Description
This hearty one-pan meal combines tender prime rib with flavorful rice and colorful vegetables, creating a comforting and satisfying dish perfect for cozy weeknights, family dinners, or special occasions. Inspired by classic homestyle cooking and the rich flavors of a steakhouse, this skillet recipe turns leftover or freshly cooked prime rib into a quick, flavorful dinner that everyone will love.
Ingredients
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2 tablespoons olive oil
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1 tablespoon butter
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1 ½ pounds cooked prime rib, cut into bite-sized cubes
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1 medium onion, finely diced
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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2 cloves garlic, minced
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1 ½ cups long-grain white rice
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4 cups beef broth (low sodium)
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon dried thyme
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½ teaspoon dried parsley
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Salt and pepper to taste
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1 cup frozen peas and carrots (thawed)
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1 tablespoon Worcestershire sauce
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1 cup shredded mozzarella or provolone cheese (optional)
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2 tablespoons fresh parsley, chopped for garnish
Instructions
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Trim any excess fat from the prime rib and cut into bite-sized cubes. Pat dry and let sit at room temperature for 10–15 minutes if cold.
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Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Add onion and sauté 3–4 minutes until translucent.
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Add bell peppers and garlic; cook another 2–3 minutes until fragrant.
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Stir in uncooked rice and toast for 2–3 minutes until slightly opaque.
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Pour in beef broth and add smoked paprika, garlic powder, onion powder, thyme, parsley, salt, and pepper. Stir to combine.
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Bring to a gentle boil, then reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and most liquid is absorbed. Stir occasionally.
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Add peas and carrots, stir, and cook uncovered 3–4 minutes to heat through.
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Add cubed prime rib and Worcestershire sauce; stir gently and cook 5–6 minutes until beef is warmed through.
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Optional: Sprinkle shredded cheese over the top, cover, and let melt 2–3 minutes.
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Remove from heat, garnish with fresh parsley, and serve.
Notes
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Leftover prime rib works perfectly for this recipe, keeping the meat juicy and flavorful.
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Long-grain white rice provides the best texture; jasmine or basmati can also be used.
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Add other vegetables like mushrooms, zucchini, or spinach for extra color and nutrition.
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Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth.
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Serve with a green salad, roasted vegetables, or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes