Prime Rib Pasta Recipes

PRIME RIB PASTA

Steps:

• 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.

PRIME RIB OVER NOODLES (LEFTOVER MAGIC!)

Steps:

• 1. Cut your left over beef into bite size pieces. I trim most all of the fat off as well. Set aside.
• 2. In a large frying pan, heat up the olive oil and add onion. Saute until tender and almost browned. Add garlic and saute for a minute. Add the beef broth,salt,pepper and thyme. In a small bowl, combine flour with 4 Tablespoons of cold water. Mix until smooth.
• 3. Add the flour/water mixture to the beef broth and stir until it bubbles. Simmer, uncovered until slightly thickened. Add the browning sauce and thawed frozen veges. Heat through. Add the beef last, and warm it up in the sauce.
• 4. Serve over your favorite noodles.
• 5. Remember to save the bones from your prime rib! They make a wonderful beef stock for soup when boiled down. Remember to render the beef stock before you give the dog the bones. ;)

COPYCAT APPLEBEES CREAMY PENNE PASTA WITH SLICED PRIME RIB

Steps:

• Preheat oven to 325 degrees F.
• Season both sides of the steak with salt and pepper.
• Place a large cast iron skillet over medium high heat with 1 tablespoon butter and 1 tablespoon oil. Once very hot, place the steak in and cook for 5 minutes on the first side. Flip over and transfer to the oven and cook for 5 minutes. Remove from the oven and let rest.
• Add the remaining butter and oil to another large skillet and set over medium-high heat. Once hot, add the shallot and garlic and cook until softened, about 2 minutes. Stir in the mushrooms and cook, stirring often, until they've browned, about 8 minutes.
• Cook the pasta according to package directions. Drain and set aside.
• Add the cream, lower the heat and simmer until reduced and thickened, about 10 minutes. Stir in ¾ cup of the parmesan and the sun dried tomatoes. Stir in the cooked pasta and parsley and stir until evenly combined.
• Slice the steak into thin slices on an angle and then add to the pasta. Stir until just combined. Serve with parsley and parmesan on top.

LEFTOVER PRIME RIB WITH PASTA RECIPE

Steps:

• Cook the pasta. In a large skillet saute the onions and garlic in the olive oil. Add the prime rib pieces. Sprinkle on the flour trying to avoid lumps. Add the black pepper, parsley, and thyme. Stir well to ensure that the flour is evenly distributed. Add the beef broth and reduce heat to a simmer. Simmer until the sauce is the thickness you desire. Add in the cooked penne pasta and toss well to combine.