Prime Rib Over Noodles Leftover Magic Food

LEFTOVER PRIME RIB BEEF STROGANOFF

Steps:

• Start with a large, deep frying pan or dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.
• Add the all-purpose flour, combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire and Dijon.
• Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.
• Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.

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. ;)

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.