Recipe by JackieOhNo!
This is the best way ever to make use of your leftover standing rib roast (or prime rib) from the holidays. I look forward to this as much as the roast itself!
Top Review by mersaydees
This is one of those unexpected WOW recipes! I made as directed with onions in a jar. This was fun to cook and is very savory- and appealing-looking. Comfort food, to be sure! Prime rib is one of our favorite cuts of beef, so much that we have it frequently. Normally I make my own pie crust from scratch; however, to save some time I used a store-bought refrigerated pie crust that I didn't have to roll out (I used Pillsbury brand) and I would do it again! The package contains two and this calls for just one. DH says this would be equally delicious with beef chuck, top round steak, or even chicken. Thanks, JackieOhNo! Made for PRMR tag game.
- 1 pie crust
- 2 medium potatoes, cut in 1-inch chunks
- 2 medium carrots, halved, quartered lengthwise
- 4 tablespoons unsalted butter
- 8 small white onions (frozen or from a jar)
- 1⁄2 teaspoon sugar
- 1⁄4 cup white wine
- 3 1⁄2 tablespoons all-purpose flour
- 1 cup hot beef stock or 1 cup broth
- 1 cup heavy cream
- 1 1⁄2 lbs leftover prime rib roast beef, cut into 1-inch chunks
- 0.5 (5 ounce) package frozen peas, defrosted and drained
- 1 pinch cayenne pepper
- 1⁄8 teaspoon ground allspice
- salt & freshly ground black pepper
- 1 tablespoon chopped chives
- 1 tablespoon chopped flat leaf parsley
- 1 egg yolk, beaten with 1 t. water
Directions See How It's Made
- Preheat oven to 450 degrees.
- Cook potatoes and carrots together in boiling salted water until just tender. Drain; set aside.
- In a small skillet, melt 1 T. of the butter and saute onions over medium heat until lightly brown. Lower heat. Sprinkle onions with sugar; toss lightly. Add white wine; cook until almost all liquid is absorbed. Remove from heat; set aside.
- In a large saucepan, over low heat, melt remaining 3 T. butter. Add flour to make a roux and whisk for 3 minutes. Add the stock, whisking constantly. Mixture should thicken considerably. Raise heat slightly. Add cream, stirring constantly. Lower heat. Cook and stir 1 minute longer.
- Add potatoes, carrots, onions, beef, peas, cayenne, and allspice. Add salt and pepper to taste. Mix well; remove from heat.
- Spoon mixture into a 2-quart casserole dish. Sprinkle with parsley and chives.
- Roll out pie dough and place over top of casserole. Build up the edges high and pinch into rim of dish. Cut a slit in the top to allow steam to escape. Brush egg yolk over the crust. Bake in preheated 450 degree oven for 10 minutes; reduce heat to 375 degrees. Bake 20 minutes longer. Let stand 5 minutes before serving.