Christmas dinner at our home has been a prime rib for many years now. It is an expensive cut, a special treat for the holiday. I use a slow cook method that results in lovely medium rare center, with the end slices a bit more done for My Sweet Babboo. We enjoy it on Christmas day, with another meal the next day.

After the big meal, extra slices make fabulous sandwiches on sourdough bread (or my homemade Egg Bread) with horseradish sauce.

When all the really good slices have been eaten, the leftover ribs and trimmings can be turned into a lovely Stroganoff meal a few days later. Take the bones, trimmings and onion to make the base for the stroganoff.

When I store the leftovers, I pour all the pan drippings into the container. As it chills in the refrigerator, the fat rises to the top and solidifies.

At this point, it can be lifted off in one piece to discard, leaving behind the fabulous flavor in the juices. Add this to the stockpot when you add the water. I then run a bit of water in the container to wash out the rest of the goodness and add that to the stockpot.

Heat butter and oil in a heavy-bottomed large dutch oven or stockpot set over medium-high heat until the butter is melted, about 1 minute. Add the onion and cook, stirring frequently with a wooden spoon until translucent. Add garlic and cook over medium heat, stirring often until softened, about 1-2 minutes.

Add prime rib bones to stockpot. Add half the beef broth, and bourbon or wine if desired. Add enough additional water to cover the bones, scraping up any fond on the bottom of the stockpot, along with the saved pan drippings. Bring to a boil, then reduce heat and simmer for 2-3 hours until the meat is falling off the bones. Some of the water will evaporate. If too much water evaporates, add more then bring to a boil then reduce back to a simmer.

Remove the bones and larger pieces of meat to a plate and allow to cool until they can be handled. Turn off the burner and set the broth aside. Remove the meat from the bones and cut the meat into bite size pieces, discarding fat or gristle.

Skim the fat from the broth. Whisk together the remaining beef broth and flour making a slurry. Return the pot to a boil, and whisk in the slurry to thicken the broth. Santa brought me this Silicone Whisk (heat resistant to 500º, and BPA free) this year so I can make sauces without scratching my pans.

If the broth is still too thin, make a second slurry with flour and water, and add as much as needed. Turn heat to low. Return meat to the pot, discarding the bones. Add mushrooms if desired.

Last year, I served it without the sour cream. I also served it on jasmine rice, which was yummy.

This year, I made it according the recipe I’m giving you and it turned out even better. I served it on wide egg noodles, with leftover charred Brussels sprouts.

Having a way to use the last of the bits from this roast makes an expensive cut go a bit further. We had enough of the Stroganoff to last two meals. Yum!! Here’s a pdf of the recipe for you – Leftover Prime Rib Stroganoff. Of course, you could do this with any beef roast leftovers. Enjoy!

Now that the holidays are winding down, we need a sew day to kick start our year. So, I’ve set aside Tuesday, January 7 for Virtual Retreat! Virtual Retreat is a fun way to spend a day! You will be sewing in your own sewing space, yet have all the benefits of show and tell, advice on projects, and general chat time with friends old and new, from all over the country. You can work on whatever you like. You can sew, knit, paint or just come to chat. Also, you do not need to commit to the whole day, come and go as you can. Come for a little while, or all day, pop in and out as your schedule allows! Click on Virtual Retreat Winter Edition to register, just $5.

Did you have a nice holiday? Can you join the fun at Virtual Retreat?

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