This Prime Rib Soup is full of leftover tender chunks of meat floating in a hearty bone broth. Meat and potatoes in a soup and the perfect way to use those precious leftovers.
- Left over Prime Rib Bones
- 6-8 cups water
- 1 Tablespoon of better than Bullion Beef
- 1 1/2 cups dry red wine*see notes
- 1 1/2 -2 cups diced leftover prime rib
- 1 Tablespoon of olive oil
- 1 large onion sliced thinly
- 8 oz mushroom sliced
- 1-2 cloves garlic minced
- 1 1/2 cups diced potatoes of your choice(I used petite golden Yukon)
- Salt and Pepper to taste
- In a deep pot boil your leftover separated ribs for 45 minutes * See notes
- Remove the ribs from the water and trim any meat off if there is any. If you don’t have 6- 8 cups left add a little water or beef broth
- Add the Better than bullion to the broth and let it dissolve
- In a soup pot heat up the oil and start caramelizing the onions on medium heat
- Deglazing the pan, Alternating with a little broth and red wine , slowly
- When the onion are nice and caramelized add the garlic and mushrooms and let them cook with the onions for about 10 minutes
- Add The broth and remaining wine stirring the bottom of the pan.
- Add the diced meat and potatoes and let it simmer until the potatoes are done.
- Salt and pepper to taste.
If you don\’t like the flavor of red wine you can just add more broth. Also if you prefer you can use white wine.
I have made this soup many times, it is easier of the bones are cut separate. Sometimes when boiling the ribs I will add a few sprigs of fresh herbs like thyme or rosemary for extra flavor
I have also added carrots and that is a great option