This delicious prime rib soup is a simple and hearty meal that’s perfect for using up leftovers. It’s quick to make with basic ingredients like potatoes and mushrooms, and it’s packed with rich flavors. You’ll love how tender the beef is and how comforting the hot broth feels, especially on chilly days!
Ingredients Needed
- 4 beef ribs (from a cooked prime rib roast)
- 2 cups beef stock
- 1 medium potato (peeled and cut into ¾-inch cubes)
- 8 ounces fresh sliced mushrooms (1 package)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup fresh chives (chopped)
How To Make Prime Rib Soup
- Cook the ribs: Place the ribs in a large pot and cover with water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 2 hours, or until the meat easily falls off the bones.
- Prepare the meat: Remove the ribs from the pot and let them cool. Trim the meat off the bones, cut it into bite-sized pieces, and refrigerate.
- Reduce the broth: Continue simmering the broth in the pot until it reduces to about 1 cup. Refrigerate the reduced broth until the fat solidifies on top.
- Skim the fat: Skim off and discard the congealed fat from the top of the refrigerated broth.
- Combine ingredients and cook: Pour the reduced broth into a saucepan. Add the reserved meat, beef stock, potato cubes, mushrooms, salt, and pepper. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- Garnish and serve: Sprinkle the soup with fresh chives before serving.
Recipe Tips
- Trim meat carefully: Ensure you remove all the meat from the ribs after cooking for maximum flavor and no waste.
- Reduce broth properly: Let the broth simmer until reduced to 1 cup for a rich and concentrated flavor.
- Cut potatoes evenly: Chop the potatoes into equal-sized cubes so they cook evenly and don’t end up undercooked.
- Skim fat thoroughly: Chill the broth and remove the solidified fat to avoid greasy soup.
- Season to taste: Adjust salt and pepper as needed after simmering to get the flavor just right.
How To Store Leftovers
- Refrigerate: Store leftovers prime rib soup in an airtight container in the fridge for up to 3 days.
- Freeze: Transfer leftovers prime rib soup to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.
- Reheating: Heat leftovers prime rib soup on the stovetop over medium heat for 3 minutes, stirring occasionally, or microwave in a microwave-safe bowl in 1-minute intervals until fully warmed.
Nutrition Fact
Serving Size: 1 cup
- Calories: Approximately 220
- Total Fat: 15g
- Saturated Fat: 4.5g
- Cholesterol: 25mg
- Sodium: 980mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 10g
More Recipes:
Prime Rib Soup
Description
This delicious prime rib soup is a simple and hearty meal that’s perfect for using up leftovers. It’s quick to make with basic ingredients like potatoes and mushrooms, and it’s packed with rich flavors. You’ll love how tender the beef is and how comforting the hot broth feels, especially on chilly days!
Ingredients
Instructions
- Cook the ribs: Place the ribs in a large pot and cover with water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 2 hours, or until the meat easily falls off the bones.
- Prepare the meat: Remove the ribs from the pot and let them cool. Trim the meat off the bones, cut it into bite-sized pieces, and refrigerate.
- Reduce the broth: Continue simmering the broth in the pot until it reduces to about 1 cup. Refrigerate the reduced broth until the fat solidifies on top.
- Skim the fat: Skim off and discard the congealed fat from the top of the refrigerated broth.
- Combine ingredients and cook: Pour the reduced broth into a saucepan. Add the reserved meat, beef stock, potato cubes, mushrooms, salt, and pepper. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- Garnish and serve: Sprinkle the soup with fresh chives before serving.
Notes
- Trim meat carefully: Ensure you remove all the meat from the ribs after cooking for maximum flavor and no waste.
- Reduce broth properly: Let the broth simmer until reduced to 1 cup for a rich and concentrated flavor.
- Cut potatoes evenly: Chop the potatoes into equal-sized cubes so they cook evenly and don’t end up undercooked.
- Skim fat thoroughly: Chill the broth and remove the solidified fat to avoid greasy soup.
- Season to taste: Adjust salt and pepper as needed after simmering to get the flavor just right.
Prime Rib Soup
