Leftover Prime Rib

So what do you do with leftover prime rib you asked?  How about slice it thin so it can warm quickly, lay it in a pan of simmering au jus for about a minute per side.

And serve this for the day after Christmas, again forgetting the horseradish sauce.

Click on any shot to make it bigger.

Then you wrap up the 6” piece of roast that’s still left and send it to Kentucky, so Rhett can do this every morning for the next week prior to heading off to Afghanistan on January 3.  I’m guessing the food will be a little different in a combat zone.

We had a little more snow Saturday night and woke up to a nice winter wonderland - we ended up with about 4 inches, which is alot for here, but just flurries for many of you.

After all of the cooking and eating over the past week, it was a reheated bowl of potato soup for the rest of Sunday and Monday was nearly cooking free as well.

And how about prime rib again for breakfast on no cook Monday (Subway for lunch and reheated soup for supper).  A leftover slice, on a leftover roll and nuked for 40 seconds.  I finally remembered the horsey sauce and Bev and I both really liked it.

Here's the sauce recipe from Allrecipes

· 2 tablespoons prepared horseradish
· 1 tablespoon cider vinegar
· 1 teaspoon dry mustard
· 3 tablespoons reduced-fat mayonnaise (I used regular)
· 1/8 teaspoon ground red pepper
· 1/2 cup nonfat sour cream (I used Daisy regular)

In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

Have a great day and thanks for stopping by.  Go Mountaineers.

Larry