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Prime Rib Soup

By: Emily Tisdale  Supporting Member (Click to learn more about Supporting Membership)
"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!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 275 people have saved this

Prep Time:
15 Min
Cook Time:
3 Hrs 45 Min
Ready In:
7 Hrs

Servings  (Help)

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Original Recipe Yield 4 servings
 

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
  • 1/4 cup chopped fresh chives

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1839 | Total Fat: 165.3g | Cholesterol: 345mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by DEBI651 
My husband and son just raved about this soup! The only thing I found was, it took too long... MORE

 
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