Prime Rib Soup

I made a prime rib for the first time for Christmas dinner. It turned out very good, although everyone in my family wanted it well done and it wasn’t cooking fast enough so we did end up slicing it and finishing the slices in a pan with the meat juices. I didn’t want those meaty bones going to waste, so I decided to make soup out of them.

Prime rib is expensive, but is so flavorful it requires minimal seasoning. I used a rub of salt, pepper, and garlic powder on mine. I wanted to stick with the same minimal seasoning with the stock for this soup, and simmer long and slow to bring out the best flavor without adding any other beef base. Be sure to use meaty bones, so that after the stock simmers you can chop up the meat to add to the soup, it tastes wonderful!

In order to make the broth flavorful and not fatty, I poured the cooked stock into 2-3 cup containers and put it in the refrigerator until the fat rose to the top and solidified as much as possible in order for me to still make the soup that night. If you have the time it would be best to make the stock the night before, refrigerate overnight, and then skim the fat before continuing with the soup. In my case I refrigerated the stock in the containers for about two hours.

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Prime Rib Soup

Prep Time

30 mins

Cook Time

3 hrs 30 mins

Total Time

4 hrs

 

Leftover bones from a cooked prime rib give this soup wonderful flavor!

Course: Soup

Servings: 4

Calories: 312 kcal

Author: Bernadette

Ingredients

• For the stock:
• meaty bones ribs from a fully cooked prime rib (I had 3 ribs)
• 4 large carrots peeled and cut into large pieces
• 1 medium yellow onion quartered
• 4 whole cremini mushrooms
• 3 cloves garlic unpeeled
• For the soup:
• 2 large stalks celery chopped
• 2 large carrots peeled and chopped
• 3 small/medium potatoes peeled and chopped
• prime rib meat pulled from bones and chopped fine
• 1 cup frozen peas
• salt and pepper to taste
• dash onion powder or garlic powder optional, taste soup before adding

Instructions

1. For the stock:
2. Put all stock ingredients in a large pot and cover with water, plus a few inches. Bring to a boil, reduce heat and cover. Simmer, covered for two hours, stirring occasionally. After two hours remove the lid and continue to simmer for one more hour.
3. Strain the stock through a fine mesh colander into another large pot. Reserve meaty bones, discard vegetables. Pour the stock into small containers and refrigerate at least two hours, uncovered, or overnight, covered.
4. Meanwhile, once the bones are cool enough to handle remove the meat and chop it fine.
5. Skim the fat from the tops of the stock using a spoon. The stock can be frozen in freezer safe containers at this point.
6. For the soup:
7. Bring 8-10 cups of the stock to a boil in a large pot, add all of the vegetables except the peas, reduce the heat and simmer until the vegetables are tender. Taste the soup and adjust seasonings. Add the peas and chopped prime rib meat and cook for a few minutes more, or until peas are tender. Serve immediately.

Nutrition Facts

Prime Rib Soup

Amount Per Serving

Calories 312 Calories from Fat 63

% Daily Value*

Fat 7g11%

Cholesterol 22mg7%

Sodium 99mg4%

Potassium 1231mg35%

Carbohydrates 38g13%

Fiber 9g38%

Sugar 8g9%

Protein 14g28%

Vitamin A 15655IU313%

Vitamin C 41.5mg50%

Calcium 109mg11%

Iron 6.1mg34%

* Percent Daily Values are based on a 2000 calorie diet.