Ingredients

The following ingredients have 8 Servings
  • 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))

Instruction

  • 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.