Now that Christmas is over, many people have spare ribs within the fridge. what to do with leftover meat slices is straightforward…you may make french dip sandwiches, or simply reheat and serve one other meal of ribs. however what concerning the ribs and the meat within the center (the rib plate that’s lower from the roast)? These ribs style wonderful and are a fantastic ingredient to make use of in one other tasty meal! you may make a beautiful beef soup with these bones and meat…however leftover ribs additionally make a fantastic base for beef stew!
One of the best half about this stew is that you may additionally use the leftover wine and juice and serve the stew with a dollop of leftover horseradish! You too can customise the recipe by including no matter greens you will have readily available or desire to make use of. I prefer to preserve it easy with beef stew utilizing simply onions, carrots, and potatoes… however leftover celery (from a cruddy bowl) and different greens (mushrooms, zucchini, tomatoes, and many others.) can work nicely too. when you’ve got extra delicate greens so as to add, do not add them to the pot till the final Half-hour of cooking. Hardier greens (root greens reminiscent of onions, potatoes, carrots, parsnips, and many others.) might be added at first.
trace: use reynolds slow cooker liners for simple cleanup!
leftover roast beef stew (serves about 6):
- 2-3 rib bones left over from racking
- any bits of meat or fats leftover from the ribs
- 1/2 – 2 cups leftovers in your juice
- 1/2 to 1 cup. leftover wine (purple or white)
- 7-8 c. water
- 2 beef bouillon cubes
- 1 onion
- 4 medium potatoes
- 4 carrots
- 3-6 sprigs of thyme
- salt, pepper to style
- 1/2 cup flour + 1 cup water
1. save the ribs from a leftover rib roast (aka “prime rib”). lower between the ribs to separate them into particular person rib items (this makes them match extra simply within the pot and likewise helps launch extra taste from the ribs as extra floor space is uncovered to the cooking liquid).
2. place ribs and any leftover meat scraps or fats trimmings within the backside of a big slow cooker. (I often use Reynold’s slow cooker liners to avoid wasting time on cleanup—simply toss the mess as a substitute of scrubbing the crock!) Pour in any leftover au jus, plus any leftover wine. (I used leftover white wine in the present day… however I typically use purple wine as nicely. Leftover juice will add loads of taste to the stew, so use it when you’ve got it, however be at liberty to depart it out in case you do not.)
3. peel the potatoes and carrots. lower the potatoes, carrots and onions into chunks.
4. Pour the water into the pot, add the bouillon cubes and thyme. (When you have beef broth, you possibly can substitute water and bouillon cubes.)
5. add potatoes, carrots, and onions. sprinkle with 1/4 tsp. extra or much less black pepper and about 1/2 tsp. salt. cowl and placed on low warmth for 8 to 10 hours, or on excessive warmth for six hours. (in case you desire to do that on the range you possibly can, simply simmer the meat/bones with the liquid in a pot on medium/low warmth for about 1-2 hours, then add the veggies within the final hour of cooking) .
6. take away meat trimmings and quick ribs from stew and permit to chill. take away the “twigs” from the thyme if you’ll find them.
combine 1/2 cup. flour + 1 cup water with the again of a spoon till clean to make a paste. stir the slurry into the stew, cowl once more and proceed cooking on excessive warmth for about 20-Half-hour (this can assist thicken the stew).
7. in the meantime, when meat and ribs are chilly, separate meat from bones/fats. discard bones and fats, add meat again to pot.
8. as soon as stew has thickened, style and proper seasonings with further salt/pepper if wanted. serve with a facet of steamed rice or leftover garlic bread/rolls, add a tablespoon of leftover Creamy Horseradish (if desired) and luxuriate in!
