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incredible prime rib soup

Recipe by
Alix E
The terminally messy desk, TX

Want a way to use up every bit of that pricey holiday prime rib? Want a change from beef stew? Look no further! This is a great way to get some additional meals out of your prime rib and get a perfect winter soup as well. Pair it with some hot biscuits, serve it on a cold night, and warm yourself from the inside out!

yield 8 serving(s)
prep time 20 Min
cook time 12 Hr
method Stove Top

Ingredients For incredible prime rib soup

  • 3-5
    prime rib bones
  • prime rib drippings (if available)
  • better than bouillon beef (if drippings are not available, to taste)
  • 2 lg
    sweet onions, peeled and diced; separated
  • 4
    carrots, peeled and sliced
  • 1 lg
    russet potato (or 2 medium)
  • 12 oz
    bag egg noodles
  • 3
    ribs celery, sliced
  • 3 lg
    portobello mushrooms, gills scraped out and cubed into bite-sized chunks (if desired; if not, add more meat or potato)
  • bits and pieces from the carving of the roast or unused leftovers too small to reheat and serve, if available
  • water
  • 2
    large sprigs fresh rosemary
  • 1 tsp
    dried thyme
  • 1/2 c
    red wine (not sweet and not cooking wine)
  • 2 Tbsp
    minced garlic, separated
  • 1 dash
    soy sauce* (only if you're using mushrooms)
  • 32 oz
    beef broth

How To Make incredible prime rib soup

  • 1
    Save your prime rib bones and, if possible, your drippings from your prime rib, along with any small bits and pieces that might be left over, either from carving or from servings. Refrigerate until ready to make soup. DO NOT SCRAPE BONES.
  • 2
    Put bones in large stock pot or dutch oven and cover with water, an inch over the top. Add 1 chopped-up sweet onion, 1 tablespoon minced garlic and 2 sprigs fresh rosemary. Optional: fresh thyme, if available.
  • 3
    Simmer bones on lowest heat for several hours (my four bones took about four hours.) The amount of time needed depends upon the number of bones and amount of water and meat. DO NOT COVER. It's done when the meat parts easily from the bone.
  • 4
    Remove each rib and remove all the meat from the bones. Set aside. Discard bones. Strain stock, discarding the onion and herbs. Allow the stock to cool to room temperature, then either put the container with the stock into an ice bath or refrigerate it overnight. The fat will congeal on top of the liquid and can be easily removed. The stock will still have all the good flavor of your roast, but almost no fat.
  • 5
    After removing the fat, put stock back on stove in a large, heavy dutch oven or pot. Add beef broth, drippings (if you have them; I rarely do) and red wine. You can also add Better than Bouillon beef to taste. Warm to a simmer and adjust again to taste.
  • 6
    Add the other onion, the carrots, the celery, the second tablespoon of garlic, the dried thyme, the potato, and the splash of soy sauce. (Do not add soy sauce if you're not using mushrooms; I add this only for the umami boost.) Turn temperature to low and cook until potato and carrots are soft.
  • 7
    Add noodles, cubed mushrooms (if using) and the meat from the bones and the meat scraps. Cook another twenty to thirty minutes, or until noodles are ready to eat, the beef bits are warmed through and the mushrooms have soaked up the broth and are soft.
  • 8
    Serve and enjoy! We like this with hot biscuits.
  • 9
    Fair warning: this recipe is very simple but it does take quite a while due to the time it takes to make the stock and let it cool. Once soup assembly starts, however, it takes only a couple of hours of cooking and a little chopping. I recommend doing the stock on one day and assembling the soup the next day. Despite the long prep time for the stock, it really is very easy.
  • 10
    Additional notes: You can use sliced mushrooms if you want, but the cubed, bigger mushrooms really do add a lot of good texture. If you dislike mushrooms, you can leave them out entirely and throw in another potato or more meat. *Do* add the wine; it counters the last trace of fattiness in the meat, and you won't taste it at all (and I'm someone who doesn't like to taste wine in food, either.) I generally use Bogle Essential Red, which is inexpensive, easy to find in most grocery stores, and not too heavy on tannins. Just do make sure you use wine that you can actually drink, NOT cooking wine! Likewise, some people may wonder at the addition of soy sauce, but a small dash (note, *small* dash) works wonders to bring out the umami in any dish with mushrooms, and you won't taste it at all. Leftovers are even better the second day! I would recommend heating on the stove versus microwave so the beef doesn't get tough.

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