Don’t let leftover prime rib go to waste! If you have a quiet afternoon planned, make yourself busy preparing and cooking delicious prime rib soup: it’s easy and all you have to do is let it simmer!
What to do with leftovers? That’s a common question, especially as food budgets tighten and money is in short supply. Instead of letting your roast die a slow death in the refrigerator, breath some life back into it using a few simple ingredients, beef broth, and your favorite spices to make a savory soup. We’ve listed some recipes and step-by-step instructions below.
Youtube Video: Hearty Beef and Barley Homemade Beef Soup
Important Preparation Tip: As with any meat soup production process, prime rib soup will require substantial time to cook and simmer. Actual time spent prepping the meat and accompaniments is very short: you just need a few hours to watch the stove or crock pot.
Suggested Beef Soup Cookbooks:
Let’s start off with an easy recipe featuring cooked prime rib, mushrooms, and potatoes.
Simple Prime Rib Soup Recipe
- 4 beef ribs, trimmed from a cooked prime rib roast
- 2 cups beef stock – Kitchen Basics Beef Stock, Unsalted, 32-Ounce (Pack of 6)
- 1 potato, peeled and cut into 3/4 inch pieces
- 1 (8 ounce) package sliced fresh mushrooms
- 1 teaspoon salt – Celtic Sea Salt®, Coarse Ground, 1 lb
- 1 teaspoon black pepper – McCormick Pure Ground Black Pepper, 18 oz.
- 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.
Prep Time: 15 minutes – Cooking Time: 3 hours 45 minutes (may vary on stove power) – Ready to Serve: 7 hours
Prime Rib and Barley Soup
- 4 or 5 Bone beef rib roast
- 4-8 oz. Leftover prime rib or other beef
- 1.5 Quarts water
- 1.5 Quarts beef broth – Pacific Natural Foods Organic Beeth Broth 32 oz.
- 1 Onion, chopped
- 4 Cups chopped carrots
- 1 14.5 oz. can diced tomatoes – Hunt’s Diced Tomatoes 28 oz.
- 1 Tsp salt
- 1 Tbsp black pepper
- 1 Tbsp dried parsley – Tone’s Parsley Flakes 2.7 oz
- 4 Cups Yukon Gold potatoes, chopped into 1 inch cubes
- 1 Can green beans (or 1.5 cups chopped fresh green beans) – Libby’s Cut Green Beans 28 oz.
- 5 cloves garlic, chopped
- Red pepper flakes (optional to taste) – Badia Spices Crushed Red Pepper 12 oz.
- ½ Cup pearl barley – Arrowhead Mills Pearled Barley 28 oz.
- Put all ingredients except barley into a large pot (we use a ceramic cast iron pot)
- Bring to a boil
- Cover, reduce heat and cook over medium heat for 30 minutes
- Add barley and cook for another 30 minutes or until barley is tender
- Remove bones and meat from pot and let cool enough to handle
- Remove meat from bones and chop all meat into bite size pieces
- Return meat to pot
- Serve (we serve with rolls)
Prep Time: 25 minutes – Cooking Time: 1-3 hours (may vary on stove power) – Ready to Serve: 4-5 hours (make sure meat is tender, barley is cooked, and soup has been stirred periodically)
Supplementary Source: TheTastePlace.com – Prime Rib and Barley Soup, Adapted Recipe (with pictures)
Original Source: DiscussCooking.com: Prime Rib Beef Barley Soup
Prime Rib and Vegetable Soup
- 4 or 5 bones from a roasted Beef Rib roast,with some meat attached (plus any leftover meat from roast)
- 3 quarts water
- 2 stalk celery, diced
- 1 large carrot, shredded
- 28 oz. can diced tomatoes – Hunt’s Diced Tomatoes 28 oz.
- 2 tsps. kosher salt – Diamond Crystal Kosher Salt, 1 box 3lb.
- 2 tsps. black pepper
- 1 tbsp. dried parsley
- 1/2 cup pearled barley – Chimes Garden Organic Pearl Barley 16 oz.
- 2 large potatoes, diced
- 16 oz. bag frozen mixed vegetables
- 16 oz. bad frozen white corn
- Put all ingredients, through parsley, in a large pot
- Cook over medium heat for 1/2 hr
- Add barley and cook for another 1/2 hr
- Remove bones from pot and cool
- Remove meat from bones and cut into pieces
- Return meat to pot and then add potato and mixed vegetables
- Cook 1/2 hr until potatoes are cooked
Prep Time: 30 minutes – Cooking Time: 1.5 hours (may vary on stove power) – Ready to Serve: 2 hours (make sure meat is tender, all vegetables are thoroughly cooked, and soup has been stirred periodically)
Prime Rib, Wild Rice, and Mushroom Soup
Serves: 2-4, more servings if ingredients increased proportionally
- 2.5 oz. Dried morel mushrooms – Barry Farm Dried Morel Mushrooms, Whole 1 oz.
- 1 tbsp. olive oil or rendered fat from – Prime Rib – Extra Virgin Olive Oil from Baja California 750 ml.
- 1 tbsp. unsalted butter
- 1/2 medium onion, diced
- 8 oz. baby bella mushrooms, sliced
- 6 oz. Oyster mushrooms, chopped – Angelina’s Gourmet Oyster Mushrooms, 1 lb.
- 1 tbsp. minced rosemary – Frontier Rosemary Leaf Whole, 16 oz.
- 1/2 cup dry sherry – Taylor Dry Sherry NV 750 ml.
- 2 cups broth
- 1/2 tsp. fresh ground pepper or to taste
- 1 tsp. kosher salt or to taste
- 2 cups cooked wild rice *(See note below about cooking wild rice) – Gourmet House Wild Rice 16 0z.
- 2 cups, large diced prime rib
- 2/3 cup cream
- 2 tbsp. flour – Great River Milling Organic Bread Flour Unbleached Wheat 5lbs.
- 3 tbsp. chopped parsley
- Soak morel mushrooms in 2 cups boiling water until softened
- Remove morels and dice, reserving liquid
- Heat oil/fat and butter in a larger Dutch oven over medium high heat
- Add onions and cook until the onion is translucent
- Add the mushrooms and rosemary all at once
- Sauté the mushrooms for 2-3 minutes
- Add the sherry and deglaze the pan
- Then add the broth and reserved morel mushroom liquid
- Bring to a low boil, add the prime rib and the wild rice, salt and pepper to taste
- Whisk flour and cream together and slowly add to soup
- Bring back to a low boil, stirring occasionally until the soup thickens slightly
- Finish with the fresh chopped parsley and serve immediately
Prep Time: Up to 60 minutes *(mostly for cooking the wild rice) – Cooking Time: 1.5 hours (may vary on stove power) – Ready to Serve: 2 hours (make sure meat is tender, all vegetables are thoroughly cooked, rice is soft, and soup has been stirred periodically)
*Note on Rice: The Wild Rice in this recipe might need up to an hour of cooking time on its own before adding it to the soup. That’s why we suggested 60 minutes prep time, which will usually is enough to soften the rice. After that, add ingredients as instructed and cook like any other meat soup.
We hope you enjoy our Prime Rib Soup Recipes. Please visit each source website for further cooking ideas, prep tips, and great side dishes!