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!
8.8ozpenne pasta(cooked, drained, and rinsed in cool water - I used Creamette Homestyle penne pasta)
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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 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.
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.