So I made a nice 3 rib roast Sunday that turned out quite well. I took off the ribs before carving and now have them in my fridge. Anyone have any soup recipes? Or should I just try to cut the meat off of them, separate it from the fat, and eat it?
Leftover Beef Ribs
- Thread starter stobes21
- Start date
My vote would go for turning them into chili. I love left over beef roast in chili; it makes for a very hearty bowl.
Curry them. The Brit thing to do with post-Christmas roast beef ribs.
Rub them with olive oil, salt and fresh ground pepper and smoke them for a few hours. Yum!
Euugh! Curried beef? No thanks (at least not for THIS Brit).
If it's a good joint (and why wouldn't it be a good piece of meat?
) any left-overs tend to be reserved for sandwiches or (if there's enough) salads. Hard to beat rare roast beef with horseradish sauce on soft white bread.Take most of the meat off the ribs and use the bones for stock http://www.bbc.co.uk/food/recipes/database/beefstock_1295.shtml
Appreciate the comment! The recipe is in a Time-Life cookbook on English cooking in the section on Christmas meals using leftover ribs. Tried it once several years ago and thought it was a bit of work. Do like the leftover ribs heated, though.
Euugh! Curried beef? No thanks (at least not for THIS Brit).
If it's a good joint (and why wouldn't it be a good piece of meat?
Take most of the meat off the ribs and use the bones for stock http://www.bbc.co.uk/food/recipes/database/beefstock_1295.shtml
A rib roast just heat and re-eat...
Sandwiches man. 
this
http://www.saveur.com/article/Recipes/Beef-Stock
and
http://www.saveur.com/article/Recipes/French-Onion-Soup
the recipe calls for 12 lbs of beef bones so you'll probably have to cut down the recipe (or buy more bones!). for simplicity, i'd probably leave out a lot of the herbs/aromatic vegetables in the beef stock. i wouldn't use the parmigiano-reggiano either. i guess i'm a bit of a purist, i like my french onion soup to taste like beef, onions, gruyere, and not much else!
http://www.saveur.com/article/Recipes/Beef-Stock
and
http://www.saveur.com/article/Recipes/French-Onion-Soup
the recipe calls for 12 lbs of beef bones so you'll probably have to cut down the recipe (or buy more bones!). for simplicity, i'd probably leave out a lot of the herbs/aromatic vegetables in the beef stock. i wouldn't use the parmigiano-reggiano either. i guess i'm a bit of a purist, i like my french onion soup to taste like beef, onions, gruyere, and not much else!
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