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.
Prime Rib Soup
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
- For the stock:
- 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.
- 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.
- Meanwhile, once the bones are cool enough to handle remove the meat and chop it fine.
- Skim the fat from the tops of the stock using a spoon. The stock can be frozen in freezer safe containers at this point.
- For the soup:
- 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
Richard says
May the food Gods forgive you for the most egregious error ever to befall a piece of Prime grade beef…. “well-done”. You should truly be ashamed of yourselves.
That said, very similar to what I have always done with the ribs, but I really enjoyed adding the mushrooms, but found using the leftover stems from a recent risotto recipe worked as well. Thank you and forgive my bit of sarcasm above (although I can not fathom well done tbh)
Bernadette says
Haha, it’s my family, not me! In recent years I’ve taken to roasting the prime rib to medium rare (if that), slicing it, and finishing in a pan on the stove for those that want more well done. As for the soup, I would add mushrooms, but my daughter doesn’t like them.
RICHARD says
Thank you for interpreting my comment as playful sarcasm (I had worried as it could easily be interpreted as snark!)
Fortunately, my kids quickly overcame certain food “dislikes” (onions, tomato’s, Mayo, mushrooms, etc.) through sheer peer pressure from our oldest son who, amazingly was born with a love for all food (although he did have an aversion for creamy or wet foods (mashed potatoes, chilli’s, stews, and ice cream even) although that was short lived.
I must admit, that I am beginning to move towards more “medium-rare to medium” on my Prime Rib, and, as I understand it, the higher fat content meats such as the rib-eye supposedly increase in flavor up to a medium cook as the fats break-down. But your method of cooking in the Au Jus is what they do at Lowry’s Prime-Rib.
For My next adventure, I purchased a choice grade Standing Rib roast on the cheap after Christmas, and have it in the freezer. I plan to interrupt the January/February/march doldrums by dry brining it and cooking it in my smoker before searing it. We will see how that turns out!
Oscar Gidas says
Was a little bland and needed some spicing up.
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Mart says
Stock was beautiful. Dark and rich, in frig now. Still trying to wrap myself around your second sentence, ‘well done!’ Thanks for your recipe!
Bernadette says
I made this again today, and will have new photos up soon. It’s better than I remember, just make sure to skim all the fat off that you can do it doesn’t taste greasy.
Starr says
We had prime rib for Christmas as well and I saved all 7 bones which are in the freezer just waiting for me to have a little time to do this. I just know your’s tasted great.
Bernadette says
Thanks! How did you end up with 7 bones when I only had 3? I think mine was a 6 pound prime rib, how big was your’s?
Cindy ~Hun... What's for Dinner? says
This looks perfect for the cold snowy weather we’ve been having lately!
Bernadette says
Thanks Cindy! I know, it’s been -30 wind chill here at times, it’s awful!