PRIME SHORT RIB RECIPES

Name: Prime Rib Hash
Total time: 25 min
Yield: 2 servings
Cuisine: american
Ingredients: 1 1/4 cups diced Idaho potato; Kosher salt; 1 1/2 tablespoons butter; 1 cup diced white onion; 1/2 cup diced celery; Freshly ground black pepper; 1/2 teaspoon finely chopped fresh rosemary; 1/2 teaspoon finely chopped fresh parsley; 10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice; 1/4 cup ketchup; 1/4 teaspoon Tabasco; 1 tablespoon vegetable oil, or as needed; 2 large eggs; 1 teaspoon finely sliced chives

More about "prime short rib recipes"

PRIME RIB HASH RECIPE - NYT COOKING

Prime Rib Hash Recipe - NYT Cooking image

This dish is a midwinter night’s dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using potatoes both diced and mashed. Though it is liberally studded with perfect bits of prime rib, it is unabashedly potato-based, unlike other steakhouse variations, which go heavier on the meat.

Provided by Alex Witchel

Total Time 25 minutes

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 1/4 cups diced Idaho potato
Kosher salt
1 1/2 tablespoons butter
1 cup diced white onion
1/2 cup diced celery
Freshly ground black pepper
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh parsley
10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice
1/4 cup ketchup
1/4 teaspoon Tabasco
1 tablespoon vegetable oil, or as needed
2 large eggs
1 teaspoon finely sliced chives

Steps:

Preheat oven to 450 degrees. Place diced potato and a pinch of salt in a small saucepan. Cover with water, place over medium heat, and simmer until just tender. Drain and rinse under cold water; set aside.
Meanwhile, melt butter in a sauté pan over medium heat. Add onion, celery, and salt and pepper to taste. Sauté until tender. Add rosemary and parsley, remove from heat, and set aside.
Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon. (If you have leftover mashed potatoes available, you could use 1/4 cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco.
Place an 8-inch nonstick sauté pan over medium heat. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes. Meanwhile, place another small skillet over medium heat. Fry or poach eggs as desired; remove from heat and keep warm.
To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 536, UnsaturatedFatContent 16 grams, CarbohydrateContent 34 grams, FatContent 28 grams, FiberContent 4 grams, ProteinContent 40 grams, SaturatedFatContent 10 grams, SodiumContent 1026 milligrams, SugarContent 11 grams, TransFatContent 1 gram

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