Prime Rib Soup

Name: Prime Rib Soup
Prep time: 15 min
Cook time: 225 min
Yield: 4
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

⏱️ Ready in 4h 🥄 Prep 15 min 🔥 Cook 3h 45m 👥 4 servings 👁️ 1 views

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!

★ ★ ★ ★ ★ — (0 ratings)

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Prep 15 min

Cook 3h 45m

Serves 4

Difficulty Hard

🛒 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

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 197

% Daily Value*

Total Fat 8.7g 11%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 655mg 28%

Total Carbohydrate 11.5g 4%

Dietary Fiber 1.5g 5%

Total Sugars 3g

Protein 18g 36%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.