Ingredients:

  • 1 lb leftover prime rib, thinly sliced or cubed
  • 2 tbsp unsalted butter or beef tallow
  • 0.5 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 8 oz cremini mushrooms, sliced
  • 1 large shallot, minced
  • 2 cloves garlic, crushed
  • 1 cup beef bone broth
  • 0.5 cup sour cream
  • 1 tbsp Worcestershire sauce
  • 12 oz wide egg noodles

Instructions:

  1. Remove cold prime rib from the refrigerator and slice against the grain while chilled to ensure clean cuts. Let sit at room temperature for 10 minutes.
  2. Heat a large cast iron skillet over medium-high heat with butter or tallow. Once shimmering, sear beef in a single layer for 45–60 seconds per side until a crust forms. Immediately remove beef from the pan.
  3. In the same skillet, sauté mushrooms, shallots, and garlic in the residual fat, scraping the bottom of the pan to incorporate the fond.
  4. Stir in beef bone broth and Worcestershire sauce. Simmer until slightly reduced. Whisk in sour cream over low heat.
  5. Gently fold the seared beef and cooked egg noodles into the sauce, allowing the residual heat to warm the meat to approximately 110°F (43°C) to preserve tenderness.