What to do with the leftover prime rib? Why not make the absolute best ragu? This was absolutely delicious and a great way to not waste such expensive leftovers! Enjoy!
Leftover Prime Rib Porcini Ragu
Author: Julie Boyle
Cuisine: Italian
Prep time:
Cook time:
Total time:
Ingredients
- 1 pound leftover prime rib, ground in a food processor or chopped fine
- 1 cup water
- 1 oz dried porcini mushrooms
- 2 Tbsp extra virgin olive oil
- 1 small onion, chopped fine
- 1 small carrot, peeled, chopped fine
- 2 garlic cloves, chopped fine
- ½ cup red wine
- 28 oz beef broth
- 28 oz tomato puree or your favorite tomato sauce
- 2 bay leaves
- 1 teaspoon fennel seeds, crushed
Instructions
- Boil the cup of water in microwave and then add the porcini mushrooms. Let sit for 15 minutes.
- Strain the porcinis and chop fine, reserving the porcini liquid.
- Heat the olive oil in a dutch oven. Add the onions and cook for 5 minutes.
- Add the carrots and the garlic and season with salt and pepper. Cook for 10 minutes, stirring often.
- Add the prime rib, stir well and then add the red wine. Simmer for 5 minutes.
- Add the beef broth, reserved porcini liquid, tomatoes, bay leaves and fennel seed. Taste and adjust with salt and pepper as needed.
- Simmer for 90 minutes.
- This is great served with fresh pappardelle or fettuccuine pasta.
- Can be frozen up to 6 months.
