Fry up some pancetta and a peeled clove of garlic in EVOO, then finely diced onion, then finely diced carrot and celery. Add chopped prime rib. When it gets really fragrant, add a generous splash (about a cup) of dry, red wine, a can of tomatoes, a couple of bay leaves, a few sprigs of thyme, a handful of dried porcini mushrooms, and a cup of brown stock as well as any leftover cooking liquids from the rib. Let it simmer and reduce for a few hours.
Heat up your skillet. Toss in this meat sauce, heat it up. Add a generous splash of dry marsala and cook the alcohol out. Add a cup or so of cream, reduce, grate some reggiano parmiggiana into it, finish with fresh cracked pepper and freshly grated nutmeg and serve over pasta, garnished with cheese and chopped parsley. Serve with a good Piedmont or Tuscan red.
Tuesday, January 03, 2006
What to Do With That Leftover Roast?
That was my friend Deb's question about her prime rib leftovers. Erik kindly provided a fantastic sounding answer that I'm bringing up from the comments boxes so it gets a little more notice.