My Prime Rib Pasta is a truly rich, hearty, and delicious use of leftover prime rib that’s quick and easy to make! It’s a fantastically tasty use of trimmed fat from your roast, any remaining au jus, and a generous portion of perfectly medium-rare prime rib roast beef!
Save all of those prime rib roast trimmings for this amazing steakhouse quality prime rib pasta dinner!
Leftover Prime Rib Pasta Recipe
This tasty prime rib and penne pasta dinner is the ultimate in hearty, beefy dinners! Use your fat trimmings from your holiday prime rib dinner to make the base of the mushroom gravy sauce for a delightful leftover prime rib dinner!!
You simply can’t beat a better-than-restaurant-quality dinner that’s ready in only 20 minutes! I absolutely love this recipe as it really lets the star of your holiday roast dinner shine once again!
If you love leftover prime rib and noodles, be sure to try my very popular leftover prime rib beef stroganoff ( aka prime stroganoff ) too!!
How to Make Prime Rib Pasta
The most important part of this recipe is the prime rib. Depending on how you prepared your prime rib portion, you may have trimmed the rib fat cap off before roasting your prime rib.
Whenever I do this, I season it like the rest of the roast and place it in the roasting pan for adding to the amazing drippings! This roasted fat cap or the fat trimmed off your cooked roast is a great start to the mushroom garlic gravy.
Prime Rib Pasta Ingredients
This easy pasta dinner comes together quickly with minimal ingredients! Gather the following ingredients to get your prime rib pasta started!
- Prime Rib – about two pounds of leftover prime rib, cut into bite-size chunks. While slicing your prime rib, trim the excess fatty pieces to use as the gravy base.
- Pasta – my package of Creamette Homestyle penne pasta was just over 8 ounces, or about a half a pound. Use penne, or any other short pasta variety. Farfalle ( bowtie pasta ), cavatappi, large or small shells, fusilli, rotini, or orecchiette pasta are all great options.
- Au Jus & Beef Broth – use up that leftover au jus! It adds amazing flavor. Combine the au jus with beef stock to make 1 1/4 to 1 1/2 cup total liquid.
- Mushrooms – I absolutely love the flavor of cremini ( or baby portabella mushrooms) mushrooms, but white button mushrooms are just as tasty!
- Garlic – fresh, minced garlic is used here but I would easily have added roasted garlic!
Can I Use Other Steak or Leftovers
Most definitely! Any leftover roast, like a pot roast, roast beef, or chuck roast will work wonderfully. Leftover ribeye steak or New York strip is also a wonderful option.
A tender portion of meat is best for this beef pasta, and one that has good fat marbling would be my first choice.
Make the Garlic Mushroom Gravy
- Start your pasta while you make the gravy. Cook the penne pasta according to the package instructions. Drain and rinse in cool water, then set aside.
- Render the fatty pieces of your prime rib in a large skillet or non-stick frying pan. Cook until the fat is softened and you have a good amount of oil in your skillet. Add the leftover au jus and beef broth ( a bit of Better than Bouillon will also add more hearty beef flavor ).
- Saute the sliced cremini mushrooms and minced garlic in the beef sauce until the mushrooms are tender, about 5 minutes.
- Stir the sliced prime rib meat into the mushroom gravy and cook for 5 – 10 minutes, or until the meat is warm.
- Remove from heat and serve immediately over the cooked penne pasta. Garnish with freshly ground coarse black pepper and chopped parsley.
Check out all of my fabulous leftover prime rib recipes on one page! Everything you need for using up your prime rib roast, standing rib roast, ribeye roast, or New York strip roast in a variety of perfectly delicious ways!!
Prime Rib Pasta
Ingredients
- 2 lbs prime rib roast (cut into bite-size pieces and fatty pieces set aside)
- 1/4 cup prime rib red wine au jus (more or less, even out with the beef broth)
- 1 cup beef broth
- 8 oz baby portabella mushrooms (washed and sliced)
- 1 Tbsp garlic (minced)
- 8.8 oz penne pasta (cooked, drained, and rinsed in cool water - I used Creamette Homestyle penne pasta)
Instructions
- Slice your prime rib leftovers and mushrooms. Set aside fatty pieces of your cut beef to use as the oil and broth base for sauteing.
- Cook your pasta according to the package instructions. Drain and rinse in cool water, then set aside.
- In a large skillet or non-stick frying pan, render the fat from your cut fatty prime rib pieces. Add leftover au jus and beef broth (to total between 1 1/4 to 1 1/2 cups liquid). *If you do not have enough fatty portions of meat, heat 1-2 tablespoons of olive oil or butter instead.
- Saute the sliced baby portabella mushrooms and minced garlic in the beef sauce. Cook until the mushrooms are tender, about 5 minutes.
- Add the sliced prime rib meat, stir into the mushroom garlic sauce, and heat through until warm or about 5-10 minutes.
- Serve over the cooked pasta, garnished with coarse ground black pepper and fresh chopped parsley.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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This recipe is restaurant quality amazing! It is incredibly delicious. Will definitely use this with leftover beef again. We used leftover prime rib and it was out of this world!