Best 4 Prime Rib Soup Recipes
Indulge in the delectable flavors of Prime Rib Soup, a classic dish that promises a symphony of taste. This hearty and comforting soup is crafted with succulent prime rib, slow-cooked to perfection in a rich and savory broth. Enhanced with aromatic vegetables, herbs, and seasonings, each spoonful delivers a burst of umami-rich goodness. The prime rib, known for its superior marbling and tenderness, melts in your mouth, while the vegetables contribute a medley of textures and flavors. Served piping hot, Prime Rib Soup is an ideal dish for chilly evenings, special occasions, or simply as a comforting meal. Discover the culinary journey that awaits within this article, where you'll find a collection of Prime Rib Soup recipes, each offering unique variations and culinary artistry. From traditional preparations to modern twists, these recipes cater to a range of preferences and skill levels. Embark on a culinary adventure and relish the exquisite taste of Prime Rib Soup, a dish that truly embodies culinary excellence.
Check out the recipes below so you can choose the best recipe for yourself!
PRIME RIB SOUP
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!
Provided by Emily Tisdale
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 7h
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 11.5 g, Cholesterol 40.7 mg, Fat 8.7 g, Fiber 1.5 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 655.4 mg, Sugar 3 g
PRIME RIB SOUP
I found this recipe last year at www.foodiekitchen.com and my family loved it! A perfect way to use up the last of the prime rib from Thanksgiving. I am posting this because I lost it once and don't want to have to go through that again! I used beef stock instead of vegetable stock. I also skipped step 3, refrigerating overnight.
Provided by Kerena
Categories Meat
Time 3h15m
Yield 1 pot, 10 serving(s)
Number Of Ingredients 16
Steps:
- In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute for 2 minutes.
- Add wine, scraping up any browned bits that may have formed. Add bones, stock and water and bring to a boil. Reduce heat and simmer for 1 1/2 hours.
- For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
- Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover prime rib. Cook for 20-30 minutes, until vegetables are just tender.
- Meanwhile, remove any meat from bones and set aside.
- When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
- Stir in prime rib and add salt and freshly ground pepper.
- Serve with a crusty French bread or warm dinner rolls.
Nutrition Facts : Calories 92.9, Fat 0.3, SaturatedFat 0.1, Sodium 36.7, Carbohydrate 17.1, Fiber 3.8, Sugar 5.4, Protein 2.5
HARRIGAN'S PRIME RIB SOUP
This is one the best soups that you will ever put your lips on! This makes a great meal served along with a hardy home-made bread. There are only a few locations in the Great State of Texas that you can enjoy this in person.
Provided by Casey Brown-Myers
Categories Roast Beef
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cook prime rib roast to desired doneness.
- Pour any drippings into saucepan. Add water and Bovril. Heat.
- Add sour cream and chopped prime rib roast and mushrooms. Heat**SLOWLY**. Do not boil. Serve and enjoy!
- NOTE:.
- Bovril is British; It's a beef extract that can be used in recipes such as the one above or spread on toast or used to make a "beef tea".
CRITCHELL HOUSE PRIME RIB SOUP
I've been making this for a while, but had never written anything down. Needless to say, it was always a little different, depending on which vegetables I ended up using. My DH would always say "That was good, can we have it again?" To which I would reply....No! His obvious response was.... "Why don't you ever write anything down?" Okay, so this time I did. This is a great recipe to use up any fresh or frozen vegetables. Needless to say, as long as you start with a good base, you are almost always guaranteed to be successful. This is quite filling, and wonderful served with recipe #137007. You really won't have room for much else. I hope you enjoy this as much as we do. Cooking time does not include refrigeration time.
Provided by Diana 2
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, for 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 for 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 in the salt, pepper, Bovril, potatoes and onion. Reduce heat and simmer, covered, for approx 25 minutes, stirring occasionally.
- Add noodles and vegetables. Continue to simmer for about 20 minutes, or until the noodles are tender, stirring occasionally.
- Enjoy!
Tips:
- Choose a high-quality prime rib roast for the best flavor. If possible, look for a roast with good marbling, as this will help keep the meat moist and flavorful during cooking.
- Season the prime rib roast generously with salt, pepper, and your favorite herbs and spices before cooking. This will help to enhance the flavor of the meat.
- Cook the prime rib roast to your desired doneness. For a medium-rare roast, cook it to an internal temperature of 135 degrees Fahrenheit. For a medium roast, cook it to an internal temperature of 145 degrees Fahrenheit.
- Let the prime rib roast rest for at least 15 minutes before carving. This will help to redistribute the juices throughout the meat and ensure that it is tender and juicy.
- Serve the prime rib roast with your favorite sides, such as mashed potatoes, roasted vegetables, or horseradish sauce.
Conclusion:
Prime rib soup is a hearty and flavorful soup that is perfect for a cold winter day. The soup is made with a combination of prime rib roast, vegetables, and broth. The prime rib roast provides the soup with a rich and beefy flavor, while the vegetables add sweetness and texture. The broth is made with a combination of beef broth and red wine, which gives the soup a complex and savory flavor. Prime rib soup is a delicious and easy-to-make soup that is sure to please everyone at the table.
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