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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Prime Rib Soup Recipe

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This recipe for Prime Rib Soup is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
3 to 4 beef ribs, from a leftover rib roast
8 c. low-sodium beef broth
2 c. water
1 bay leaf
2 sprigs thyme
2 sprigs rosemary
Kosher salt
Freshly ground black pepper
1/2 c. red wine
1 c. barley
Directions:
Directions:
In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beef ribs and cover with broth and water. Add bay leaf, thyme, and rosemary. Season with salt and pepper.

Cover with lid and bring to a boil. Reduce heat and let simmer until meat is tender and falling apart, 1 hour and 30 minutes. Add more broth as necessary.

Remove ribs, bay leaf, thyme, and rosemary. Shred meat with a fork and discard thyme and rosemary.

Return to pot and add red wine and barley. Simmer until barley is tender, 1 hour. Season with more salt and pepper to taste.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
It is a great way to use your bones from your prime rib roast.

 

 

 

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