This rich and satisfying prime rib soup is the best I've ever created. Hubby is always excited when I make a prime rib because he knows this soup made with leftovers 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 bone-in prime rib because it makes the roast better-tasting, and the ribs are a bonus not to be missed!
Ingredients
- beef ribs, trimmed from a cooked prime rib roast: 4 piece
- beef stock: 2 cups
- potato, peeled and cut into 3/4 inch pieces: 1 piece
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- salt: 1 tsp
- black pepper: 1 tsp
- fresh chives: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place 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. Dotdash Meredith Food Studios
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Remove ribs and allow to cool. Trim the meat from the ribs and cut into bite-sized pieces; refrigerate. Dotdash Meredith Food Studios
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Continue simmering broth until reduced to 1 cup; refrigerate until the fat congeals to the top. Dotdash Meredith Food Studios
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Skim and discard congealed fat. Dotdash Meredith Food Studios
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Pour broth into a saucepan along with meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Sprinkle with chives to serve. Dotdash Meredith Food Studios
