Twice As Nice
There’s no denying that the standing prime rib roast is a showstopper. But, after the main feast, there can be a fair amount of leftovers. Since the meat has already been cooked to perfection (and is nice and tender), there are plenty of ways to quickly incorporate the beef into a dish. With these recipes you can enjoy it sliced thinly and served cold in a salad, chopped and stirred into soup at the last minute — and more. How you cut up your remaining portion of the roast can actually be the most important step in allowing you to enjoy the beef as much as you did the first time around so be sure to cut or slice as directed.
For this salad, slicing the meat while it’s cold will allow you to cut it to whatever thickness (or thinness) you’d like. Then, allow the meat to either come to room temperature or (if you are in a hurry) lay the slices on a baking sheet and heat in a 375F-degree oven for a minute or on a plate in the microwave until barely warmed through. Add the beef to this antipasto-inspired salad (instead of store-bought deli roast beef) for a delicious dish you’ll make again and again.
