Leftover Prime Rib Pasta

• Meat

  • 1 Prime rib

• Produce

  • 1 Garlic clove
  • 8 oz Mushrooms, white

• Canned Goods

  • 3/4 cup Beef broth

• Condiments

  • 3 tbsp Worcestershire sauce

• Pasta & Grains

  • 3/4 lb Penne pasta, cooked

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Half & half
  • 1/4 cup Parmesan cheese, grated
  • 1 Parsley and parmesan cheese

• Beer, Wine & Liquor

  • 3/4 cup Red wine

Found on macandmolly.com

Ingredients

• 8 oz. sliced white mushrooms
• 4 tablespoons butter – divided
• 1 garlic clove – minced
• 3/4 cup red wine
• 3/4 cup beef broth
• 1/2 cup half & half
• 1/4 cup grated Parmesan cheese
• 3 Tablespoons Worcestershire sauce
• 3/4 lb. penne pasta – cooked
• Leftover prime rib – diced
• Salt
• Black pepper
• Parsley and Parmesan cheese for topping

Directions

• Melt butter in large skillet. Brown mushrooms in melted butter and remove, set aside. Cook your garlic in the same pan and add your chopped prime rib. Pour in your win and simmer for about 3 minutes, until its reduced by half. Add your beef broth, half & half, Parmesan, Worcestershire sauce and salt and pepper to taste. Bring to a slow simmer until the sauce has thickened and then melt in the additional 2 Tablespoons of butter. Add in your cooked pasta and mushrooms and toss to coat. Top with parsley and some extra Parmesan cheese.