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Serves 2 with leftovers

A CookTale

Here I go again! I just can’t stop making a hash out of leftovers. What was left of past Tuesday’s Rib Roast came to 1-1/2 pounds. It was vacuum packed in our handy Foodsaver and stored in the fridge. Of all the many reasons we love the Foodsaver, not needing to immediately freeze leftovers ranks high on the list. When the package was removed the Beef was as fresh as the day we vacuumed it. The ingredients and my method of preparation doesn’t deviate when working with Beef. It does with Chicken, but that’s another recipe.


1-1/2 pounds of leftover Standing Rib Roast (cut to 1″ dice)
1 Red Bell Pepper (cut to a 3/4″ dice)
1 Large Red Onion (cut to a 3/4″ dice)
6 Large White Mushrooms (quartered)
3 Large Turnips (cut to a 3/4″ dice)
1 Russet Potato (cut to a 3/4″ dice) (optional)
2 Ounces of Veal Demi Glace (dissolved in 1/3 cup of water)
2 Garlic Cloves (thinly sliced)
1/2 tsp of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter (for the pan, more as required)


1. Prepare the first 6 ingredients as suggested. Place each in individual bowls.

2. Heat a small sauce pan with 1/3 cup of Water. When it begins to boil, lower the heat to a simmer & add the Demi Glace. Whisk until dissolved to a rich stock & set aside.

3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Beef Rib, simply add it to the bowl.

4. Replace the entire contents of the bowl to the saute pan, add the enriched stock & gently toss it together. Sprinkle on the chopped Parsley.

5. Ready to plate

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