Prime Rib Pasta Food

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.

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.