New Year's Prime Rib Roast Hash Leftovers

[TorontoBuilder]

We had Prime Rib for New Years Eve, so we had left overs.

My favourite way to serve left over prime rib is as hash. I think the key to the best hash is to not overpower the beef with too much seasoning, or to overcook the beef, and to add a bit of moisture at the end of the frying in the form of a complimentary sauce.

So I start by rendering chunks of fat I've reserved for just this purpose, and then frying the onions and mushrooms in the tallow until tender and golden. Then I add the leftover roasted potatoes and fry enough to heat thru and put a little crust on the edges of the potatoes.

Only after the potatoes are crisp and hot will I add the left over roast that I've run through my meat grinder along with a fair bit of the fat cap. I'll heat the beef until it is just warmed thru, then douse with about a 1/4 cup of my secret sauce, mix well and remove from heat and serve.

Of course because I was taught to top with a runny fried egg, so I did. It's all about the timing... eggs go on at same time the sauce goes into the hash. I garnish with a bit of sauce as well.

Also reheated the roasted parsnips, carrots and brussel sprouts to add on the side

Proof the egg yolk had sufficient flow factor (sorry about the poor lighting)

 

[Doggggboy]

You're making my Ichiban noodles cooked in wiener water look bad, dude.

 

[TorontoBuilder]

I better add, if you grind rather than slice up your roast then you better not use anything finer than the coarsest plate like this:

 

[ChazzC]

Sorry, making hash from $20/lbs. Prime beef is a waste: cut off a thick slice, MW at low power (or crisp it up in a cast iron pan) to get it above 140°F (just to be safe) serve with warmed up leftover Yorkies (or make a fresh batch) with gravy. Not as good fresh out of the oven, but close.

 

[TorontoBuilder]

You're making my Ichiban noodles cooked in wiener water look bad, dude.

Ichiban noodles, I will sub them in for fresh when I don't have fresh.

Sorry, making hash from $20/lbs. Prime beef is a waste: cut off a thick slice, MW at low power (or crisp it up in a cast iron pan) to get it above 140°F (just to be safe) serve with warmed up leftover Yorkies (or make a fresh batch) with gravy. Not as good fresh out of the oven, but close.

I beg to differ. You've never had my hash either.

 

[ChazzC]

I beg to differ. You've never had my hash either.

Fair enough: I’ll stop in next time I’m up your way.

 

[TorontoBuilder]

Fair enough: I’ll stop in next time I’m up your way.

That would be great!

If ever you come up to Ontario I'll introduce you to some fine fellows and make you a nice meal of prime rib hash among other things.

 

[Elektrishun]

We had Prime Rib for New Years Eve, so we had left overs.

My favourite way to serve left over prime rib is as hash. I think the key to the best hash is to not overpower the beef with too much seasoning, or to overcook the beef, and to add a bit of moisture at the end of the frying in the form of a complimentary sauce.

So I start by rendering chunks of fat I've reserved for just this purpose, and then frying the onions and mushrooms in the tallow until tender and golden. Then I add the leftover roasted potatoes and fry enough to heat thru and put a little crust on the edges of the potatoes.

Only after the potatoes are crisp and hot will I add the left over roast that I've run through my meat grinder along with a fair bit of the fat cap. I'll heat the beef until it is just warmed thru, then douse with about a 1/4 cup of my secret sauce, mix well and remove from heat and serve.

Of course because I was taught to top with a runny fried egg, so I did. It's all about the timing... eggs go on at same time the sauce goes into the hash. I garnish with a bit of sauce as well.
View attachment 57131

Also reheated the roasted parsnips, carrots and brussel sprouts to add on the side

Proof the egg yolk had sufficient flow factor (sorry about the poor lighting)

View attachment 57132

That looks really good!

My wife cooks a mean Prime Rib roast. As the family grew the roast graduated from a 2 rib to 3 rib. Left-overs aren't a concern because there almost never is enough to do anything with.

 

[TorontoBuilder]

That looks really good!

My wife cooks a mean Prime Rib roast. As the family grew the roast graduated from a 2 rib to 3 rib. Left-overs aren't a concern because there almost never is enough to do anything with.

no leftovers, tragic

 

[Susquatch]

Left-overs aren't a concern because there almost never is enough to do anything with.

Tragic. She needs a tune up. She needs to get a 6 rib or two 4 ribs. That's what my bride usually does. Then we have beef-aux-jus or or or for several meals.

 

[historicalarms]

I have never tried regular beef hash but there was a day when I rated U. S. truck stops by the quality of Corned beef hash...Eddies Corner on Hi 87 east of Great Falls ( about 2 hrs) is the "absolute best" with Maws Breakfast Kitchen in Cody a close second.
Also in Cody, is the best Prime rib smorg I know of at the Irma Hotel ( built in 1890's by Buffalo Bill and named for his daughter, still has the original bar and is open 365 days a year). They will cut a small roast off for you if you ask and call it a "slice".

edited to add... If you into "shooting the old style stuff", Eddies Corner is where you turn south and follow the hiway all the way down to the Shilo & C Sharps factories in Big timber Mont.

 

[TorontoBuilder]

Tragic. She needs a tune up. She needs to get a 6 rib or two 4 ribs. That's what my bride usually does. Then we have beef-aux-jus or or or for several meals.

I only have prime rib roast once a year... so sure as heck I'm having a little left over from the main meal. But it doesn't take a huge roast to feed two or four people. Still I should buy bigger roasts...

 

[Elektrishun]

Tragic. She needs a tune up. She needs to get a 6 rib or two 4 ribs. That's what my bride usually does. Then we have beef-aux-jus or or or for several meals.

6 rib?

Do you get that special order at your favorite butcher?

Where I shop a roast like that would be under a glass cover, security laser beams, and an armed guard, "Sir, are you going to buy this roast? If not I suggest you move along."

 

[TorontoBuilder]

I have never tried regular beef hash but there was a day when I rated U. S. truck stops by the quality of Corned beef hash...Eddies Corner on Hi 87 east of Great Falls ( about 2 hrs) is the "absolute best" with Maws Breakfast Kitchen in Cody a close second.
Also in Cody, is the best Prime rib smorg I know of at the Irma Hotel ( built in 1890's by Buffalo Bill and named for his daughter, still has the original bar and is open 365 days a year). They will cut a small roast off for you if you ask and call it a "slice".

edited to add... If you into "shooting the old style stuff", Eddies Corner is where you turn south and follow the hiway all the way down to the Shilo & C Sharps factories in Big timber Mont.

As much as I love hash, and as much as I love corned beef, I have always disliked corned beef hash. There is just something about the pickling spices that turns me off. Brisket hash though is also great if the brisket is smoked right.

My dad loved roast beef so we had it fairly often as kids, and the leftovers were almost always served as hash cooked by my dad, which was basically the only meals he ever cooked for us.

 

[Elektrishun]

I have never tried regular beef hash but there was a day when I rated U. S. truck stops by the quality of Corned beef hash...Eddies Corner on Hi 87 east of Great Falls ( about 2 hrs) is the "absolute best" with Maws Breakfast Kitchen in Cody a close second.
Also in Cody, is the best Prime rib smorg I know of at the Irma Hotel ( built in 1890's by Buffalo Bill and named for his daughter, still has the original bar and is open 365 days a year). They will cut a small roast off for you if you ask and call it a "slice".

edited to add... If you into "shooting the old style stuff", Eddies Corner is where you turn south and follow the hiway all the way down to the Shilo & C Sharps factories in Big timber Mont.

Wow - that brings back memories!

I went to Cody and all those places with my wife and in-laws in about 3 B.K. (B.K. - before kids).
The main attraction was my father-in-law attending a poetry reading by a famous cowboy poet (can't remember his name).

 

[Susquatch]

6 rib?

Yup, 6 or 7 or 8. In fact, a fellow know buys the whole side and slow cooks the whole thing at once. Says the secret is low temp roasting all night long.

Do you get that special order at your favorite butcher?

Lots of butchers around here will cut whatever you want. $$$.

Where I shop a roast like that would be under a glass cover, security laser beams, and an armed guard, "Sir, are you going to buy this roast? If not I suggest you move along."

You must be in a big city. A country butcher would go out of business with that attitude.

I confess that I am not a fan of hash. I don't like fat. Hash hides fat. Yuk.

 

[ChazzC]

6 rib?

Do you get that special order at your favorite butcher?

Where I shop a roast like that would be under a glass cover, security laser beams, and an armed guard, "Sir, are you going to buy this roast? If not I suggest you move along."

Around here one of the regional grocery chains (Giant Foods, not to be confused with Giant Eagle or Giant Grocery) has specials every holiday, typically free Ham (New Years & Easter) and free Turkey (Thanksgiving) with 400 "points" (typically earn 1 point per dollar spent, but they have bonuses so it's not hard to get 400 points). Last year they musy have had a surplus of Rib Roasts (not USDA Prime), so they had the same deal on 2 bone roasts.

I used to buy a full USDA Prime Rib Primal at Costco (Sam's Club has similar pricing & availability); several dollars a pound less than choice at most places, but still a major investment (~US$300), but I got two 3-bone roasts and a freezer full of steaks. Last year I got a 4-bone:

Not being able to wrangle a Hunk O'Meat this year we ate simpler at Christmas.

You can also order Grade A5 Waygu Boneless Rib Roasts for about $100/lbs.

 

[Elektrishun]

Yup, 6 or 7 or 8. In fact, a fellow know buys the whole side and slow cooks the whole thing at once. Says the secret is low temp roasting all night long.



Lots of butchers around here will cut whatever you want. $$$.




You must be in a big city. A country butcher would go out of business with that attitude.

I confess that I am not a fan of hash. I don't like fat. Hash hides fat. Yuk.

Where I live the roasts, steaks, and expensive cuts often get stolen if left out in the open. Becoming so common that some stores put the more expensive cuts behind glass. No lasers or "armed" guards, yet.

 

[TorontoBuilder]

Yup, 6 or 7 or 8. In fact, a fellow know buys the whole side and slow cooks the whole thing at once. Says the secret is low temp roasting all night long.



Lots of butchers around here will cut whatever you want. $$$.




You must be in a big city. A country butcher would go out of business with that attitude.

I confess that I am not a fan of hash. I don't like fat. Hash hides fat. Yuk.

Low and slow is the secret to any good beef. My over will cook low and slow, as it is a mandatory feature I demand before buying. But I tend to cook proteins low and slow wet, so I get simultaneous equilibrium brining with 1.75% to 2.5% salt depending on the type of meat being cooked.

There is nothing so good as a 48hr sous vide beef brisket finished on the smoker. Best thing about it is that you dont have to get up at 4am to smoke your meat for a early evening bbq. I sous vide it, flash chill and then keep in the fridge til the day of the cook, then pull from the fridge to warm to room temp, then pop into the smoker for ~two hours at 180F to develop a smoke ring, then remove from heat and crank the heat to 550. then put the brisket back for 15 minutes or so to develop a nice crust.

 

[TorontoBuilder]

Where I live the roasts, steaks, and expensive cuts often get stolen if left out in the open. Becoming so common that some stores put the more expensive cuts behind glass. No lasers or "armed" guards, yet.

I live in the wealthiest area of Scarborough, but right next to the poorest area. The local grocery stores wont even put out a decent cut of any meat, it's like the send the garbage meat to our stores. Even the one in the heart of the wealthy hood. It all comes down to loss prevention.

I dont mind people who steal to eat, but stealing prime rib is not stealing to survive, it's stealing to resell.

The gist of it is, around here you have no choice but to go to the butcher with a massive mark up, or travel a ways to a decent grocery store to get a halfway decent cut of meat.

When I was young working way thru school in the early 80s I tried working in loss prevention for a while. One of the training stores I worked at was a grocery store at corner of Jane and Finch. My trainer was pretty lousy... he'd say "stay here" and run off to watch suspicious person leaving me know idea of what cues he was keying on to detect shoplifters. In a single day there would be at least 10 people caught trying to steal prime cuts of meat. one woman stuffed several roasts down her dress. Loss prevention would only catch a fraction of the thieves.

I quit, because when I worked the store alone I only managed to catch one minor about 14 stuffing multi pack of chocolate bars in her shirt during my shift. Talk about disheartening, like being in middle of an opal mine not being able to find opals