I don't have that many pictures. We made this the day after our big Farmhouse Dinner Party- and I was, well... tired.. My farmer spent the day putting on Anhydrous Ammonia (it doesn't matter to a farmer if it's a Sunday) and I spent the day cleaning up from the party. So when dinner rolled around I was thinking of what to do with this huge chunk of beef. The easiest thing of coarse, make it into a sandwich.
This is hardly a blog worthy meal but it is just as idea of what to do with either left over prime rib or any kind of roast. It's very similar to my harvest meal of Italian Beef that I made last fall, another favorite around here.
We had no left over real beef drippings, but I did make my own with this easy recipe. NOTHING compares to the real thing but this is a good substitute for some easy sandwiches.
Olive oil (just enough to sauté)
1/4 cup onion
1 tsp garlic
1/4 cup red wine
1 tablespoon of Worcestershire sauce
2 1/2 cups beef broth
Caramelize onions in small amount of olive oil and then add garlic
Add remaining wet ingredients and simmer to a boil.
1 tub of sour Cream.
Prepared Horseradish to taste (I like ALOT)
1 tsp of kosher salt
1 tsp of milk
Butter rolls and toast them on the inside grill or pan.
Heat up a few slices of prime rib in the microwave. Add a slice (or two if you're feeling good) of provolone cheese, top with horseradish sauce and dip into your "homemade" beef drippings. And enjoy. We thoroughly enjoyed this meal which was accompanied by a big salad bet you devoured it before I took a photo.
It's currently 70° here and my farmer is getting the itch to plant.... At March 7th it's entirely too early to start praying for rain, but we are about there.
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