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Critchell House Prime Rib Soup


Oh, that prime rib was so delicious, you want to create another meal from it. Use the rib bones to make this hearty soup with barley, noodles, potatoes and more.

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Rate this recipe 4.1/5 (17 Votes)


  • 6 cups 6 cups water
  • 4 4 beef ribs, cut from prime rib roast
  • 1/4 cup 1/4 cup barley
  • 10 10 baby carrots
  • 2 cloves 2 cloves garlic, whole
  • 2 teaspoons 2 teaspoons salt
  • 1/2 teaspoon 1/2 teaspoon black pepper
  • 2 tablespoons 2 tablespoons beef bouillon, Bovril
  • 2 2 potatoes, diced
  • 1 1 onion, diced
  • 1 cup 1 cup egg noodles, small
  • 1 cup 1 cup frozen mixed vegetables


Servings 6
Preparation time 10mins
Cooking time 220mins
Adapted from


Step 1

In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, 1 1/2 hours.

Remove from heat and allow to cool slightly. Remove bones, meat and carrots. (you won't find the garlic :) ) Shred the meat and return to the broth mixture. Discard the carrots, bones and any fat.

Refrigerate the broth to allow any remaining fat to harden. This makes it easier to remove. At this point, you can either continue on with the recipe, or the broth may be refrigerated up to 3 days. You could probably freeze it as well, but I never have.

Once the fat has been removed, return the broth to the stove and heat to boiling.

Add salt, pepper, Bovril, potatoes, onion, egg noodles and mixed vegetables. Reduce heat and simmer, covered, approximately 25 minutes, stirring occasionally.


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