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Hi, I made a huge Prime Rib on Sunday. (It was when the kids could come for dinner) and after eating it twice in a row, I'm feeling my body could use a beef break. I was thinking about using it for French Dip sandwiches, maybe this weekend. I still have about 3 inches of the roast. Could I freeze the leftovers (unsliced) then defrost and slice up on my meat slicer?

Thanks,
Carrie

I don't see why not. I use a different cut of beef for my French dip sandwiches.

http://c3server.net/~melindal/bb/viewtopic.php?f=1&t=10581

Carrie, no problem freezing it.

Thank you so much!

Carrie

Guts, what do you do with left over prime rib? I have the same problem that Carrie has.

Leni I try to eat it up before freezing, warming in oven at Low temperature or using my steamer. If I'm going to freeze it for sandwiches I slice it, bag it for one or two sandwiches per bag. The slicer I have will cut it so thin you can see thru it. That's the way I like it for French dip sandwiches. The reason I slice it before freezing; making one or two sandwiches and the defrost time is shorter. plus the slicing mess is done.

Guts thanks for that tip. I thought it would freeze better in 1 piece, but would be better for portions to slice it and separate it. I have an electric meat slicer so that can slice it thinly.

Today I visited the Monte Carlo Deli in Burbank and discovered they have prosciutto ends (@ 3-4" worth) unsliced for 6.99/lb.


Guts, sounds like the slicer you have would be just the thing for the prosciutto ends. What kind of slicer do you have?

I had two slices of my 11 lb. prime rib from Jim's meat market in Woodland Hills. I warmed them up in with lettuce ( only til warm) and served it with leftover gravy. It was great. I originally cooked it medium rare ( more on the rare side) and used lettuce on the bottom and on top and covered with plastic wrap. I only cooked until warm. 50% power a few minutes. With the gravy it was just as good as the first time.

This is what I have, mine has a 10 inch blade though.

http://www.univexcorp.com/shop/product_details.aspx?QProductID=88&QCategoryID=11

I have some of my prime rib left also and I plan to use it tonight. I got it at Jim's also. Harris meat is wonderful. While I was there I ran into a long time listener of Melinda's. Had a nice chat.

I'm thinking of taking the bones and making a broth with them. It was only three ribs so I couldn't make a lot of it but still....

Leni here is a beef stock recipe, my mother made. May not be for you right now but might be worth keeping? It's very good.
Kim

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Beef Stock
This recipe comes from Harrods of London

2 lbs. shin of veal (veal shanks) on the bone
2 T. shortening
1 lb. beef marrow bones, cut in about 2" pieces
3 large carrots, roughly chopped
2 celery stalks, roughly chopped
2 onions, quartered
2 large garlic cloves, crushed
5 qts. water
1 bay leaf
8 black peppercorns
1/4 t. thyme
2 lbs. shin of beef (shanks) sliced 1 1/2" thick

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Preheat oven to 425°

Bone the veal and reserve meat. Place veal bone, shortening, marrow bones, carrots, celery, onions and garlic in a roasting pan. Roast 45 minutes, basting and turning occasionally. Transfer bones and vegetables to a stock pot and scrape all brown particles from roasting pan and add to stock pot.

Add the water, bay leaf, peppercorns and thyme. Bring to a boil. DO NOT ADD SALT. Skim and wipe sides of pan. Partially cover and simmer 4 hours. Strain and cool slightly. This is bone stock.

For beef stock, skim 4 T. of fat from surface of the bone stock and reserve. Return the stock to the pot. Brown the veal meat and the shin of beef in the reserved fat, turning occasionally for about 10 minutes. Pour the strained stock over the meat and bring to a boil, Skim surface and wipe down sides of pan. Reduce heat and partially cover. Simmer 3 1/2 to 4 hours. Strain and cool. Remove surface fat when ready to use.


Makes about 3 1/2 qts. I freeze in 2-cup containers.

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Thanks. I haven't made much broth or stock before but I think it's about time that I did.