Prime Rib Pasta

Ingredients · for 8 (scales to your household)

• 2 lbs Prime rib roast ((cut into bite-size pieces and fatty pieces set aside)) $41.73
• 1/4 cup Prime rib red wine au jus ((more or less, even out with the beef broth)) $0.14
• 1 cup Beef broth $0.55
• 8 oz Baby portabella mushrooms ((washed and sliced)) $2.44
• 1 Tbsp Garlic ((minced)) $0.05
• 8.8 oz Penne pasta $1.68

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. 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.
2. Cook your pasta according to the package instructions. Drain and rinse in cool water, then set aside.
3. 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.
4. Saute the sliced baby portabella mushrooms and minced garlic in the beef sauce. Cook until the mushrooms are tender, about 5 minutes.
5. Add the sliced prime rib meat, stir into the mushroom garlic sauce, and heat through until warm or about 5-10 minutes.
6. Serve over the cooked pasta, garnished with coarse ground black pepper and fresh chopped parsley.

Per serving