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Leftover Prime Rib Porcini Ragu

Leftover Prime Rib Porcini Ragu

Transform your leftover prime rib into a sensational Leftover Prime Rib Porcini Ragu, a rich and deeply flavorful dish that’s incredibly easy to make. This recipe is your secret weapon for turning a holiday feast’s aftermath into a weeknight winner, offering gourmet taste with minimal effort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound leftover prime rib finely diced into small bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion finely chopped
  • 2 carrots peeled and finely diced
  • 2 stalks celery finely diced
  • 4 cloves garlic minced
  • 1 ounce (about 28 grams) dried porcini mushrooms
  • 1 ½ cups hot beef broth from prime rib drippings or good quality store-bought
  • 1 cup dry red wine such as Merlot or Cabernet Sauvignon
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • salt to taste
  • freshly ground black pepper to taste
  • ½ cup heavy cream optional, for extra richness
  • Freshly grated Parmesan cheese for serving
  • Fresh parsley chopped, for serving
Cooked pasta, polenta, or crusty bread

Equipment

  • Small Bowl
  • Fine-mesh Sieve
  • Coffee filter or cheesecloth
  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Saucepan

Method
 

  1. In a small bowl, combine the dried porcini mushrooms with the hot beef broth. Let them soak for at least 20 minutes, or until softened. Once rehydrated, carefully lift the porcini mushrooms out of the broth, reserving the broth. Finely chop the rehydrated porcini mushrooms. Strain the reserved beef broth through a fine-mesh sieve lined with a coffee filter or cheesecloth to remove any grit.
    1 ounce (about 28 grams) dried porcini mushrooms, 1 ½ cups hot beef broth
  2. Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped onion, carrots, and celery (this trio is known as a soffritto and forms the flavor base). Cook, stirring occasionally, until the vegetables are softened and lightly golden, about 8-10 minutes.
    1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 large yellow onion, 2 carrots, 2 stalks celery
  3. Stir in the minced garlic and the finely chopped rehydrated porcini mushrooms. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
    4 cloves garlic, 1 ounce (about 28 grams) dried porcini mushrooms
  4. Pour in the red wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which will take approximately 5-7 minutes. This step concentrates the flavor and removes the alcohol.
    1 cup dry red wine
  5. Add the crushed San Marzano tomatoes, the reserved and strained porcini-infused beef broth, fresh rosemary sprigs, thyme sprigs, and the bay leaf to the pot. Season generously with salt and freshly ground black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, stirring occasionally. This slow simmer allows the flavors to meld beautifully.
    1 (28 ounce) can crushed San Marzano tomatoes, 1 ½ cups hot beef broth, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, salt, freshly ground black pepper
  6. Stir in the finely diced leftover prime rib into the simmering ragu. Continue to cook, uncovered, for another 10-15 minutes, allowing the prime rib to heat through and absorb the rich sauce.
    1 pound leftover prime rib
  7. Remove and discard the rosemary sprigs, thyme sprigs, and bay leaf. If using, stir in the heavy cream for an extra layer of richness and a smoother texture. Taste and adjust seasoning with salt and pepper as needed. Serve the Leftover Prime Rib Porcini Ragu hot, spooned over your favorite cooked pasta (tagliatelle or pappardelle are excellent choices), creamy polenta, or with a side of crusty bread for dipping. Garnish generously with freshly grated Parmesan cheese and chopped fresh parsley.
    2 sprigs fresh rosemary, 2 sprigs fresh thyme, ½ cup heavy cream, salt, freshly ground black pepper, Freshly grated Parmesan cheese, Fresh parsley

Notes

This ragu freezes beautifully for up to 2-3 months. Reheat gently on the stovetop.