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Leftover Prime Rib Ragu Recipe

Leftover Prime Rib Ragu Recipe

Transforming leftover prime rib into a rich and satisfying Leftover Prime Rib Ragu Recipe is the ultimate way to extend your holiday feast, offering a gourmet meal with minimal effort and maximum flavor. This recipe turns precious scraps into a deeply savory Italian-inspired sauce that's perfect for pasta, polenta, or even as a topping for crusty bread.
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Prep Time 45 minutes
Cook Time 1 hour
Simmer Time 30 minutes
Total Time 1 hour 45 minutes
Course: Main Course, Sauce
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups leftover prime rib finely chopped or shredded
  • 2 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 2 carrots finely diced
  • 2 stalks celery finely diced
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat
  • 1/2 cup dry red wine such as Chianti, Merlot, or Cabernet Sauvignon
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup beef broth low sodium
  • 1 bay leaf
  • to taste salt
  • to taste freshly ground black pepper
  • 1/4 cup fresh parsley chopped (for garnish)
  • 1/4 cup grated Parmesan cheese for serving

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Saucepan
  • Oven-safe dish

Method
 

  1. Ensure your leftover prime rib is cooled and then finely chop or shred it into bite-sized pieces. The smaller the pieces, the better they will meld into the ragu sauce. Set aside.
    2 cups leftover prime rib
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. This aromatic base, known as a soffritto, is crucial for building deep flavor.
    2 tablespoons olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
  3. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for an additional minute until fragrant, being careful not to burn the garlic.
    4 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes
  4. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by half, allowing the alcohol to cook off and leaving behind a concentrated flavor.
    1/2 cup dry red wine
  5. Add the crushed tomatoes, beef broth, and bay leaf to the pot. Stir well to combine all the ingredients.
    1 (28-ounce) can crushed tomatoes, 1 cup beef broth, 1 bay leaf
  6. Stir in the chopped or shredded leftover prime rib. Ensure it is fully submerged in the sauce.
    2 cups leftover prime rib
  7. Bring the ragu to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavors will become, and the prime rib will tenderize further.
  8. Remove and discard the bay leaf. Season the ragu generously with salt and freshly ground black pepper to taste. Stir in half of the fresh parsley.
    1 bay leaf, to taste salt, to taste freshly ground black pepper, 1/4 cup fresh parsley
  9. Ladle the hot Leftover Prime Rib Ragu Recipe over your favorite pasta (such as pappardelle, tagliatelle, or rigatoni), creamy polenta, or even mashed potatoes. Garnish with the remaining fresh parsley and grated Parmesan cheese.
    1/4 cup fresh parsley, 1/4 cup grated Parmesan cheese

Notes

Can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat gently in a saucepan or covered oven-safe dish at 350°F (175°C).