Prime Rib Soup

Prime Rib Soup

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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Ingredients

7 h servings 197 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 39
  1. 48 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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. Def...

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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 ...

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...

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.

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!

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.

VERY good soup! I did start with sauteing chopped onion and celery in butter, then added the prime rib, beef stock; added carrots and two potatoes. I already had rosemary, garlic & thyme coated...

A little time consuming, but it's worth it! I used barley instead of the potato, just because that's what I had handy. Came out excellent!

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...

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