slices juicier.
– Low-and-slow reheating (like in a slow cooker or oven) tenderizes the meat further.
– Flavor melds with any herbs, garlic, or spices used in the marinade or sauce.
– Dry heat methods (like broiling) can overcook it, so gentle reheating preserves tenderness.
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How can I prevent my reheated prime rib from drying out?
To keep reheated prime rib tender:
1. Use a moist heat method (oven, steamer, or slow cooker) instead of high heat.
2. Add a splash of liquid (broth, wine, or pan juices) under foil to steam it.
3. Avoid overcrowding—reheat in batches if needed to maintain even temperature.
4. Slice against the grain if reheated dry (though prime rib is usually cut thin enough to avoid this).
5. Consider a quick cold soak (place in cold water for 30 mins before reheating) to rehydrate slightly.
