Papparadelle with Prime Rib & Mushroom Sauce
Went to Crystal Mountain yesterday. This is another perfect apres ski meal, not only because it is so satisfying in your belly, but for its ease. Remember the prime rib roast from a couple days ago? Well, these are the leftovers. When I make gravy for the roast, I always make extra in anticipation of this follow up meal. Slice up some button mushrooms and saute in olive oil until softened. Deglaze with a little red wine and then add the leftover gravy and bring to a boil. And since it's the Emertons, a dollop of cream finds its way into the pot. Add the sliced prime rib at the very end just to heat. Chris always loves it when I make prime rib because he knows this is just around the corner!