Leftover Prime Rib With Mushrooms And Mashed Potatoes Food

LEFTOVER PRIME RIB WITH MUSHROOMS AND MASHED POTATOES

Steps:

• Melt butter in large skillet over medium heat. Add water and minced garlic; stir for 1 minute. Add mushrooms, cover, and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add prime rib and mashed potatoes and turn heat to low. Cook, stirring occasionally, until everything is heated through, 5 to 7 minutes. Season with salt and pepper.

PAN SEARED PRIME RIB WITH A RED WINE REDUCTION, GRILLED SEASONAL VEGETABLES AND GARLIC MASHED POTATOES

Steps:

• Salt and pepper each prime rib section thoroughly. Heat butter and oil in a large saute pan over medium-high heat. Brown the seasoned meat until the skin is browned and lightly crisp. Reduce heat to low and allow the meat to saute for approximately 20 minutes, turning every few minutes, until cooked to desired temperature.
• Pour 2 cups of beef stock and 1 cup of red wine into a medium sized saucepan. Simmer the liquids over medium heat for approximately 20 to 30 minutes, or until the mixture is slightly reduced. Add sliced mushrooms and salt and pepper, to the sauce, and reduce the mixture for an additional 5 minutes.
• Heat a grill pan over medium heat. Coat the bottom of the pan with olive oil. Add the sliced squash and carrots to the pan and grill until they become slightly tender. Remove the vegetables from the heat and seasson with salt and pepper immediately.
• In a large pot, bring enough water to cover 2 potatoes to a rolling boil. Boil the potatoes in the water until they are soft. Drain the water from the pot and mash the potatoes. Add milk, butter and garlic salt to the pot. Mash all of the ingredients together until you reach the desired creaminess.

PRIME RIB AND POTATOES

Steps:

• Combine the oil and garlic; rub evenly over roast. Place roast, fat side up, in a small roasting pan. Place a potato on each side of roast. Bake, uncovered, at 325° for 2 to 2-1/2 hours until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Let stand for 10 minutes before carving.

STANDING RIB ROAST WITH POTATOES AND PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 475°F.
• Make seasoning mixture:
• In a small bowl stir together seasoning mixture ingredients. Put roast, ribs side down, in center of a flameproof roasting pan, 18 by 12 by 2 inches, and rub oil on top and sides of beef so herbs will adhere. Reserve
• 1 tablespoon seasoning mixture and rub remainder on top and sides of beef. Roast beef in lower third of oven 20 minutes.
• Peel potatoes and halve crosswise. Remove pan from oven and skim all but about 1/2 cup fat from pan with a bulb baster or spoon. Arrange potatoes around beef and turn with tongs to coat with fat. Season potatoes with salt and pepper. Reduce heat to 350°F. and roast beef and potatoes, turning potatoes occasionally to brown evenly, 1 1/2 hours, or until a meat thermometer inserted in fleshy part of beef registers 130°F. for medium-rare.
• While beef and potatoes are roasting, separate mushroom stems and caps. Slice caps 1/3-inch thick. In a food processor pulse stems until chopped coarse and in a small saucepan combine with broth and water. Simmer mixture 10 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids.
• Transfer beef to a platter and let rest, covered loosely with foil, 20 to 30 minutes. Transfer potatoes to another platter and keep warm.
• With bulb baster or spoon skim all but about 1/4 cup fat from pan. In pan on top of stove sauté mushroom caps over moderately high heat, stirring, 2 minutes. Add reserved tablespoon seasoning mixture, mushroom liquid, and any juices from beef and boil 5 minutes. Stir in beurre manié and boil, stirring, about 3 minutes, or until thickened slightly.
• Serve beef with sauce and sprinkle potatoes with parsley.

LEFTOVER PRIME RIB HASH

Steps:

• In a large skillet over medium-high heat, melt the butter; Sauté the potato, onion, pepper and garlic; Cook until potatoes are golden brown and tender inside, stirring every 4-5 minutes; Salt & pepper to taste.
• While potatoes are cooking, thicken the au jus into a gravy or make a mushroom gravy; toast your bread or lightly fry each tortilla and lightly warm the leftover prime rib in a microwave (perhaps with a bit of the au jus to re-moisten the meat); keep everything warm.
• When potatoes have finished cooking, fry each egg.
• On top of each tortilla or bread slice layer the prime rib, hash mixture, and fried egg - then top with the gravy; you could also put the egg on top of the bread instead.

DOWN HOME SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• Saute onions in butter over medium heat, until tender.
• Add beef, carrots, peas, and gravy.
• Heat thru.
• Add salt and pepper to taste.
• Pour into baking dish.
• Add egg yolk to mashed potatoes and beat well.
• Spoon potatoes over beef and veggie mixture.
• Bake for 30 minutes, adding sprinkled shredded cheddar cheese on top for last 15 minutes of baking.
• Bake until potatoes are nice and brown and gravy is bubbling.