Prime Rib Soup

By SMorrissey

This is the perfect way to turn your leftovers into a new meal. This hearty beef soup is easy and delicious for winter.

Ingredients

• Beef stock
• Prime rib bones
• 2 cloves garlic
• 1 medium onion
• root vegetables
• celery
• potatoes
• peas
• mushrooms
• carrots
• Udon noodles, optional

Details

Servings 6
Preparation time 10mins
Cooking time 180mins

Preparation

Step 1

Place the ribs in a pot large enough to hold the bones and just cover with water. You do not want too much water at this point as it will dilute your flavor.

BEEF STOCK:
Add to the pot 1 medium onion (whole), 1 or 2 cloves garlic, and the root vegetables of your choice. I like adding 1 parsnip root and 2 to 3 carrots. Make sure you have enough water to cover the contents of the pot. Set on stove-top and bring to boil. Then let simmer for at least 90 minutes. The longer you allow this to simmer the richer the broth!

While the stock is simmering you can prepare any additional vegetables you want to add to the final soup. I like adding chopped celery, potatoes, peas, and mushrooms. You can also add a chopped carrot or two. Set them aside for later. Keep the potatoes in cold water so they do not turn black!

When you think the stock is done (the meat will be falling off the bone)- take it off the heat and let it sit 15 minutes. Once the stock has settled you can skim off the excess fat at this point. Remove the larger items (bones, meat chunks, root vegetables, onion) from the stock and set aside.

Take a fresh pot and place a fine sieve  over the fresh pot.  Now gently pour your stock into the new pot. Time for the taste test! Get a small spoon and sample the stock. What does it need? Salt? Spices? More beefy flavour? Does it need a little more water? Or maybe some pre-made beef stock to add both volume and flavour? This is the part where you use the magic of your senses to make the soup your own!

If I have leftover prime rib gravy I will add it to the stock. The gravy will thicken the stock so go easy!

Once you have adjusted the seasoning (and the volume of liquid) – add the vegetables to the prepared stock.

Place the soup on the stove and bring to boil. Turn down to a simmer and let cook for 20 to 30 minutes or so (until vegetables and are cooked to your liking).

IF you had leftover meat from the Prime Rib that you did not use in making the stock then you can add these choice bits of meat to the soup so the meat will be heated, and soften. Make sure it is cut into bite sized pieces. It is up to you when you add this meat – I add right away so it cooks for 30 minutes and falls apart.

While the soup is simmering – strip any meat from the set aside boiled bones and other meat chunks used to make the stock. This will pretty much just fall off the bone and any gristle. Depending on how firm the stock vegetables are, you can also chop these into bite size bits.

When the soup is just about finished cooking add in the set aside cooked meat and cooked vegetables. If you are using Udon noodles you can add them also. Let your soup come back to a boil and then turn it off. Add black pepper to taste.