Leftover Prime Rib Options – Tacos, Hash, And More!

Cooking is not a precise science, at least it’s not for me. Even though I read a recipe with suggested servings, I seem to always end up with a little too much food (sometimes a lot). I’m not sure if that’s the Italian part of me – because you know an Italian will never let you leave the table hungry. 

So when I had leftover prime rib – a lot – I was challenged to figure out what to do with it. A few ideas came to mind:

Prime Rib Hash – easy enough to make but it kills me to use an expensive cut of meat and reduce it to hash, however good it turns out. When I make hash from other cuts of beef I use a ratio of 65% beef, 25% potato, 10% onion, and a tablespoon or two of finely chopped red pepper. Cook potato (unless you have leftover potatoes from your previous dinner) then just cube and add to onion in fry pan with olive oil or butter. Add pepper and beef. Heat thoroughly. 

Prime Rib Sandwich – not the usual sandwich with a slice of prime rib and au jus. My hubby loves to shred meat like roast beef or chicken or ham and mix it with a mayonnaise and mustard blend and eat it. His version of a prime rib sandwich is shredded prime rib with a 3:1 ratio of mayonnaise and horseradish sauce. 

Beef Stock – the bones give a great flavor to a beef stock. Basic components of beef broth are similar to what I use for chicken stock but instead use beef bones, vegetables (onion, carrots, celery), an acidic ingredient (lemon juice, tomato juice, or red wine), salt, and water to cover. Simmer the broth gently for 6-12 hours. Skim off any scum. Add fresh herbs (like parsley) in the last 10-20 minutes. Cool and strain into storage containers. Broth will keep for up to a week in the refrigerator, or several months in the freezer. Storage option is to freeze the broth in ice-cube trays or muffin tins. Once the broth is solid, pop it into a freezer-safe resealable bag.

Prime Rib Tacos with Avocado Horseradish Sauce – I found this recipe from Life’s Ambrosia. I was awestruck by its simplicity and creative use of ingredients. I decided to try it and glad I did. Move over fish tacos, there’s a new taco in town!


Prime Rib Tacos With Avocado Horseradish Sauce

Yields 4

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    Taco Ingredients1 tablespoon olive oil
  • 1/2 onion, sliced
  • 2 cloves garlic, chopped
  • 2 cups sliced, cooked prime rib
  • 8 taco shells
  • oil for frying
  • 1/4 cup cilantro
  • Avocado Horseradish Sauce1 avocado, pitted and removed from skin
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon salt


  1. Prepare the avocado horseradish sauce by blending avocado, garlic, lemon juice, horseradish and salt together in a food processor. Process until smooth.
  2. Transfer to a bowl, cover and refrigerate while you prepare the tacos.
  3. Heat olive oil in a skillet over medium heat. Cook unions until softened, about 3 minutes.
  4. Stir in garlic and sliced prime rib.
  5. Cook just until the prime rib is warmed through, then transfer to a plate, cover with aluminum foil to keep warm.
  6. In the same skillet you cooked the meat, heat a thin layer of oil. Fry taco shells, 30 seconds on each side and transfer to a paper towel lined plate.
  7. To assemble a taco, place a spoonful of prime rib mixture in the middle of a shell. Spoon avocado sauce on top.
  8. Sprinkle with cilantro and serve.


Calories: 4203 cal
Carbohydrates: 93 g
Fat: 210 g
Sodium: 2515 g
Cholesterol: 1221 g
Protein: 464 g
Fiber: 20 g


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