Prime Rib Soup

Prime Rib Soup

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!"


7 h servings 197 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  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.
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  1. 44 Ratings


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.

Excellent recipe. I added a few things as I always do. Worcestershire sauce, flour, half and half,carrots, garlic ,onion rosemary and thyme. Thickened it up a bit.

This was great! I added some more veggies, used two cans of beef broth and a some steak seasoning. A great use of left-over prime rib when you just can't eat another sandwich.

Simple and Delicious, I made a 3 rib Prime Rib roast for my Son and I for Christmas Dinner and then made this soup. Very Good!

I'm making this right now and so far, it smells delicious. Question - what is with the nutritional information?? I really can't see that it would be 1800 calories for ANY soup, let alone a broth...

VERY good soup! I did start with sauteing chopped onion and celery in butter, then added the prime rib, beef stock; added carrots and two potatoes. I already had rosemary, garlic & thyme coated...

My husband and son just raved about this soup! The only thing I found was, it took too long for it to cook down. Leave plenty of time to cook this! Worth it!