The Absolute Best Thing to Do With Leftover Prime Rib, According to Chef Andrew Zimmern

Namrata Hegde

Updated Fri, December 26, 2025 at 1:05 PM UTC

5 min read

Leftover prime rib can be stored by wrapping it tightly in parchment or wax paper, then foil, and refrigerating it whole and unsliced to preserve its texture.
When reheating leftover prime rib, it's best to warm it in a 250° oven until just heated through, avoiding the microwave, and for sliced prime rib, the stovetop works best.
The best thing to do with leftover prime rib, according to Andrew Zimmern, is to make sandwiches by slicing the roast and piling it on great bread with sharp ingredients like horseradish or Dijon mustard.

We spend weeks planning for the holidays and days cooking for them. From Thanksgiving to Christmas , we have roasted , braised, whipped, baked and hosted. Once the holiday table is cleared and the stacks of dishes are dried and put away, most of us are running on fumes and ready to shut down the kitchen for a while.

But just when you think you're done, there sit the remains the glorious remains of the prime rib , ready to be put away and become tomorrow's problem.

Depending on how you look at it, leftovers can either be a huge responsibility or a huge opportunity. But we can all agree that nobody wants to waste that perfectly made hunk of beef, so what's the best thing to do with it without draining the little energy you have left?

To get some inspiration, we went to Andrew Zimmern, the award-winning TV personality, chef, food equity, climate activist and co-author of The Blue Food Cookbook .

"I assume that, like me, everybody is all cooked out by the time the holiday is over because we have spent a month in the heroic act of laboring in the kitchen," Zimmern tells Parade .

What comes next doesn't require another ambitious recipe. With a few simple moves, you can stretch that showstopper into something super satisfying. Read on to find out the absolute best thing to do with leftover prime rib, according to Zimmern.

The Best Way To Store Leftover Prime Rib

Before thinking about reheating or repurposing, the proper way to store prime rib is key. According to Zimmern, this is where many well-intentioned leftovers lose their charm, especially when the freezer enters the conversation.

"Never freeze your prime rib again after defrosting," he explains. "The results will be grainy and there will be too much moisture loss." Instead, focus on protecting the meat from air while preserving its texture. To do that, Zimmern recommends wrapping the meat tightly in parchment or wax paper, and then again with foil, to protect the surface from oxidation without turning it swampy. He also recommends keeping the roast intact. "Refrigerate it whole and unsliced, if possible," he shares.

The Best Way To Reheat Leftover Prime Rib

When it's time to reheat the leftover meat, Zimmern has some pro tips. "For a whole section of roast, low and slow wins every time," he says. Start by letting the meat come close to room temperature. Then, wrap it loosely in foil with a spoonful of its own jus. If you don't have any drippings left, Zimmern suggests improvising.

"You can use a little bit of stock if available, or even a few tablespoons of water will do, but moisture is very important," he says. He recommends warming the meat in a 250° oven until just heated through, about 30 to 45 minutes, depending on the size.

The one thing to avoid here is the microwave. For sliced prime rib, the stovetop works best. "I reheat my slices in a covered skillet, using very low heat again with a splash of stock, flipping the slices frequently, and treating the meat gently and respectfully," Zimmern shares.

The Absolute Best Thing To Do With Leftover Prime Rib, According to Andrew Zimmern

The Absolute Best Thing to Do With Leftover Prime Rib, According to Chef Andrew Zimmern — bhofack2 via Getty Images

When asked to choose a single, standout use for leftover prime rib, Zimmern doesn't hesitate.

"To me, there is nothing better than making sandwiches from leftover roasted prime rib—and I say that without apology," he says. "The roast taken straight from the fridge, sliced and piled on great bread, is nothing short of miraculous."

"From there, you can take this sandwich in any direction," Zimmern continues, adding that you can pair it with sharp, intense ingredients like horseradish, Dijon mustard , or watercress, turn it into a French dip–style bánh mì, or go in a Philly cheesesteak direction. Most importantly, it delivers exactly what post-holiday cooks need: ease. "This is the idea that lets you win without ever lifting a frying pan," Zimmern says.

Other Great Ways To Use Leftover Prime Rib

If you aren't a sandwich person or have more prime rib than sandwiches can handle, there are plenty of other satisfying options. "Prime rib hash is something that I make often," Zimmern says. "I crisp the meat and potatoes separately and fold them together at the end with caramelized onions and a fried egg."

Diced prime rib also makes an excellent upgrade to weeknight staples. "I also dice the meat and make beef fried rice," Zimmern notes. "It is absolutely one of my favorites."

And don't forget about the bones. "I use the bones along with any leftover pieces of meat on its last legs—typically around day four," Zimmern says. He turns them into a homemade beef stock, caramelizing the bones a second time, then uses the stock to make a comforting beef and barley soup .

"Probably the most frequently eaten dish in my house using leftover prime rib is enjoying it sliced and tossed with a nước chấm-style vinaigrette," he says. (Find the r ecipe for the dressing on his site.) He mixes the beefy leftovers with the pungent dressing, then adds in fresh herbs (cilantro, mint) and vegetables like thinly sliced carrots and daikon radish. "Vietnam and Thailand have a long history with many recipes for beef salad, and prime rib is perfect for all of them," he shares.

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Andrew Zimmern , Emmy- and four-time James Beard Award-winning TV personality, chef, food equity and climate activist. Zimmern also co-authored The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future , with globally-recognized seafood expert Barton Seaver , in collaboration with ocean food advocacy nonprofit, Fed by Blue .

This story was originally published by Parade on Dec 26, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.