2 cans sliced potatoes or fresh thinly sliced potatoes.
Reverse-Sear Prime Rib Roast
Upgrade your leftovers so that the entire family gobbles it right up without realizing this was last night's monday pie stands out from the other recipes.
Recipe Summary Reverse-Sear Prime Rib Roast
After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.Ingredients | Leftover Sliced Roast Beef Recipes
1 (10 pound) bone-in standing rib roast
2 tablespoons kosher salt
Ā½ cup butter, softened
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
ground black pepper to taste
Directions
Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
Preheat oven to 200 degrees F (95 degrees C).
Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.
Info | Leftover Sliced Roast Beef Recipes
prep:
15 mins
cook:
3 hrs 36 mins
additional:
10 hrs 20 mins
total:
14 hrs 11 mins
Servings:
20
Yield:
20 servings
Leftover Sliced Roast Beef Recipes / The lower heat roast beef made this way is easy, relatively inexpensive (compared to other cuts of beef), and you get great leftovers for roast beef sandwiches.
