Prime Rib & Pappardelle

Instructions: 

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.

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