Ingredients:

  • 1.5 lbs leftover prime rib roast, cubed or thinly sliced
  • 1 tbsp neutral oil (grapeseed or avocado)
  • 1 lb cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.5 cup full-fat sour cream
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Cook the egg noodles in a large pot of salted water according to package instructions until al dente. Trim excess cold fat from the leftover prime rib and cut into bite-sized pieces. Allow meat to sit at room temperature for 10 minutes.
  2. Heat oil in a large cast-iron skillet over high heat until smoking. Add the beef in a single layer and flash-sear for 45–60 seconds per side to develop a crust while maintaining a pink center. Remove beef from the pan immediately and set aside.
  3. Melt butter in the same pan over medium-high heat. Add mushrooms and cook for 3–4 minutes until browned. Stir in the shallots and garlic, sautéing for 1 minute until fragrant.
  4. Deglaze the pan with beef broth and Worcestershire sauce, scraping the bottom to release the fond. Simmer for 5 minutes until reduced by half. Whisk in Dijon mustard and sour cream until smooth.
  5. Reduce heat to low. Fold the cooked noodles and seared prime rib into the sauce. Toss for 30 seconds to coat and warm through. Garnish with fresh parsley and thyme before serving.