Prime Rib Soup recipe

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Ingredients

4 beef ribs, trimmed from a cooked prime rib roast
2 cups beef stock
1 potato, peeled and cut into 3/4 inch pieces
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon salt
1 teaspoon black pepper
¼ cup chopped fresh chives

Nutrition Info

197.3 calories
carbohydrate: 11.5 g
cholesterol: 40.7 mg
fat: 8.7 g
fiber: 1.5 g
protein: 18 g
saturatedFat: 3.6 g
servingSize: -
sodium: 655.4 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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!

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