13 Yummy Prime Rib BBQ Recipes for Your Next Cookout

Looking to wow your crowd at the next cookout? These 13 prime rib BBQ recipes take backyard grilling to a whole new level—think juicy, smoky, and downright delicious. Get ready to fire up the grill and impress everyone!

Classic Grilled Prime Rib Roast

Last weekend, we fired up the grill for a bone-in prime rib that turned out incredible—smoky crust, juicy center, and that garlicky aroma we all crave. This slow-grilled method is my go-to for holidays or any special dinner that deserves a showstopper.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 180 minutes

Ingredients

• 1 bone-in prime rib roast (about 8 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil

Instructions

1. Take the prime rib out of the fridge and let it sit at room temperature for about 2 hours. Pat it dry with paper towels.
2. In a small bowl, mix together the salt, pepper, minced garlic, rosemary, and thyme. Stir in the olive oil to form a paste.
3. Rub the paste all over the roast, making sure to get it into the crevices. Let it sit for 15 minutes while you prep the grill.
4. Set up your grill for indirect heat: for a charcoal grill, bank the coals to one side; for gas, turn off the burners on one side. Aim for a steady 350°F.
5. Place the roast bone-side down on the cooler side of the grill (away from direct heat). Close the lid and cook for about 2.5 to 3 hours, or until the internal temp hits 130°F for medium-rare. Use a probe thermometer—don't guess!
6. Tip: Keep the grill temperature consistent by adjusting vents or burners as needed. If the temp drops, add more coals or turn up the gas.
7. Once it reaches 130°F, remove the roast and tent it loosely with foil. Let it rest for 20 minutes—this lets the juices redistribute so every slice is tender.
8. While resting, crank up the grill to high heat (or set up for direct grilling). Uncover the roast and sear it over direct high heat for 2–3 minutes per side, until the crust is beautifully charred.
9. Tip: Watch carefully so the garlic doesn't burn—it becomes bitter. Just a quick sear is enough.
10. Transfer to a cutting board, carve between the bones, and serve immediately.

Crusty on the outside, pink and juicy within, each slice carries that smoky essence and herbaceous kick. I love serving it with a simple horseradish cream and roasted vegetables, but it's also amazing cold the next day on a sandwich.

Smoked Prime Rib with Herb Crust

A perfectly smoked prime rib is the centerpiece of any celebration, and this herb-crusted version is my go-to for holidays and special dinners. I love how the low-and-slow smoke infuses the meat with a subtle woodiness while the rosemary and garlic create a savory crust that's absolutely irresistible.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 240 minutes

Ingredients

For the Herb Crust

• 1/4 cup fresh rosemary, finely chopped
• 1/4 cup fresh thyme leaves
• 6 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper

For the Prime Rib

• 1 (5-6 pound) bone-in prime rib roast
• 2 tablespoons Dijon mustard
• Wood chips (like hickory or mesquite), soaked in water for 30 minutes

Instructions

1. Combine the chopped rosemary, thyme, minced garlic, olive oil, kosher salt, and black pepper in a small bowl to make the herb paste. Set aside.
2. Pat the prime rib roast dry with paper towels—this helps the mustard and herb crust stick better. Brush a thin layer of Dijon mustard all over the roast.
3. Rub the herb paste evenly over the entire roast, pressing it gently into the mustard base. Cover loosely with plastic wrap and let it rest at room temperature for 30 minutes.
4. Preheat your smoker to 225°F using your choice of wood chips (I like hickory for a bold flavor). Drain and add the soaked chips to the smoker.
5. Place the prime rib directly on the smoker rack, fat side up. Insert a meat thermometer probe into the thickest part, avoiding the bone.
6. Smoke the roast at 225°F for about 4 to 4.5 hours, or until the internal temperature reaches 130°F for medium-rare. Keep the lid closed as much as possible to maintain consistent temperature.
7. When the meat hits 130°F, remove it from the smoker and tent loosely with foil. Let it rest for at least 20 minutes—this allows the juices to redistribute. The temperature will climb another 5-7°F during resting.
8. Slice the prime rib against the grain, between the bones, into thick slices. Serve with the accumulated juices from the rest.

Finally, don't skip the rest: that wait makes all the difference between a dry slice and one that's incredibly tender and juicy. The smoky, herbaceous crust paired with the buttery interior is simply amazing. Serve it with a side of creamy horseradish sauce or au jus for dipping, and you've got a meal that'll earn you legendary status.

Prime Rib Steakhouse Burgers

Usually, I reserve prime rib for special occasions, but when I'm craving that buttery, beefy flavor in a casual meal, these Prime Rib Steakhouse Burgers hit the spot. Grinding my own chuck roast (or asking the butcher to do it) gives me control over the fat ratio—I aim for 80/20—and the Worcestershire adds that umami punch. Trust me, once you've had a burger this juicy, you'll never go back to store-bought patties.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 10 minutes minutes

Ingredients

• 2 lbs ground prime rib (80/20 lean-to-fat ratio)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 slices blue cheese (about 1/4 cup crumbled each)
• 4 brioche burger buns, split
• 2 tablespoons unsalted butter, softened
• Optional toppings: lettuce, tomato, red onion, and steak sauce

Instructions

1. In a large bowl, combine the ground prime rib, Worcestershire sauce, salt, and pepper. Use your hands to gently mix—overworking will make the burgers dense.
2. Divide the mixture into 4 equal portions and shape into patties about 1 inch thick. Make a shallow indentation in the center of each patty with your thumb to prevent doming during cooking.
3. Preheat your grill to high heat (about 450-500°F) and lightly oil the grates. Alternatively, heat a cast-iron skillet over medium-high heat.
4. Grill the patties for 4 minutes on the first side without pressing down. Flip and cook for 3-4 minutes for medium-rare (internal temperature of 130-135°F). For medium, cook 5-6 minutes per side (140-145°F).
5. During the last minute of cooking, top each patty with a slice of blue cheese. Close the grill lid or tent with foil to let the cheese melt slightly.
6. While the burgers rest, spread the cut sides of the buns with softened butter and toast them on the grill or in a skillet until golden, about 1 minute.
7. Let the patties rest for 2-3 minutes after removing from heat. This allows the juices to redistribute. Assemble the burgers on the toasted buns with your desired toppings.

Voilà—a burger that tastes like it came from a upscale steakhouse but feels right at home in your backyard. The blue cheese melts into the nooks and crannies of the seared patty, while the Worcestershire-kissed beef stays impossibly tender. For a real treat, serve with a side of truffle fries and a dollop of horseradish cream.

Prime Rib Tacos with Chimichurri

Evenings like that one—where the grill is hot and the kids are actually getting along—call for something special. These Prime Rib Tacos with Chimichurri are my go-to when I want to impress without spending all day in the kitchen. Leftover prime rib from a holiday feast? Perfect. Fresh off the grill? Even better.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 1/2 pounds leftover prime rib (or fresh, about 1-inch thick), sliced into thin strips
• 8 small corn or flour tortillas (6-inch)
• 1 cup fresh flat-leaf parsley, packed
• 1/2 cup fresh cilantro, packed
• 2 cloves garlic, peeled
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/2 cup store-bought or homemade salsa verde
• 1/4 cup crumbled cotija cheese (optional)
• 1 avocado, sliced
• Lime wedges for serving

Instructions

1. Make the chimichurri: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes. Pulse until finely chopped but not a paste. Season with salt and pepper—start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust. Set aside. (Tip: Don’t over-blend; you want texture!)
2. If using fresh prime rib, preheat a grill or grill pan to high heat (about 450°F). Season the sliced prime rib lightly with salt and pepper. Grill the slices for about 2 minutes per side for medium-rare. For leftover prime rib, you can warm it in a skillet over medium-high heat for about 1 minute per side. (Tip: Let the meat rest for 5 minutes after grilling to keep juices in.)
3. Warm the tortillas: On the grill (or directly over a gas flame) for 30 seconds per side, or in a dry skillet over medium-high heat for about 45 seconds per side. Wrap in a clean kitchen towel to keep warm. (Tip: Don’t overheat or they'll become crispy—you want them pliable.)
4. Assemble the tacos: Lay 2–3 strips of prime rib on each tortilla. Drizzle generously with chimichurri (about 1 tablespoon per taco). Add a spoonful of salsa verde (about 1 teaspoon), a few slices of avocado, and a sprinkle of cotija cheese if using. Serve with lime wedges on the side.

One bite, and you’ll get that perfect mix: juicy beef, bright herby chimichurri, and a tangy kick from the salsa verde. These tacos are also fantastic with a dollop of sour cream or pickled red onions for extra crunch.

Prime Rib Kabobs with Peppers and Onions

Diving into the world of kabobs, I've always been a fan of steak tips, but last summer I tried prime rib cubes and never looked back. These Prime Rib Kabobs with Peppers and Onions are a total game-changer—juicy, tender, and packed with smoky flavor.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Kabobs

• 1.5 lbs prime rib, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch pieces
• 8 oz cremini mushrooms, stems trimmed
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp salt
• Metal or wooden skewers (if wooden, soak in water 30 min)

Instructions

1. In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, rosemary, black pepper, and salt.
2. Add the prime rib cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours). This step is key—don't skip it!
3. While the meat marinates, prep your veggies: cut bell peppers and onion into 1-inch pieces, and clean the mushrooms.
4. If using wooden skewers, soak them in water for 30 minutes to prevent burning. If metal, you're good to go.
5. Thread the kabobs: alternate prime rib cubes with bell peppers, onion, and mushrooms, leaving a small gap between pieces for even cooking. Aim for 4-5 pieces of meat per skewer.
6. Preheat your grill to high heat (about 450°F). I like to use a charcoal grill for that extra smokiness, but a gas grill works great too.
7. Grill the kabobs for 4-5 minutes per side for medium-rare (internal temp 130-135°F). Use tongs to flip carefully—don't poke with a fork or you'll lose those precious juices!
8. Once done, transfer to a platter and let rest for 5 minutes before serving. Resting redistributes the juices, making each bite incredibly tender.

A perfect prime rib kabob should have a nice sear on the outside while staying rosy and juicy inside. The charred veggies add a sweet contrast that complements the rich beef. Serve these over a bed of fluffy couscous or with a side of tzatziki sauce for a Mediterranean twist—your grill game will never be the same.

Prime Rib Philly Cheesesteak

But let me tell you about the time I decided to elevate the classic cheesesteak with leftover prime rib — and it was a game-changer. This Prime Rib Philly Cheesesteak is ridiculously juicy, with caramelized onions and melty provolone all stuffed into a toasted hoagie roll.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb leftover prime rib, thinly sliced (or ask your butcher to slice ribeye paper-thin)
• 2 large onions, halved and thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp kosher salt, plus more for the onions
• 1/4 tsp black pepper
• 1/4 cup beef broth (or a splash of Worcestershire for extra depth)
• 8 slices provolone cheese (about 6 oz)
• 4 hoagie rolls, split and lightly toasted

Instructions

1. Place a large cast-iron or heavy skillet over medium heat and add 1 tbsp butter and 1 tbsp olive oil. Once the butter melts, add the sliced onions and a generous pinch of salt. Cook, stirring occasionally, for 10–12 minutes, until the onions are deeply golden and caramelized. (Tip: Don't rush this — low and slow brings out the natural sweetness.)
2. While the onions cook, if your prime rib is cold, let it sit at room temp for 10 minutes. Then slice it as thinly as possible — aim for 1/8-inch thickness. (Tip: Partially freezing the meat for 15 minutes makes slicing paper-thin a breeze.)
3. When the onions are done, transfer them to a bowl and set aside. Increase heat to medium-high and add the remaining 1 tbsp butter to the pan. Once sizzling, add the sliced prime rib in a single layer. Cook undisturbed for 1 minute, then flip and cook another 30 seconds, just until browned and heated through. (Tip: Don't overcrowd the pan — work in batches if needed to get a good sear.)
4. Reduce heat to low. Pour in the beef broth and stir, scraping up any browned bits from the bottom. Season with 1/2 tsp salt and 1/4 tsp pepper. Return the caramelized onions to the pan and toss everything together.
5. Divide the meat-onion mixture into 4 even piles in the skillet. Top each pile with 2 slices of provolone, overlapping slightly. Cover the pan with a lid or a sheet of foil and cook for 1–2 minutes, until the cheese is fully melted and gooey.
6. Using a spatula, scoop each cheesy meat pile onto a toasted hoagie roll. Serve immediately with extra beef broth for dipping if desired.

With every bite, you get that buttery prime rib richness, the sweet pop of caramelized onions, and the stretchy provolone pulling apart like a dream. We actually love serving these with a side of au jus and some spicy giardiniera for a little kick — it's pure comfort in sandwich form.

Prime Rib Chili with Beans

After a holiday feast, I always find myself with leftover prime rib, and this chili is my favorite way to turn it into something entirely new. The meat gets impossibly tender, soaking up all the smoky chipotle and rich tomato flavors. It's the kind of hearty, stick-to-your-ribs chili that makes you forget it started as leftovers.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

Chili Base

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can fire-roasted diced tomatoes, undrained
• 2 cups beef broth, plus more if needed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 3 cups cooked prime rib, cut into 1/2-inch chunks (about 1.5 lbs)

Instructions

1. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the diced onion and cook, stirring, until soft and translucent, about 5 minutes.
2. Add the minced garlic, tomato paste, chipotle peppers with adobo sauce, chili powder, cumin, smoked paprika, and oregano. Stir and cook for 1 minute until fragrant. (Tip: Toasting the spices deepens their flavor.)
3. Pour in the crushed tomatoes and fire-roasted diced tomatoes, scraping up any browned bits from the bottom of the pot. Add the beef broth and bring to a boil, then reduce heat to a simmer.
4. Stir in the kidney beans and pinto beans. Add the prime rib chunks. (Tip: If your prime rib is very lean, add a tablespoon of butter for richness.)
5. Simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the chili thickens and the flavors meld. If it gets too thick, add a splash of beef broth. (Tip: For deeper flavor, let it sit overnight in the fridge and reheat the next day.)
6. Taste and adjust seasoning with salt and pepper. Serve hot.

Each spoonful is packed with tender chunks of prime rib, creamy beans, and a smoky heat that builds just enough. I love piling it high with shredded cheddar, diced red onion, and a dollop of sour cream—plus plenty of cornbread on the side for dunking.

Prime Rib Stir-Fry with Ginger Soy

Ever since I discovered how well leftover prime rib works in a quick stir-fry, this has become my favorite way to use up holiday leftovers. The combination of tender sliced beef, crisp broccoli and bell peppers, and a savory-sweet ginger soy glaze comes together in about 20 minutes—perfect for a busy weeknight dinner.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 pound leftover prime rib, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 1/4 cup beef broth
• 2 tablespoons vegetable oil, divided
• 1 head broccoli, cut into small florets (about 2 cups)
• 1 red bell pepper, sliced into thin strips
• 1/2 cup sliced white mushrooms
• 2 green onions, sliced for garnish
• Cooked rice for serving

Instructions

1. In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, cornstarch, and beef broth until smooth. Set the sauce aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat until shimmering.
3. Add the sliced prime rib in a single layer (work in batches if needed) and sear without moving for 30 seconds, then stir-fry for another 30 seconds until just heated through. Transfer to a plate.
4. Reduce heat to medium-high and add the remaining 1 tablespoon of oil. Add broccoli florets and stir-fry for 2 minutes until bright green and starting to char.
5. Add bell pepper strips and mushrooms, and stir-fry for 1 minute until vegetables are crisp-tender.
6. Give the sauce a quick stir, then pour it into the pan. Stir constantly for 30-45 seconds until the sauce thickens and coats the vegetables.
7. Return the prime rib to the pan and toss everything together for 30 seconds until the meat is warmed through and glazed.
8. Remove from heat. Garnish with sliced green onions and serve immediately over steamed rice.

Let me tell you—the first time I made this, I stood at the stove eating straight from the wok. The sauce clings to each slice of beef, and the veggies stay snappy. Serve it over jasmine rice or even noodles for a fun twist. Don't forget a drizzle of chili crisp if you like heat!

Prime Rib Sliders with Horseradish Sauce

Holiday leftovers get a major upgrade with these Prime Rib Sliders that disappear faster than I can make them. I first whipped up a batch after a Christmas dinner where the prime rib was so good, I knew it deserved a second act.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 12 slices leftover prime rib, about 1/4 inch thick
• 12 slider buns (like brioche or Hawaiian rolls)
• 3 tablespoons unsalted butter, melted
• 1/2 cup prepared horseradish (not cream-style)
• 1/2 cup sour cream
• 1 tablespoon mayonnaise
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup baby arugula
• 2 tablespoons olive oil
• Flaky sea salt for finishing

Instructions

1. Preheat your oven to 350°F. While it heats, make the horseradish sauce: in a small bowl, stir together the horseradish, sour cream, mayonnaise, lemon juice, salt, and pepper. Taste and adjust — you want it tangy and sharp. Set aside.
2. Slice the slider buns in half horizontally, keeping them connected if they're in a sheet. Place the bottom halves on a baking sheet lined with parchment. Brush the cut sides with melted butter. Toast in the oven for 3–4 minutes until just golden.
3. While the buns toast, warm the prime rib slices. Arrange them on a microwave-safe plate and heat in 20-second bursts until warm but not overcooked, about 1 minute total. Alternatively, you can sear them in a hot skillet for 30 seconds per side.
4. Remove the toasted buns from the oven. Spread a generous spoonful of horseradish sauce on the bottom half of each bun. Top with a slice or two of warm prime rib — don't be shy, pile it up!
5. In a small bowl, toss the arugula with olive oil and a pinch of flaky salt. Divide the dressed arugula evenly over the prime rib.
6. Place the top buns on the sliders. If you want them extra toasty and melded together, return the sheet to the oven for 2–3 minutes, or press them in a panini press for a minute. Serve immediately with extra horseradish sauce on the side.

Each bite is a perfect combo: soft bun, tender beef, peppery arugula, and that sinus-clearing horseradish cream. These sliders are even better the next day, so make extra prime rib on purpose — you'll thank me later.

Prime Rib Salad with Blue Cheese Vinaigrette

My love for steak salads runs deep, especially when I can use up leftover prime rib from a special dinner. This Prime Rib Salad with Blue Cheese Vinaigrette turns yesterday's roast into a fresh, hearty lunch that feels anything but repetitive.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

• 1 pound leftover grilled prime rib, thinly sliced
• 6 cups mixed greens (like arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, minced
• Salt and freshly ground black pepper to taste

Instructions

1. Make the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced shallot. Season with a pinch of salt and a few grinds of black pepper. Set aside.
2. If your prime rib is cold from the fridge, let it sit at room temperature for about 10 minutes so it slices more easily. Then cut the meat across the grain into thin, bite-sized strips.
3. To quickly warm the sliced prime rib (without overcooking), heat a dry skillet over medium-high heat. Add the slices and sear for about 30 seconds per side—just until they're warmed through and have a light crust. Tip: Don't crowd the pan; work in batches if needed.
4. In a large salad bowl, combine the mixed greens and halved cherry tomatoes. Toss with about two-thirds of the vinaigrette until evenly coated.
5. Divide the dressed greens among four plates. Top each with an equal portion of the warm prime rib slices. Sprinkle the crumbled blue cheese over the salads.
6. Drizzle the remaining vinaigrette over the top. Serve immediately, while the meat is still warm. Tip: For extra crunch, add a handful of toasted walnuts or sliced apples.

Dinner-worthy yet speedy, this salad balances rich, savory beef with tangy, creamy blue cheese and bright tomatoes. The warm slices soften the greens just slightly, making every forkful a perfect bite. Try serving it with crusty bread to soak up any leftover vinaigrette!

Prime Rib Fried Rice

Last night we had prime rib for Easter dinner, and this morning I’m staring at the leftovers thinking—fried rice, obviously. This Prime Rib Fried Rice is my go-to for transforming leftover roast into something even more crave-worthy: tender diced prime rib gets wok-tossed with jasmine rice, scrambled eggs, and crisp veggies, all coated in a savory soy sauce glaze. It’s a 20-minute weeknight hero that feels like a splurge.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 3 cups cooked jasmine rice (day-old is ideal)
• 2 tablespoons vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup diced cooked prime rib (about 1/2-inch cubes)
• 1 cup frozen peas and carrots (no need to thaw)
• 3 green onions, sliced, white and green parts separated
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• Pinch of white pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a wok or large nonstick skillet over high heat until shimmering. Add the beaten eggs and scramble quickly, breaking them into small curds, about 30 seconds. Transfer eggs to a plate and set aside.
2. Add the remaining 1 tablespoon vegetable oil to the wok. Add the diced prime rib and spread it in a single layer. Let it sear undisturbed for 1 minute to develop a crust, then stir-fry for another 30 seconds. Remove prime rib to the plate with the eggs.
3. Add the frozen peas and carrots to the wok and stir-fry for 1 minute until they begin to char in spots. Toss in the white parts of the green onions and the minced garlic; cook for 30 seconds until fragrant.
4. Add the cooked jasmine rice to the wok, breaking up any clumps with a spatula. Spread the rice in a thin layer and let it fry untouched for 1 minute to get crispy bits—this is the key to fried rice texture! Then stir-fry for another minute.
5. Return the reserved prime rib and eggs to the wok. Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Sprinkle with white pepper. Toss everything together for about 1 minute until the rice is evenly coated and steaming hot.
6. Remove from heat and fold in the green parts of the green onions. Serve immediately.

Naturally, the best part is the little crispy bits of prime rib that caramelize from the high heat—salty, beefy, and totally addictive. I love serving this with a dollop of sriracha mayo on the side for extra kick, or just as is when I want comfort food fast. Honestly, I might start making extra prime rib on purpose just for this.

Prime Rib Pizza with Caramelized Onions

During the holidays, I was staring down a fridge full of leftover prime rib and wondering what magic to work with it. That's when this Prime Rib Pizza with Caramelized Onions was born—a way to transform fancy leftovers into a weeknight hero. Trust me, it's the kind of pizza that makes you feel like a culinary genius without breaking a sweat.

Serving: 4 | Prep Time: 20 minutes minutes | Cooking Time: 25 minutes minutes

Ingredients

For the Pizza

• 1 pound store-bought pizza dough, at room temperature
• 2 tablespoons olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tablespoon unsalted butter
• 1 teaspoon granulated sugar
• Salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 8 ounces cooked prime rib, thinly sliced or shredded
• 2 cups fresh baby arugula
• A splash of balsamic vinegar (about 1 teaspoon)

Instructions

1. Preheat your oven to 500°F (or the highest setting, at least 475°F) and place a pizza stone or inverted baking sheet on the middle rack to heat up.
2. While the oven heats, caramelize the onions: In a large skillet over medium heat, warm 1 tablespoon of the olive oil and the butter. Add the sliced onions and spread them into an even layer.
3. Cook the onions, stirring occasionally, for 10 minutes, then stir in the sugar and a pinch of salt. Continue cooking for another 10–15 minutes, until the onions are deep golden brown and jammy. (Tip: Don't rush the caramelization—low and slow brings out the sweetness.)
4. While the onions cook, prepare the dough: On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round, about 1/4-inch thick. Transfer to a piece of parchment paper that will fit on your pizza peel or baking sheet.
5. Brush the dough with the remaining 1 tablespoon of olive oil, leaving a 1-inch border. Spread the caramelized onions evenly over the dough, then top with the mozzarella and provolone cheeses.
6. Arrange the prime rib slices over the cheese. (Tip: If your prime rib is cold, let it sit at room temperature for 10 minutes so it layers easily.)
7. Slide the pizza (still on parchment) onto the preheated stone or baking sheet. Bake for 12–15 minutes, until the crust is golden and the cheese is bubbly and browned in spots. (Tip: For a crispier bottom, remove the parchment halfway through baking.)
8. While the pizza bakes, toss the arugula with a splash of balsamic vinegar (or just drizzle it on top).
9. Remove the pizza from the oven and let it rest for 2 minutes. Top the hot pizza with the dressed arugula. Slice and serve immediately.

Every bite of this pizza is a study in contrasts: the crisp, charred crust, the sweet-savory onions, tender prime rib, and peppery arugula cutting through the richness. I love serving it with a cold IPA or a bold red wine; if you're feeling extra, a drizzle of horseradish cream on top takes it to another level. Enjoy!

Prime Rib Stuffed Baked Potatoes

Really, can you think of a better way to use leftover prime rib than stuffing it into a crispy baked potato? I’ve been making these Prime Rib Stuffed Baked Potatoes after holiday dinners for years, and they’ve become a family favorite that even beats the original roast.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 75 minutes

Ingredients

For the Potatoes

• 4 large russet potatoes, scrubbed clean
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

For the Filling

• 2 cups shredded cooked prime rib
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 3 tablespoons unsalted butter, softened
• 1/4 cup finely chopped fresh chives
• 1/4 teaspoon black pepper

For Topping

• Extra shredded cheddar (about 1/2 cup)
• Extra sour cream and chives for garnish

Instructions

1. Preheat your oven to 400°F. Prick each potato a few times with a fork, then rub with olive oil and kosher salt. Place directly on the oven rack and bake for 60-70 minutes, until the skin is crispy and a knife slides in easily.
2. Let potatoes cool slightly, about 5 minutes. Then cut a slit lengthwise down the center of each potato, being careful not to cut all the way through. Gently squeeze the ends to open them up.
3. Using a spoon, scoop the hot potato flesh into a large mixing bowl, leaving a thin layer against the skin to keep the shells sturdy. Place the empty shells back on a baking sheet.
4. To the bowl with potato flesh, add the shredded prime rib, 1 cup cheddar, 1/2 cup sour cream, 1/4 cup milk, 3 tablespoons butter, 1/4 cup chopped chives, and 1/4 teaspoon black pepper. Mash and stir until well combined but still chunky. Taste and adjust salt if needed.
5. Divide the filling evenly among the potato shells, mounding it high. Top each with about 2 tablespoons of extra shredded cheddar.
6. Return to the oven and bake for 10-15 minutes, until the cheese is melted and the filling is heated through. Tip: For extra crispy tops, switch to broil for the last 2 minutes, watching closely.
7. Remove from oven and let rest 2 minutes. Top each potato with a dollop of sour cream and a sprinkle of fresh chives. Serve hot.

Zesty, creamy, and loaded with savory prime rib, these potatoes are pure comfort. The crispy skins give way to a rich, cheesy filling that’s even better the next day—if you have leftovers, that is. Try them with a side salad for a complete meal that feels special any night of the week.

Conclusion

Keep your grill sizzling with these 13 prime rib BBQ recipes that’ll steal the show at your next cookout. We’d love to hear which one becomes your family’s favorite—drop a comment below! Don’t forget to pin this roundup on Pinterest for easy access later.

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