Prime Rib and Bleu Cheese Pasta


  • 4lbs. prime rib, cubed
  • 2oz olive oil
  • 1lb. mushrooms, sliced
  • 1 large onion, julienned
  • 16oz red wine
  • 16oz beef stock
  • 32oz heavy cream
  • 3 tbsp Ben's Heffer Dust
  • 8oz bleu cheese
  • 3lbs. cooked penne pasta


  • Pre-heat Matador over hight heat with olive oil.
  • Add the cooked prime rib and cook for 3-4 minutes until all sides are golden brown.
  • Add the mushrooms and onions and cook until vegetables are tender (4 minutes).
  • Deglaze with the red wine and reduce until almost dry. 
  • Add the beef stock and reduce by half.
  • Add the cream, Heffer Dust, and bleu cheese, then reduce until thick.
  • Add the cooked pasta and cook for 2-3 minutes until the pasta is well coated in the sauce.