Ingredients: |
Ingredients: Bone Broth (Optional)
4 prime rib roast bones (3+ bones)
2 medium carrots (fresh or roasted, roughly chopped)
3 ribs celery (fresh or roasted, roughly chopped)
1 small yellow onion (fresh or roasted, roughly chopped)
3 cloves garlic (fresh or roasted, roughly chopped)
1 tablespoon apple cider vinegar
2 whole bay leaves
Prime Rib Soup
1 ½ lbs prime rib roast (leftover portion cut into bite-sized pieces)
1 tablespoon olive oil (extra virgin)
½ cup yellow onion (chopped, or use sweet or white onion)
1 teaspoon garlic (minced)
2 cups russet potatoes (washed and cut into ½-inch cubes)
1 rib celery (sliced ½ inch thick)
3 medium carrots (sliced ½ inch thick)
6 cups beef broth (or prime rib bone broth)
15 oz canned tomatoes (with juices)
1 teaspoon Italian Seasoning (or Herbes de Provence)
1 cup green beans (cut into 1-inch pieces)
½ teaspoon each, salt & pepper (to taste)
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Directions: |
Directions:Prime Rib Bone Broth (Optional)
1. To make a bone broth with leftover prime rib bones, place the bones in your stockpot and cover with water. Add in the roughly chopped veggies apple cider vinegar, and bay leaves.
2. 4 prime rib roast bones,2 medium carrots,3 ribs celery,1 small yellow onion,3 cloves garlic,1 tablespoon apple cider vinegar,2 whole bay leaves
Boil bones and veggies ideally for 4-5 hours but a minimum of 30 minutes. If only doing 30 minutes beef flavor will not be as strong, so supplement by adding beef base by Better Than Bouillon or something similar.
3. Remove the bones and veggies from the broth with a slotted spoon and use this as the broth for your prime rib soup.
Prime Rib Soup
1. Cube leftover prime rib roast into bite-sized pieces. Heat olive oil in a large pot over medium heat. Once the oil is hot, add the onion and saute for about 2 minutes. Add the garlic, then continue to saute an additional 30 seconds.
1 ½ lbs prime rib roast,1 tablespoon olive oil,½ cup yellow onion,1 teaspoon garlic
2. Once the garlic and onion are fragrant add the potatoes, carrots, and celery to the pot. Saute the veggies for 6-8 minutes, until starting to get tender.
2 cups russet potatoes,3 medium carrots,1 rib celery
3. Next, add the leftover prime rib, beef broth, tomatoes, Italian seasoning, salt, and pepper to the pot. Use your spatula to scrape all the brown bits from the bottom of the pan.
1 ½ lbs prime rib roast,6 cups beef broth,1 teaspoon Italian Seasoning,½ teaspoon each, salt & pepper,15 oz canned tomatoes
4. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the green beans and simmer for 10 more minutes. *If you prefer your green beans softer, they may be added with the potatoes and other veggies.
1 cup green beans
5. Remove from heat when done and serve immediately.
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