10
Submitted by JackieOhNo!
"This is the best way ever to make use of your leftover standing rib roast (or prime rib) from the holidays. I look forward to this as much as the roast itself!"
photo by mersaydees 
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Serves:
-
4-6
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ingredients
- 1 pie crust
- 2 medium potatoes, cut in 1-inch chunks
- 2 medium carrots, halved, quartered lengthwise
- 4 tablespoons unsalted butter
- 8 small white onions (frozen or from a jar)
- 1⁄2 teaspoon sugar
- 1⁄4 cup white wine
- 3 1⁄2 tablespoons all-purpose flour
- 1 cup hot beef stock or 1 cup broth
- 1 cup heavy cream
- 1 1⁄2 lbs leftover prime rib roast beef, cut into 1-inch chunks
- 0.5 (5 ounce) package frozen peas, defrosted and drained
- 1 pinch cayenne pepper
- 1⁄8 teaspoon ground allspice
- salt & freshly ground black pepper
- 1 tablespoon chopped chives
- 1 tablespoon chopped flat leaf parsley
- 1 egg yolk, beaten with 1 t. water
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directions
- Preheat oven to 450 degrees.
- Cook potatoes and carrots together in boiling salted water until just tender. Drain; set aside.
- In a small skillet, melt 1 T. of the butter and saute onions over medium heat until lightly brown. Lower heat. Sprinkle onions with sugar; toss lightly. Add white wine; cook until almost all liquid is absorbed. Remove from heat; set aside.
- In a large saucepan, over low heat, melt remaining 3 T. butter. Add flour to make a roux and whisk for 3 minutes. Add the stock, whisking constantly. Mixture should thicken considerably. Raise heat slightly. Add cream, stirring constantly. Lower heat. Cook and stir 1 minute longer.
- Add potatoes, carrots, onions, beef, peas, cayenne, and allspice. Add salt and pepper to taste. Mix well; remove from heat.
- Spoon mixture into a 2-quart casserole dish. Sprinkle with parsley and chives.
- Roll out pie dough and place over top of casserole. Build up the edges high and pinch into rim of dish. Cut a slit in the top to allow steam to escape. Brush egg yolk over the crust. Bake in preheated 450 degree oven for 10 minutes; reduce heat to 375 degrees. Bake 20 minutes longer. Let stand 5 minutes before serving.
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Reviews
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See AlsoPrime Rib 500 Rule: The Closed Oven Method (Prime Rib Recipe)125 of My Favorite Recipes for Football Season! Football Food!25 Proven "Leftover Roast Beef" Recipes - 730 Sage StreetWith This Recipe, Homemade Corned Beef Is Worth ItThis Irish Prime Rib Pie recipe is a wonderful solution for the leftover holiday roast. I followed the instructions with the exception that I was unable to find small white onions. I substituted 1/2 cup diced onion and prepared them as directed. When it came to the pastry, I decided to go the route of a traditional pie using both the top and bottom refrigerated Pillsbury crust. I prepared the filling as directed and let it cool completely before I filled the crust, then I topped it with the other. By cooling the filling, the bottom crust did not become soggy. After I baked it as instructed, I let is cool for 30 minutes before cutting to allow the filling to solidify. Great recipe.
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This was awesome!! I too also had to make a couple modifications due to lack of correct supplies. I used some large chunks of chopped onion in place of the pearls, and added some of the stock from when the rib was cooked to the roux. I also didn't have the cream and used whole milk, gravy came out fine! Thyme was used instead of parsley, added a delicious flavor to it. And finally I had a can of crescent roll dough which I used in place of the pie crust, again a delicious substitute. I did have to reduce the cooking time though, about 10 minutes less, because the crescent dough cooked faster.
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I made this recipe with the following modifications: I didn't have chives, parsley, pearl onions, or pie crust. I did have a big bowl of leftover red skin mashed potatoes. In order to avoid a trip to the store I decided to make a pie with mashed potatoes on top like shepherd's pie. I used a large chopped onion in place of the pearl onions and followed the same cooking instructions for the onion. As I was using mashed potatoes, I omitted the diced potato and doubled the carrot. I also used chicken stock in place of beef stock as that was what I had. I cooked at 400 for 20 minutes. This turned out amazing and my family loved it. I may throw in some corn and mushrooms next time. I will definitely use this recipe again.
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Made this yesterday from Christmas leftovers. It was a big hit. It was very delicious. I think this will be a traditional meal for the day after. Thanks for developing such a savory, filling and oh so delicious meal. I couldn't find pearl onions so used 1/2 of an onion cut in big chucks. And because I am gluten free, made a gluten free pie crust and used gluten free flour for the roux.
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This is one of those unexpected WOW recipes! I made as directed with onions in a jar. This was fun to cook and is very savory- and appealing-looking. Comfort food, to be sure! Prime rib is one of our favorite cuts of beef, so much that we have it frequently. Normally I make my own pie crust from scratch; however, to save some time I used a store-bought refrigerated pie crust that I didn't have to roll out (I used Pillsbury brand) and I would do it again! The package contains two and this calls for just one. DH says this would be equally delicious with beef chuck, top round steak, or even chicken. Thanks, JackieOhNo! Made for PRMR tag game.
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RECIPE SUBMITTED BY
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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