Prime Rib Pasta with Broccoli and Cheese
This dish features tender, juicy slices of beef paired with vibrant broccoli and a creamy, cheesy sauce. Quick pantry staples combine for a reliable weeknight meal that reduces waste and amps up flavor.
Equipment
- Large Pot
- Skillet
Ingredients
Ingredients
- 400 g Prime rib thinly sliced, or leftover roast
- 200 g Broccoli florets fresh
- 300 g Pasta of your choice
- 30 g Butter for sauce
- 250 ml Milk whole or half-and-half
- 125 ml Cream
- 150 g Shredded cheese cheddar or blend
- 1 clove Garlic minced
- 2 tbsp Flour for roux
- to taste Salt
- to taste Pepper
- to taste Chopped parsley for garnish
Instructions
- Start by bringing a large pot of salted water to a boil and cook the pasta until al dente, about 8–10 minutes.
- While the pasta cooks, heat olive oil in a skillet and sauté broccoli until it's bright and just tender, around 4–5 minutes; season with a pinch of salt.
- In the same skillet, melt butter and add garlic, cooking for 1 minute until fragrant. Stir in flour to create a light roux.
- Whisk in milk and cream, simmering until the sauce thickens. Lower the heat and mix in shredded cheese, stirring until smooth.
- Toss the drained pasta with the sauce, broccoli, and rib slices, adding a splash of pasta water to reach your desired consistency. Finish with pepper and chopped parsley.
Notes
Tip: Don't overcook the broccoli; you want it to be crisp-tender to keep its color and texture. Adding a bit of pasta water to the sauce helps it stick to every noodle and prevents the dish from drying out.