Recipe by Emily Tisdale
"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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beef ribs, trimmed from a cooked prime rib roast
potato, peeled and cut into 3/4 inch pieces
1 (8 ounce) package
sliced fresh mushrooms
chopped fresh chives
This soup was excellent and an superb way to use up our Christmas Eve prime rib. My family of 7 loved it and I loved the idea of not wasting a single ounce of an expensive prime rib (including the bones). Made as directed, but next year I will try simmering the bones in my crockpot overnight and then the next day doing the reduction. This might save on time because like another reviewer stated this took longer time period to reduce than the recipe called for. Since there were no measurements on the amount of water to cover on the bones, this time would vary person to person, depending on how much water they used. I simmered for about 2.5 hours on the stove and then finally ended up just boiling to reduce. Hence my idea to use my crockpot next time then either do a boiled reduction or do a simmering reduction. Thanks Emily! It was a hit with all 5 of my kids, and it was a hit with me because I finally have an awesome recipe to us with prime rib leftovers.
This recipe needed adjustments. Added red wine and Kitchen Bouquet to make broth richer. Also used Portabello Mushrooms, not button, and added onions, carrots & garlic to give it more depth. Definitely time consuming but well worth it. Served with crusty Artisan Bread and we couldn't get enough.
Loved this recipe. I had a 12 pound prime rib so I had 5 bones. I upped the recipe accordingly. I also knew I would want more meat so I cleaned and cubed a steak sized portion to add to the ribs so we could have more meat in the dish. So I guess I made it a stew/soup. Yes it is time consuming, but what good soup or stew isn't. Because I heavily season my prime rib roasts, I waited until after I added all the cooked ingredients before adding any salt or pepper. I did not add mushrooms because even though I love everything else, that is one thing this cook doesn't eat! lol I also chopped about three quarters of a bunch of green onions and threw them in about 5 min before it were finished to get some of the flavor into the soup. Bottom line is... the flavors were great, it was worth the effort and I look forward to making it again after my next prime rib. Thank you Emily!
I used the pressure cooker (20 min) for the bones. Added quick cook barley and it was an amazing soup that disappeared.
Excellent recipe. I added a few things as I always do. Worcestershire sauce, flour, half and half,carrots, garlic ,onion rosemary and thyme. Thickened it up a bit.
This was great! I added some more veggies, used two cans of beef broth and a some steak seasoning. A great use of left-over prime rib when you just can't eat another sandwich.
Simple and Delicious, I made a 3 rib Prime Rib roast for my Son and I for Christmas Dinner and then made this soup. Very Good!
I'm making this right now and so far, it smells delicious. Question - what is with the nutritional information?? I really can't see that it would be 1800 calories for ANY soup, let alone a broth based soup that you've skimmed the fat off of?
* Percent Daily Values are based on a 2,000 calorie diet.
Prime Rib Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 79
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