Description

Hey friends, Beau here from Feastical! Let’s talk about one of the best “problems” you can have after the holidays: a fridge full of leftover prime rib. The feast is over, the dishes are stacked, and tucked away in a container is that glorious, rosy beef you worked so hard on.

Sure, you could slap it between two slices of bread. Nothing wrong with that. But what if I told you we could turn those leftovers into something even better? Something that feels indulgent, balanced, and—dare I say—restaurant-worthy. Enter: Prime Rib Leftover Bowls.

Ingredients

2 cups sliced leftover prime rib, cut against the grain
1 lb asparagus, trimmed
2 cups mushrooms, sliced (cremini or button)
2 tbsp butter (unsalted preferred)
2 garlic cloves, minced
1 tbsp olive oil
Salt & black pepper, to taste
Optional garnish: fresh thyme or rosemary sprigs

Instructions

Step 1: Roast the Asparagus
Preheat oven to 400°F (200°C). Spread asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat. Roast 12–15 minutes until tender-crisp with lightly browned tips.

Step 2: Sauté the Mushrooms
While asparagus roasts, heat butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add mushrooms, spread them out, and resist stirring for 2–3 minutes to let them sear. Cook 8–10 minutes, stirring occasionally, until golden and tender. Season with salt and pepper.

Step 3: Warm the Prime Rib

Skillet method (best for flavor): Push mushrooms to one side of the skillet and add sliced prime rib with any juices. Warm 60–90 seconds per side, basting with garlic butter.
Oven method: Place slices on a tray and warm in the oven with asparagus for the last 3–5 minutes.

Step 4: Assemble the Bowls
Divide prime rib, asparagus, and mushrooms into 4 bowls. Spoon pan juices (liquid gold!) over the beef and veggies. Garnish with fresh herbs if desired.

Notes

Brussels Swap: Roast halved Brussels sprouts instead of asparagus.
Creamy Spinach: Stir cream cheese and blue cheese into sautéed spinach for a steakhouse-style side.
Grain Bowl: Add quinoa, rice, or farro as a hearty base.
Spicy Twist: Toss beef with gochujang, soy sauce, and sesame oil for a Korean-inspired vibe.
Horseradish Cream: Mix sour cream, horseradish, lemon juice, and salt for a tangy drizzle.

Nutrition

Calories: 480 Calo Per Bowl
Fat: 35g
Carbohydrates: 5g
Protein: 32g