Ideas for leftover rib of beef

[Halogenaque]

We've had an unbelievably delicious (and expensive) rib of beef for a special Sunday lunch. Plenty of leftovers but can't think what to do with them other than sandwiches and some kind of Thai style salad/stir fry. I'm reluctant to do anything that requires more cooking (eg cottage pie, chilli etc) as it seems such a waste to use such an amazing piece of meat for that when I could easily use a cheap cut and get similar results.

Any ideas?

Potted beef www.bbc.co.uk/food/recipes/spiced_potted_beef_44092

It will be beautiful with some tinned tomatoes/bolognese sauce and pasta. More so if you've got a little bit of gravy to beef up the sauce.

Or cottage pie. Just chuck in any leftover veg.

I take your point about not using an expensive cut in a dish like those I've suggested but you'll taste the difference and they'll be really really tasty.

I'd leave it cold and make some yummy bubble & squeak and have some lovely pickles on the side - yum!

Will I really taste the difference though? I usually like to Cook a bolognese/ragu low and slow so the meat is melt in the mouth and sauce intense and thick. Won't the flavour of the meat just fade away?

We discovered that leftover rib of beef was a bit of a waste, we made a lovely cottage pie with it but cooking it twice is never going to do it justice.

When we have left over rib, I slice it then cover in gravy (often leftover from the main meal) in a casserole dish, then heat through in the oven. It makes it so soft and succulent. I serve it with different vegetables to the previous meal, or baked potatoes for example. If there is a slice or two left I'd have it with the gravy in a soft white bun, my secret pleasure!

Definitely eat it cold until you are bored of it.

Then rissoles - less re-cooking that cottage pie and the like. Then cottage pie - it's still yummy beef, even if there is no huge difference between rib and cheaper cuts.

Thanks all. Can't bring myself to let the lovely meat be anything but beautifully rare. Sandwiches and then maybe for the dregs and worst bits I'll do a pie.

Any tips for this? Shall I make the veg and sauce etc then throw in meat at last minute for minimum cooking. Or
Just go for it on the slow cooking front?

Open the fridge and stand in the doorway picking at it.....

Try Pho, a Vietnamese soup - the meat is cooked just by the heat of the soup but you could add it last so it doesn't cook at all!

Eat it cold, god my mouth is watering now.

Had one for Xmas. With the leftovers (what I could rescue from fridge raiders)

Warmed it up in foil in the oven briefly (till hot, but not re-cooking) and served as a roast again.

Cut into little bits and made a stir fry, chucking this in just for last minute to heat through but still be like little bits of rareish steak.

I refuse to believe that such a thing as "leftover" rib of beef could ever exist!