Prime Rib Soup
We do love our Prime Rib Roast, but when there’s a little leftover and we just don’t want to waste the yummy drippings and bones, then this is our go to leftover meal for Prime Rib.Print Pin
- 4 Ribs from a Smoked Prime Rib and as much meat as you can get after everyone has had their fill
- 6 cup water
- 1/4 cup barley
- 10 Baby Carrots
- 2 large Garlic Cloves, crushed
- 3 tsp Kosher Salt
- 1 tsp Fresh Ground Black Pepper
- 2 tbsp Beef Bouillon or Bovril
- 2 Potatoes, chopped
- 3 Large Carrots, peeled and chopped
- 3 Large Celery Stalks Chopped
- 1 Large yellow onion, diced
- 1 – 3 cup Beef Broth
- Au Jus from Prime Rib
- Salt and Pepper to Taste
- 1 cup Mixed Veggies
- Cook the prime rib with the bones attached and, after eating a hearty meal of it, save as much of the trimmed meat as possible. Trim the meat into 1 inch cubes for the soup. If it's not enough meat, then have a nice Rib Eye steak and save some of that meat as well. Set the meat aside for later.
- In a medium sauce pan, bring to a boil the water, beef bones, barley, carrots and garlic. Reduce heat, cover and simmer for at least 90 minutes. You can go longer, if you want, to make the broth base more intense, but you’ll have to add beef broth or water to get enough liquid for the soup.
- Remove from heat and allow to cool slightly, then remove and discard the bones and carrots. If you can find the garlic, remove it as well.
- Strain out any remaining bits of meat and barley and set aside.
- Refrigerate the broth to help the fat to rise to the top and congeal, this will make it easier to remove later. At this point, you can either continue on, or keep the broth refrigerated for up to 3 days.
- Remove the broth from the refrigerator, then remove and discard the layer of fat that has congealed on the top,
- Move the broth to a soup pot and bring to a boil.
- Add Bouillon (or Bovril), carrots, celery, potatoes, onion, Au Jus, beef broth, and the barley and meat you set aside to the soup. Add in the meat and make sure you have enough liquid to make it look like a soup. If not, add more broth or water.
- Reduce to a simmer, cover and cook for approximately 45 minutes or until the potatoes and carrots are fork tender, stirring occasionally. Remember to check the soup for flavor and add salt and pepper as necessary each time you open and stir.
- Serve! We like to have Sourdough bread with ours.