Prime Rib Soup

This rich and satisfying prime rib soup is the best I've ever created. Hubby is always excited when I make a prime rib because he knows this soup made with leftovers will follow within a day or two. The ribs are sliced from the prime rib before serving and saved just for this recipe. I always buy a bone-in prime rib because it makes the roast better-tasting, and the ribs are a bonus not to be missed!


Recipes · Soups, Stews and Chili Recipes · Soup Recipes


Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 4 hrs 15 mins
Additional Time: 1 hrs
Servings: 4

Ingredients

Ingredients List

  • 4 beef ribs, trimmed from a cooked prime rib roast

  • 2 cups beef stock

  • 1 potato, peeled and cut into 3/4 inch pieces

  • 1 (8 ounce) package sliced fresh mushrooms

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • ΒΌ cup chopped fresh chives


Directions

  1. Place ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours.

  2. Remove ribs and allow to cool. Trim the meat from the ribs and cut into bite-sized pieces; refrigerate. Continue simmering broth until reduced to 1 cup; refrigerate until the fat congeals to the top.

  3. Skim and discard congealed fat. Pour broth into a saucepan along with meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Sprinkle with chives to serve.


Nutrition Facts (per serving)

Nutrition Facts
197 Calories
9g Fat
12g Carbs
18g Protein


Prev   Next