Roast Beef for Days: Leftover Logic

2 Comments | Written on January 29, 2013 at 10:00 am, by Ruth Cousineau

It will be a celebration of double big birthdays at our house, and I can’t think of a better treat to serve than a succulent roast beef. This large boneless rib-eye roast isn’t cheap, but it is beef at it’s best. There’s lots of marbling and mineral depth that make this the tastiest of beef cuts.

Marinating the roast in herbed wine makes for even more flavor. We prefer our beef medium-rare, so I use an instant-read thermometer and roast to a temperature of 130°F. for great results. (Always let a roast rest for at least 15 minutes before slicing to maintain maximum juiciness.)

Because my Wine-and-Herb-Marinated Rib Eye Roast is such a large cut of meat, I plan on having enough leftovers to make a few meals after the festivities — everything from Southwestern fajitas to a fancy Italian panini for lunch.

Beef Fajitas

You won’t need that slow cooker, just use roast beef strips instead of sirloin for a speedy Southwestern dinner.

Thai Beef Salad

Skip the steak and substitute some roast beef in this zesty South Asian salad

Roast Beef Summer Rolls

No need to go to the deli for roast beef to make this version of summer rolls that taste great all year.

Italian Roast Beef Panini

Why make an ordinary sandwich when you can put your luscious leftover meat into a grilled panini? If you have a cast-iron ridged grill pan it will give you perfect grill marks, but you don’t need a special pan for these sandwiches. Just use a heavy skillet and weigh the sandwiches down with another. Easy!