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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Check out your local restaurant the next morning after it's Prime Rib Special night. Often the last 2 to 4 of the Prime Rib is not served. I got these from Rossario's Italian Restaurant in Madison, Wisconsin. These pieces are delicious and make a wonderful barbecue sandwich. Put them on a brat bun or hoagie bun and enjoy. Served at the Juneteenth Holiday Fest at the Northside Farmers Market. Serve with a side of da ultimate BBQ sauce from the Gullah cookbook. Ingredients:
6 lbs cooked prime rib roast |
1 tablespoon salt |
1 teaspoon black pepper |
1 1/2 cups barbecue sauce |
3 large onions |
1 bell pepper, chopped |
Directions:
1. Trim overcooked meat and fat from meat. Chop coarsely.
2. Chop 2 of the onions, slice thinly the third and set aside. Chop bell pepper.
3. Put all into a heavy Dutch Oven.
4. Using medium high heat bring up to a low simmer for 10 minutes. Stir well!
5. Remove from heat, cover with sliced onion. Garnish liberally with barbecue sauce. Let set for 5-10 minutes and serve a heaping spoonful on each bun.
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