Garlic Butter Prime Rib Sweet Potato Bowl is a delicious way to turn leftover prime rib into another hearty dinner without serving the same meal twice.
If you’ve cooked a prime rib roast for Christmas, a holiday dinner, or a special occasion, this recipe gives you something completely different to make with the leftovers.
Tender pieces of prime rib are warmed in a rich garlic butter sauce with sautéed mushrooms and onions. They’re served over roasted sweet potatoes that are lightly browned around the edges and soft in the center.
A large baking sheet gives the sweet potatoes plenty of room to roast. While they’re in the oven, you can use a large skillet to prepare the beef and vegetables. Everything is ready in about 45 minutes.
This leftover prime rib recipe makes four generous bowls, so it’s a great choice when you have enough roast beef left for another family dinner. The garlic butter sauce makes it feel like a completely new meal, even though the beef is already cooked.
Why You’ll Love This Garlic Butter Prime Rib Sweet Potato Bowl
A Delicious Way to Use Leftover Prime Rib
Prime rib is too good to waste! This recipe turns leftover roast beef into a hearty dinner with very little extra cooking. You can enjoy that tender beef again without making another traditional roast dinner.
Sweet and Savory in Every Bite
The roasted sweet potatoes are lightly sweet with a little smoky seasoning. They’re especially good with the rich garlic butter sauce, tender beef, and earthy mushrooms.
No Need to Cook Another Roast
The prime rib is already cooked, so you’re only warming it in the sauce. That saves time and helps keep the meat tender instead of drying it out.
Everything Is Ready in 45 Minutes
You can prepare the beef and vegetables while the sweet potatoes roast. It’s a practical option when you want a filling homemade dinner without spending the entire evening cooking.
Easy to Serve in Individual Bowls
Each serving has roasted sweet potatoes topped with beef, mushrooms, onions, and garlic butter sauce. You can divide everything into four bowls and serve dinner without needing additional side dishes.
Ingredient Substitutions
Sweet Potatoes
Regular Yukon Gold or red potatoes work great if you prefer a less sweet base. Cut them into small cubes and adjust the roasting time as needed.
Leftover Cooked Prime Rib
Leftover roast beef or cooked steak can replace the prime rib. Choose tender cuts and warm them gently so they don’t become tough.
Unsalted Butter
Salted butter works too. Reduce the added salt slightly to keep the seasoning balanced.
Yellow Onion
Sweet onions or white onions are good alternatives. Both soften nicely in the skillet and taste delicious with the beef.
Cremini Mushrooms
White button mushrooms are an easy substitute. They have a milder taste but still work great with garlic butter.
Dried Thyme
Fresh thyme works great if you have some available. Use about 1½ teaspoons of fresh thyme in place of the dried thyme.
Worcestershire Sauce
Soy sauce can replace Worcestershire sauce for a savory taste, although the flavor will be slightly different. Use gluten-free tamari if needed.
Low Sodium Beef Broth
Regular beef broth works, but you may want to reduce the added salt. Unsalted beef stock is another good option.
Fresh Parsley
Fresh chives make a nice substitute if you’d like a mild onion flavor. You can also leave off the garnish.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Garlic Butter Prime Rib Sweet Potato Bowl
Equipment
Ingredients
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper divided
- 1 pound leftover cooked prime rib cut into bite-size pieces
- 3 tablespoon unsalted butter divided
- 1 medium yellow onion thinly sliced
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 tablespoon low sodium beef broth
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl. Add the olive oil, smoked paprika, garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Toss to coat evenly.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, flipping halfway through, until tender and lightly browned.
- While the sweet potatoes roast, melt 1 tablespoon butter in a large skillet over medium heat.
- Add the sliced onion and cook for 5 minutes, stirring occasionally.
- Add the mushrooms and cook for 6 to 8 minutes, until softened and lightly browned.
- Stir in the minced garlic and dried thyme. Cook for 30 seconds, stirring constantly.
- Transfer the onion and mushroom mixture to a plate.
- Reduce the heat to medium-low and melt the remaining 2 tablespoons butter in the skillet.
- Add the Worcestershire sauce and beef broth. Stir until blended with the melted butter.
- Add the leftover prime rib, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon black pepper. Toss gently to coat with the sauce.
- Cook for 2 to 3 minutes, stirring occasionally, until the prime rib is heated through. Avoid cooking longer than necessary to keep the beef tender.
- Return the onions and mushrooms to the skillet. Stir gently to mix with the beef and sauce.
- Divide the roasted sweet potatoes evenly among 4 serving bowls.
- Spoon the prime rib, onions, and mushrooms over the sweet potatoes. Drizzle with the remaining garlic butter sauce.
- Sprinkle with chopped fresh parsley and serve.
Notes
Tips and Tricks
Keep the Prime Rib Tender – Leftover prime rib only needs a few minutes to warm through. Cooking it too long can make the beef dry and chewy. Use Evenly Sized Sweet Potatoes – Cut the sweet potatoes into similar-sized cubes so they roast evenly and finish cooking at the same time. Give the Sweet Potatoes Room – Leave some space between the cubes on the baking sheet. Crowded sweet potatoes can become soft instead of developing lightly browned edges. Save the Garlic Butter Sauce – Spoon any extra sauce from the skillet over the finished bowls. It adds plenty of rich, savory flavor to the sweet potatoes. Adjust the Salt – Prime rib may already be heavily seasoned from its original preparation. Taste the beef before adding extra salt.Storing and Reheating
Refrigerating – Store leftovers in airtight containers in the refrigerator for up to 3 to 4 days, counting from when the prime rib was originally cooked. Refrigerate promptly and within 2 hours of serving. Reheating – Warm the beef and vegetables gently in a covered skillet over medium-low heat with a splash of beef broth. Reheat the sweet potatoes separately in the oven or microwave. Reheat leftovers to 165°F. Freezing – Freeze the cooked beef and mushroom mixture in an airtight freezer-safe container for up to 2 to 3 months for best quality, as long as the prime rib has been stored safely. The roasted sweet potatoes can be frozen separately, although they may soften after thawing. Meal Prep – Store the roasted sweet potatoes separately from the beef and sauce. This helps keep their texture from becoming too soft before serving.Nutrition
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