Prime Rib Soup Recipe
This Prime Rib Soup Recipe is perfect for using leftover roast and creating something entirely new. It’s a wholesome, nourishing dish that’s simple to make.
Equipment
- Large stockpot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Ladle
- Strainer
- Wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
- 2 pounds cooked prime rib chopped
- 2 tablespoons olive oil
- 1 onion diced
- 3 garlic cloves minced
- 3 carrots sliced
- 2 celery stalks sliced
- 1 cup potatoes diced
- 8 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
- 1 tablespoon tomato paste
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot.
- Add onion and cook until translucent.
- Stir in garlic and tomato paste.
- Add carrots, celery, and potatoes.
- Sauté for five minutes, stirring often.
- Add chopped prime rib and mix.
- Pour in the beef broth slowly.
- Add thyme, salt, pepper, and bay leaf.
- Bring soup to a gentle boil.
- Reduce heat and simmer 45 minutes.
- Remove bay leaf before serving.
- Garnish with chopped parsley.
Notes
- Use meaty bones for extra flavor.
- Don’t overcook the vegetables.
- Skim fat for a clearer broth.
- Add a splash of red wine for depth.
- Leftovers taste better the next day.