Now that Christmas is over, many of us have leftover premium ribs in the refrigerator. What to do with leftover meat slices is easy… You can make French sauce sandwiches, or simply reheat and serve another top-notch rib meal. But what about rib bones and intermediate meat (the rib plate that is cut from roasting)? These rib bones taste amazing and are a great ingredient to use in another tasty meal! You can make a wonderful meat soup with these bones and meat… But leftover ribs are also a great base for making meat stew!
The best part about this stew is that you can also use your au jus and wine scraps, and serve the stew with a spoonful of leftover creamy horseradish! You can also customize the recipe by adding the vegetables you have on hand or prefer to use. I like to keep it simple with beef stew using onions, carrots and potatoes… But leftover celery (from a raw dish) and other vegetables (mushrooms, zucchini, tomatoes, etc.) can also work well. If you have more delicate vegetables to add, don’t add them to the clay pot until the last 30 minutes of cooking. At first you can add more resistant vegetables (tubers such as onions, potatoes, carrots, parsnips, etc.).
Tip: Use Reynolds slow cooker liners for easy cleaning!
Leftover rib roast beef stew
(approximately 6 servings): 2-3 rib bones left over from prime rib any leftover
- meat / fat trimmings from first rib
- leftover au jus 1/
- leftover wine (red or white)
- 7-8 c. water
- 2 cubes meat broth
- 1 onion
- medium potatoes 4
- carrots
- 3-6 sprigs
- thyme
- , Pepper to taste
- water 1.
1/2 – 2 c.
2 to 1 c.
4
of salt
1/2 c. flour + 1 c.
Store ribs from a leftover rib roast (also known as a “prime rib”). Cut between the ribs to separate them into individual pieces of ribs (this makes it easier to place in the pot and also helps release more flavor from the ribs as more surface area is exposed to the cooking liquid).
2. Place leftover ribs and meat scraps or fat trimmings at the bottom of a large slow cooker. (I usually use Reynold’s slow cooker liners to save time on cleaning, just throw away the clutter instead of scrubbing the pot!) Pour any leftover au jus, plus any leftover wine. (Today I used leftover white wine… But I also often use red wine. Leftovers of au jus will add a lot of flavor to the stew, so use it if you have it, but you can skip it if you don’t have any.)
3. Peel the potatoes and carrots. Cut the potatoes, carrots and onions into pieces.
4. Pour the water into the cooking pot, add the broth cubes and thyme. (If you have beef broth, you can substitute it with that instead of water and bouillon cubes.)
5. Add the potatoes, carrots and onions. Sprinkle with about 1/4 teaspoon of black pepper and about 1/2 teaspoon of salt. Cover and set to low for 8-10 hours, or high for 6 hours. (If you prefer to do this on the stove, you can do it, simply simmer the meat/bones with the liquid in a pot over mediun/low for about 1-2 hours, then add the vegetables in the last hour of cooking.)
6. Remove the meat trimmings and rib bones from the stew and let them cool. Remove any “twig” from thyme if you find them.
Mix 1/2 c. flour + 1 c. water with the back of a spoon until soft to make a suspension. Stir the suspension in the stew, cover again and continue cooking over high heat for 20-30 minutes (this will help thicken the stew).
7. Meanwhile, when the meat and rib bones
are cold, separate the meat from the bones/fat. Discard the bones and fat, add the meat back to the pot.
8. Once the stew has thickened, taste and correct the seasonings with additional salt/pepper if necessary. Serve with a side of steamed rice or leftover garlic bread/dinner rolls, add a tablespoon of leftover creamy horseradish (if desired) and enjoy!
