5 Unique Dishes You Can Make with Leftover Prime Rib

Your leftover prime rib is basically culinary gold—tender, savory, already cooked, and begging for a second act. Instead of reheating it into oblivion, let’s turn those slices into dishes that feel intentional (and a little fancy). We’re talking cozy soups, crispy tacos, silky pastas, and the world’s easiest steak-and-egg brunch. These recipes are quick, flavorful, and totally weeknight-friendly.

1. Crispy Prime Rib Tacos With Charred Salsa Lime Crema

When in doubt, taco it. This recipe packs that juicy prime rib into crisped-up bites, layered with a quick homemade charred salsa and a zingy lime crema. It’s perfect for a casual dinner or a build-your-own taco night, and it takes your leftovers from “meh” to “more, please” in 20 minutes.

Ingredients:

• 2 cups leftover prime rib, cut into small bite-size pieces
• 1 tablespoon neutral oil (avocado or canola)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt (plus more to taste)
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco (or feta)
• 1/2 cup finely chopped white onion
• 1/2 cup chopped fresh cilantro
• 1 ripe avocado, sliced
• 1 lime, cut into wedges

Charred Salsa:

• 2 Roma tomatoes, halved
• 1/2 small white onion, thickly sliced
• 1 jalapeño, whole (seeded if you prefer mild)
• 1 garlic clove, unpeeled
• 1 tablespoon lime juice
• 1/4 teaspoon kosher salt

Lime Crema:

• 1/3 cup sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon lime zest
• Pinch of salt

Instructions:

1. Make the charred salsa: Heat a dry skillet over medium-high. Add tomatoes (cut side down), onion, jalapeño, and garlic. Cook until blistered and lightly blackened, 6–8 minutes, turning as needed. Peel the garlic, then blend everything with lime juice and salt until chunky-smooth.
2. Mix the lime crema: Stir together sour cream, lime juice, zest, and a pinch of salt until silky.
3. Crisp the prime rib: Heat oil in the same skillet over medium-high. Add prime rib, chili powder, cumin, smoked paprika, and salt. Sear 2–3 minutes just to warm and crisp the edges. Don’t overcook—keep it juicy.
4. Warm the tortillas: Toast tortillas directly over a gas flame or in a dry pan until pliable and speckled.
5. Assemble: Fill tortillas with prime rib. Top with charred salsa, onion, cilantro, avocado, and queso fresco. Finish with a drizzle of lime crema and a squeeze of lime.

Serve with extra salsa and a cold cerveza. Swap queso fresco for shredded cheddar if that’s what you’ve got. Want it smoky? Add a pinch of chipotle powder to the crema. Trust me, these disappear fast.

2. Luxurious Prime Rib Stroganoff Over Buttered Noodles

Silky, savory, and deeply comforting, this stroganoff uses tender prime rib instead of tough stew meat, so it’s ready in a flash. The sauce is rich with mushrooms, mustard, and a splash of brandy—like a hug you can eat. Weeknight-friendly, dinner-party impressive.

Ingredients:

• 12 ounces wide egg noodles
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 small yellow onion, thinly sliced
• 10 ounces cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 1/4 cup brandy or dry sherry (optional but wonderful)
• 1 1/4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream (room temperature)
• 2 cups leftover prime rib, sliced into strips
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Cook noodles in salted water until just tender. Drain and toss with 1 tablespoon butter and a pinch of salt. Keep warm.
2. In a large skillet, heat remaining 1 tablespoon butter and olive oil over medium-high. Sauté onion and mushrooms with a pinch of salt until browned and reduced, 6–8 minutes. Add garlic; cook 30 seconds.
3. Stir in tomato paste and flour; cook 1 minute. Deglaze with brandy, scraping up browned bits. Simmer 30 seconds.
4. Add beef broth, Worcestershire, and Dijon. Simmer 3–4 minutes until slightly thickened.
5. Lower heat to medium-low. Stir in sour cream until smooth. Add prime rib and warm gently 1–2 minutes. Season with salt and pepper.
6. Serve over noodles and shower with parsley.

Pro tip: Bring the sour cream to room temp to prevent curdling. Add a handful of spinach at the end for color. No brandy? A splash of white wine or extra broth works great.

3. French Dip Grilled Cheese With Au Jus

Think diner-style French dip and gooey grilled cheese had a glorious, melty baby. This sandwich is crusty on the outside, ridiculously cheesy inside, and comes with a quick au jus for dunking. It’s nostalgic, indulgent, and perfect for a lazy Sunday.

Ingredients:

• 2 cups leftover prime rib, thinly sliced
• 1 tablespoon butter (for the pan) + 2 tablespoons softened butter (for bread)
• 1 tablespoon olive oil
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 1/2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon soy sauce
• 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
• 8 slices sturdy sourdough or Texas toast
• 8 ounces provolone or Gruyère, sliced
• Caramelized onions (optional but incredible)
• Freshly ground black pepper

Instructions:

1. Make au jus: In a small pot, heat 1 tablespoon butter and olive oil over medium. Sauté shallot and garlic 1–2 minutes. Add beef broth, Worcestershire, soy, and thyme. Simmer 5 minutes; season with pepper. Keep warm.
2. Assemble sandwiches: Butter one side of each bread slice. Place half the slices butter-side down. Layer cheese, prime rib, optional caramelized onions, and more cheese. Top with remaining bread, butter-side up.
3. Grill: Heat a large skillet over medium-low. Cook sandwiches 3–4 minutes per side until bread is golden and cheese is melted. Work in batches if needed.
4. Serve hot with warm au jus for dunking.

Variation: Add a swipe of horseradish cream or Dijon inside. Want extra crispy? Sprinkle a little shredded cheese onto the pan before the sandwich for that frico edge—seriously satisfying.

4. Cozy Prime Rib Barley Soup With Herbed Garlic Oil

Meet your new cold-weather favorite. This soup is brothy yet hearty, with tender beef, chewy barley, and sweet carrots. The finishing touch? A quick herbed garlic oil that makes the whole bowl taste restaurant-level.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 6 cups beef stock or broth
• 1 bay leaf
• 1 teaspoon dried thyme or Italian seasoning
• 3/4 cup pearl barley, rinsed
• 2 cups leftover prime rib, diced
• Salt and black pepper, to taste
• 1 tablespoon lemon juice (optional, for brightness)

Herbed Garlic Oil:

• 3 tablespoons extra-virgin olive oil
• 1 small garlic clove, grated
• 2 tablespoons finely chopped parsley
• Pinch of red pepper flakes
• Pinch of kosher salt

Instructions:

1. Base: In a large pot, heat olive oil and butter over medium. Sauté onion, carrots, and celery with a pinch of salt until softened, 6–8 minutes. Add garlic and tomato paste; cook 1 minute.
2. Simmer: Pour in beef stock. Add bay leaf, thyme, and barley. Bring to a boil, then reduce to a gentle simmer. Cook 25–30 minutes until barley is tender.
3. Finish: Stir in prime rib and warm through 2–3 minutes. Season with salt, pepper, and lemon juice if using. Remove bay leaf.
4. Garlic oil: Stir together olive oil, grated garlic, parsley, red pepper flakes, and a pinch of salt.
5. Ladle soup into bowls and drizzle with herbed garlic oil.

Serve with crusty bread or a grilled cheese on the side if you’re going all in. Swap barley for small pasta or farro. If your prime rib is heavily seasoned, taste the broth before salting—you might need less than you think.

5. Prime Rib Breakfast Hash With Crispy Potatoes And Runny Eggs

Breakfast for dinner? Always a yes. This hash is crispy, savory, and ridiculously satisfying, with golden potatoes, tender prime rib, and jammy or runny eggs on top. It’s the best way to turn leftovers into a brunch moment—no reservation required.

Ingredients:

• 1 1/2 pounds Yukon Gold potatoes, diced into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 cups leftover prime rib, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• 4 large eggs
• 2 tablespoons chopped chives or green onions
• Hot sauce, for serving

Instructions:

1. Par-cook potatoes: Place diced potatoes in a pot of salted water. Bring to a boil and cook 5 minutes until just tender. Drain well and pat dry.
2. Crisp: Heat olive oil and butter in a large skillet over medium-high. Add potatoes in an even layer and cook, undisturbed, 4–5 minutes. Flip and continue until deeply golden and crispy, about 10–12 minutes total. Season with salt and pepper.
3. Add veg and beef: Stir in onion and bell pepper; cook 3–4 minutes until softened. Add prime rib, smoked paprika, garlic powder, and a pinch more salt; cook 1–2 minutes to warm.
4. Eggs: Make four small wells in the hash. Crack an egg into each. Reduce heat to medium-low, cover, and cook 3–5 minutes until whites set and yolks are still runny (or to your liking).
5. Finish: Sprinkle with chives. Serve hot with your favorite hot sauce.

Variation: Swap eggs for a quick fried egg if you don’t want to cover the pan. Add a dollop of horseradish sour cream or drizzle with chimichurri for a zingy finish. Want it extra crispy? Use cast iron and don’t crowd the pan.

Leftover Prime Rib Tips

• Reheat gently: Prime rib is already cooked—just warm it. Overcooking turns it tough.
• Cut to fit the dish: Thin slices for melty sandwiches, small cubes for hash and soup, strips for pasta.
• Balance richness: Add acid (lemon, vinegar, pickled onions) or herbs to brighten the beefy goodness.

There you go—five easy, crave-worthy ways to give your prime rib the encore it deserves. Pick one for tonight, and stash the rest for the week. Your leftovers just got a glow-up, and your taste buds are about to be very, very happy.