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Prime Rib Soup

A flavorful beef vegetable soup recipe made with leftover Prime Rib bones, barley, and pasta.
Course Main Course
Cuisine Soup
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 230kcal
Author Amee

Equipment

  • Dutch Oven

Ingredients

  • 4 cups water
  • 6 cups beef stock divided
  • 1 tablespoon beef bouillon
  • ¼ cup red wine
  • 2 cloves garlic peeled
  • 2 sprigs fresh thyme
  • ¼ cup barley
  • 4 beef ribs cut from a cooked Prime Rib roast
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 3 large carrots peeled and chopped
  • ½ large Vidalia onion chopped
  • 1 stalk of celery chopped
  • 16 oz bag of frozen mixed vegetables
  • 4 oz uncooked Pappardelle noodles or 1 large Russet potato peeled and cubed
  • 2 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Combine in a Dutch oven: water, 4 cups of beef broth, 1 tablespoon beef bouillon, wine, garlic, thyme, barley, ribs, and bay leaf.
  • Bring to a boil, reduce heat to low and simmer for 2 hours with the lid on.
  • Cool to room temperature, remove the beef bones, and shred the meat. Discard the bones and refrigerate overnight.
  • The next day: Remove the soup base from the refrigerator and skim all of the solidified fat off the top.
  • In a skillet, heat the olive oil over medium heat and add the carrots, onion, and celery. Sauté for 5 minutes on medium-low heat, stirring occasionally, until vegetables have softened.
  • Add the remaining 2 cups of broth to the soup base and bring to a boil. Add the onion, celery, carrots, and frozen vegetables. Season with salt and pepper.
  • Simmer for 35 minutes, with the lid vented.
  • Add pappardelle, breaking into pieces as you drop the noodles into the soup, (or cubed potatoes), and cook 10-15 minutes more until the noodles are done or the potatoes are easily pierced with a fork. *see notes

Notes

If you prefer a more stew-like soup texture, cook the pasta in the soup as directed above.  The starch in the noodles will thicken the soup and soak up some of the broth.  If you prefer a brothier soup, cook the pasta in a separate pot according to package directions for an al dente texture.  Drain the cooked noodles and add them to the soup right before serving.

Nutrition

Calories: 230kcal | Carbohydrates: 37g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 1538mg | Potassium: 809mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8962IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 2mg