Prime Rib Soup

Prime Rib Soup

35
Emily Tisdale 11

"This rich and satisfying soup is the best I've ever created. Hubby is always excited when I make a prime rib because he knows this soup 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 prime rib with the bones in because it makes the roast better tasting and the ribs are a bonus not to be missed!"

Ingredients

7 h {{adjustedServings}} servings 197 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place the 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. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
  2. Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

35
  1. 44 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This soup was excellent and an superb way to use up our Christmas Eve prime rib. My family of 7 loved it and I loved the idea of not wasting a single ounce of an expensive prime rib (including ...

Loved this recipe. I had a 12 pound prime rib so I had 5 bones. I upped the recipe accordingly. I also knew I would want more meat so I cleaned and cubed a steak sized portion to add to the ribs...

I used the pressure cooker (20 min) for the bones. Added quick cook barley and it was an amazing soup that disappeared.