Prime Rib Soup

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Description

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!

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
  • ΒΌ cup chopped fresh chives

Instructions

  1. Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low
  2. cover
  3. and simmer until the meat is falling from the bones
  4. 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.
  5. Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings
  6. beef stock
  7. potato
  8. mushrooms
  9. salt
  10. and pepper. Bring to a boil; reduce heat to medium-low
  11. cover
  12. and simmer until the potatoes are tender
  13. about 20 minutes. Sprinkle with chives to serve.

Prep Time: 15 mins

Cook Time: 3 hrs 45 mins

Total Time: 7 hrs

Servings: 4

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