This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Have leftover prime rib or steak? Try one of my leftover prime rib recipes! These flavorful, easy recipes are ready in less than 30 minutes using leftover prime rib beef. The star example? My creamy prime rib penne pasta!
Jump to:
What to Do with Leftover Prime Rib
If you know me, you know how obsessed I am with beef—especially steak and prime rib. I have prepared prime rib every way imaginable, from prime rib in the oven, air fryer and Instant Pot, to smoked prime rib, prime rib on the grill, and sous vide prime rib.
The point is, I have prime rib leftovers to look forward to every year, which means I’ve had plenty of opportunities to come up with the best recipes for leftover prime rib! Bookmark your favorites and come back whenever you have prime rib leftovers or leftover steak!
Prime Rib Leftover Recipes
Prime Rib Penne Pasta
One of my favorite ways to use up my leftover prime rib is to make this incredibly creamy prime rib pasta. It’s simple, but the flavors blend together beautifully. My family is obsessed with this leftover prime rib pasta!
How to Make Prime Rib Pasta
- Heat olive oil in a skillet. Add onion (chopped) and sauté until translucent.
- Add garlic (minced) and cook for about one more minute.
- Then, add ⅔ lb. sliced cremini mushrooms and the butter and cook until tender, about 5-6 minutes. Stir continuously to avoid burning.
- Pour in heavy cream and lower the heat. Let simmer for about 5 minutes until the liquid is reduced.
- Add chopped sun-dried tomatoes, salt, pepper, and parsley to taste. Stir and remove from heat.
- Slice the prime rib or rib eye steak into thin slices.
- Cook penne pasta in a large pot with boiling water and salt.
- Remove from heat about 2 minutes before the time indicated on the packaging so it is just slightly underdone (al dente). Drain the pasta in a colander.
- Add the penne to the skillet with the sauce and stir. Then add the sliced prime rib. Return to heat and stir for about 1 minute in order to incorporate all the flavors.
- Serve immediately with parmesan cheese, more fresh parsley and freshly ground black pepper to taste. Enjoy!
Leftover Prime Rib Pasta Recipe Tips
- For an authentic Italian experience, cook the pasta in boiling salted water and leave it a bit “al dente,” as it will cook additionally in the skillet. Once it is cooked, drain it immediately and add it to the sauce.
- Don’t let the pasta sit in the colander; it might stick together and continue cooking in its heat.
Prime Rib Leftover Recipes FAQ
Tightly wrapped with saran wrap and stored in a plastic container in the refrigerator, it will last five days.
If you have leftover fat and drippings from your prime rib, those can be put to use, too! I recommend making homemade gravy. If you cooked a bone-in prime rib, you can also use the bones to make bone broth.
How to Reheat Prime Rib Pasta
You can reheat this dish easily in a skillet on the stove. Add a bit of olive oil or butter to the skillet and stir continuously while reheating for approximately 10 minutes. It reheats nicely.
Want more tips and tricks on cooking prime rib? See How to Cook Prime Rib for my comprehensive guide, written with years of experience cooking prime rib recipes!
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!
Recipe
Leftover Prime Rib Recipes
Equipment
Ingredients
- ¾ lb leftover roasted prime rib or ribeye steak if cooking from scratch
- 2 Tbsp. olive oil extra virgin
- 2 Tbsp. butter
- 1 cup heavy cream
- ⅔ lb. penne pasta
- ½ onion finely chopped
- 2 garlic cloves minced
- ⅔ lb. cremini mushrooms sliced
- 1 cup sun-dried tomatoes chopped
- sea salt and pepper to taste
- fresh parsley to taste
- grated parmesan optional
Instructions
Skip this step if you are using leftover prime rib
- Season the ribeye 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). Use very simple ribeye seasoning: just sea salt and freshly ground black pepper to taste.
Creamy Penne Pasta
- 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.Then, add ⅔ lb. sliced cremini mushrooms and the remaining 1 Tbsp. butter and cook until tender, about 5-6 minutes. Stir continuously to avoid burning.
- Pour in 1 cup heavy cream and lower the heat. Let simmer for about 5 minutes until the liquid is reduced.
- Add 1 cup chopped sun-dried tomatoes, salt, pepper, and parsley to taste. Stir and remove from heat.
- Slice the prime rib or rib eye steak into thin slices.
- Cook ⅔ lb. penne pasta in a large pot with boiling water and salt. Remove from heat about 2 minutes before the time indicated on the packaging so it is just slightly underdone (al dente). Drain the pasta in a colander.Add the penne to the skillet with the sauce and stir. Then add the sliced prime rib. Return to heat and stir for about 1 minute in order to incorporate all the flavors.
- Serve immediately with parmesan cheese, more fresh parsley and freshly ground black pepper to taste. Enjoy!
Notes
- Heavy cream can be substituted with half and half if you prefer your dish lighter.
- Grated parmesan is optional for this recipe as the sauce is already creamy and buttery enough even without it, but you can add it for extra richness.
- Cooking pasta: for a real Italian experience cook the pasta in boiling salted water and leave it a bit “al dente” as it will cook additionally in the skillet. Once it is cooked, drain it immediately and add it to the sauce. Don’t let it sit in the colander because it might stick together and will also continue cooking on its own heat.
Nutrition
Photography by Daniela Lambova
Sandi says
This is wonderful! Never before have I enjoyed my leftover rib roast. I was feeding five so I used the recipe for six and did not have a single scrap left. Since of us are big sun-dried tomato fans we did use a little less that the recipe asked for and did a fine chop. I actually think this made it better because instead of getting a big bite of tomato, you simply got this nice pop of flavor in almost every fork full. My daughter took the recipe home with her to use on her leftover tenderloin.
Isabel Laessig says
Thanks so much for sharing this with me, Sandi! This recipe is always a favorite at our house too. I am so happy your family enjoyed it.
Jane S says
Oh my! This is so very good! No onions or mushrooms for me (not a fan). And I only had cavatappi no. 87 pasta (no clue) on hand. This pasta was awesome. Next time, I’ll use it again.
Em Beitel says
Jane, we’re so glad you enjoyed it! Thank you for leaving us a comment! Cavatappi is delicious. What a great choice!
Gelcys Williams says
Just cooked it to use some of the steak leftovers we had. Great, this recipe is a keeper!!!
Em Beitel says
That is so awesome – we are so glad you enjoyed it! Thank you!
Mary M says
Made this with my leftover Prime Rib from New Years Day and was delicious. Will definitely be making again with Rib Eye Steak. Wish I could post a picture because it came out just like yours. Thank you for the new meal planner idea
Em Beitel says
That is awesome, Mary! Thank you so much for sharing and we would love to see a picture! Feel free to email it to us!
Karen says
Any ideas for a substitution for the sun dried tomatoes? I’d like to make this tonight and that’s the only ingredient I don’t have. Was considering adding a bit of red pepper, finely chopped, to add color/flavor?
Em Beitel says
Hi Karen! Thank you so much for your question. You can use grape tomatoes and saute them in a little bit of olive oil or you can omit the sundried tomatoes all together. A bit of red pepper sounds yummy! We hope you love it!
Emily says
If I had just saved pasta water to thin the sauce out with at the end, this would have been perfect and added just the right amount of salt.
Em Beitel says
Hi Emily! We hope you enjoyed it regardless – it sounds like it was still good! Thank you very much!
Patty says
I made this with leftover prime rib from New Years Day and it was absolutely fantastically delicious! My husband said make sure you save this recipe so you can make it again. I followed the recipe except, I used pappardelle pasta and I added about a 1/4 cup of white wine. Thank you for sharing a wonderful recipe that I will make over and over again.
Em Beitel says
Patty, that is awesome! Thank you so much! We’re so glad you and your husband enjoyed it, and those edits sound delicious.
Julie J says
I made this for lunch with leftover Tbone steak and since all of my family preference is medium rare and lower, I didn’t have any fresh mushrooms. It tasted good 👍 😋 I’ve added it my favorite recipes list. I will have to try this with leftover prime rib since I always make a larger one than necessary since I never know who will be showing up 😊
Em Beitel says
That is so awesome, Julie! It’s so delicious with steak. Thank you for sharing!
Karen says
Fabulous, fast and easy. I didn’t have mushrooms so I used cooked carrots and peas. We loved it. I think you could sub a lot of different left over meat but the prime rib in the cream sauce was decadent! Thanks.
Em Beitel says
That is awesome to hear, Karen. We’re so glad you enjoyed it – carrots and peas are a perfect combo for this dish! You could definitely use different cuts (it’s great with leftover steak, too). Thank you for your comment!
Rosie Miller says
This was Devine!
Suggestion: using the bones and meat
from leftover prime rib
dinner to make mushroom, barley and prime rib soup sends this soup to a whole new universe! Use leftover aus jus to give an absolutely silky flavor. My family loves this as much as the dinner it came from.
I was brought up having a family meal every night and a special dinner on Sundays. I brought my kids (and husband) up the same way
Preparing a full meal every night delayed dinner a little bit, but everyone loved it and our Kids’ friends always hoped for an invitation to Sunday dinner. My husband and I are both 75 and empty testers. Everyday when I ask him what he wants for dinner he always asked what day it is, wondering if a special dinner is in his future that day!
Isabel Laessig says
This made my day, Rosie! I’m so glad you all enjoyed it! Fantastic idea to use the bones and meat to make a soup. That sounds absolutely delicious. I wish I had your recipe!