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!

Ingredients 2 lbs prime rib roast (cut into bite-size pieces and fatty pieces set aside) ¼ cup prime rib red wine au jus  1 cup beef broth 8 oz baby portabella mushrooms (washed and sliced) 1 tablespoon garlic  8.8 oz penne pasta

#1 Cook your pasta according to the package instructions. Drain and rinse in cool water, then set aside.

#2 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 ¼ to 1 ½ cups liquid). *If you do not have enough fatty portions of meat, heat 1-2 tablespoons of olive oil or butter instead.

#3 Saute the sliced baby portabella mushrooms  and minced garlic in the beef sauce. Cook until the mushrooms are  tender, about 5 minutes.

#4 Add the sliced prime rib meat, stir into the mushroom garlic sauce, and heat through until warm or about 5-10 minutes.

#5 Serve over the cooked pasta, garnished with coarse ground black pepper and fresh chopped parsley. For the full printable recipe visit BakeItWithLove.com