Print: 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!

Prep

19 min

Cook

127 min

Servings

Difficulty

Hard

Ingredients

4 beefs ribs , trimmed from a cooked prime rib roast
2 cups beef stock
1 potato , peeled and cut into 3/4 inch pieces
1 large carrot , Optional
1 , 8 ounce
1 teaspoon salt
1 teaspoon black pepper
0.25 cups chopped fresh chives

Instructions

1 Gather all ingredients.
2 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.
3 Remove ribs and allow to cool. Trim the meat from the ribs and cut into bite-sized pieces; refrigerate.
4 Continue simmering broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
5 Skim and discard congealed fat.
6 Pour broth into a saucepan along with meat trimmings, beef stock, potato, carrots, 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 per serving

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