This is the second installment of my “Cook Once – Eat All Week” segments. Last time we used a whole roasted chicken, this time… a prime rib beef roast, also known as, beef rib-eye.  These recipes were used last night in the first week of my 3-week series of classes at Les Gourmettes Cooking School.  Today’s recipe begins with a bone-in prime rib beef roast. This and the recipes to follow are designed for “cooking for two” – but every recipe can be easily doubled to feed a family of four.

In fact, Costco sells gorgeous whole boneless beef rib-eye roasts that weigh about 12 pounds.  Although this recipe calls for a bone-in roast (you will need those bones for the soup that will be coming up tomorrow), you can use other beef bones for the soup if you choose to use a boneless roast.  Many grocery stores will sell you beef bones if you just ask.

So, to recap; Prime Rib today, which you use only two servings of. Prime Rib Soup to follow tomorrow, French Dip Sandwiches the next day, and a beautifully composed Mexican Beef Salad the day after. Which will give you 4 meals from one cut of beef.

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