Prime Rib & Pappardelle

Printable Recipe
Recipe & Photo By: Sakya Schuler
Serving Size: 4-6


½ lb Pappardelle’s Plain (No Egg) Pappardelle
¾ lb. leftover roasted prime rib or rib eye steak
2 tbs. olive oil extra virgin
2 tbs. butter
1 cup heavy cream (or half and half for lighter version)
½ onion, finely chopped 2 garlic cloves, minced
½ lb. cremini mushrooms, sliced
6-8 asparagus spears, cut into one inch pieces
1 cup sun-dried tomatoes, chopped
Sea salt and pepper, to taste
Fresh parsley, to taste
Grated Parmesan, to taste 4-6 slices of bacon, cooked and crumbled Horseradish Sauce (optional)

Optional horseradish sauce drizzle:
3 tbs. horseradish
1 tbsp. vinegar
1 cup sour cream
2 tsp. sugar
1 ½ tsp. dry mustard


  1. *Skip this step if you are using leftover prime rib* Season the rib eye steak and cook it on a skillet in 1 Tbsp. olive oil between 3 and 7 minutes on each side until it reaches your desired doneness (135°F for medium rare, 145 °F for medium). You need a very simple ribeye seasoning: just sea salt and freshly ground black pepper to taste.
  2. Heat 1 Tbsp. olive oil in another skillet. Add ½ an onion (chopped) and sauté until translucent. Add 2 cloves garlic (minced) and cook for about one more minute.
  3. Add 2/3 lbs. sliced cremini mushrooms, asparagus, and the remaining 1 tbs butter and cook until tender - about 5-6 minutes. Stir continuously to avoid burning. Pour in 1 cup heavy cream (or half and half if you prefer a lighter dish) and lower the heat. Let simmer for about 5 minutes until the liquid is reduced.
  4. Add 1 cup chopped sun-dried tomatoes, salt, pepper, and parsley to taste. Stir and remove from heat.
  5. Slice the prime rib or rib eye steak into thin slices.
  6. Cook pasta in a large pot with boiling water and salt for about 8-10 minutes or until al dente. Drain the pasta in a colander.
  7. Add the pasta to the skillet with the sauce and stir. Add the sliced prime rib. Return to heat and stir for about 1 minute in order to incorporate all the flavors.
  8. Serve immediately with parmesan cheese, crumbled bacon, more fresh parsley and freshly ground black pepper to taste.

Horseradish Sauce:
  1. Heat all ingredients in a saucepan.
  2. Blend well, using a whisk.
  3. Immediately upon simmer, remove from heat.