Turn your leftover prime rib into an incredibly flavorful soup that rivals the original roast. This warming bowl combines tender pieces of prime rib with vegetables in a rich, beefy broth that’s perfect for cold weather comfort.
Why This Recipe Works
The marbled meat and roasted flavors of prime rib create an exceptionally rich soup base. Combined with fresh vegetables and herbs, this soup transforms holiday leftovers into a completely new and satisfying dish.
Ingredients
For 6-8 servings:
- 2-3 cups leftover prime rib, cut into bite-sized pieces
- Prime rib bones (if available)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 8 cups beef stock
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig of fresh rosemary
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 8 oz mushrooms, sliced
- 2 potatoes, diced
- Salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- Fresh parsley for garnish
Instructions
- Build the Base
- Heat olive oil in a large soup pot over medium heat
- Sauté onions, carrots, and celery until softened (8-10 minutes)
- Add garlic and cook until fragrant (1 minute)
- Stir in tomato paste and cook for 2 minutes
- Create the Broth
- Add wine if using and simmer until reduced by half
- Add beef stock, bones (if available), bay leaves, thyme, and rosemary
- Bring to a boil, then reduce heat and simmer for 30 minutes
- Add Vegetables
- Add mushrooms and potatoes
- Simmer until potatoes are tender (15-20 minutes)
- Finish the Soup
- Remove bones and herb sprigs
- Add diced prime rib
- Stir in Worcestershire sauce
- Season with salt and pepper
- Simmer for 5 minutes to heat through
- Garnish with fresh parsley
Pro Tips for Outstanding Results
- Meat Preparation
- Cut prime rib against the grain
- Keep pieces bite-sized for easy eating
- Add meat last to prevent overcooking
- Broth Enhancement
- Use the roasting pan drippings if available
- Include bones for extra richness
- Don’t skip the tomato paste for depth
- Temperature Control
- Never boil after adding the meat
- Gentle simmer maintains a tender texture
- Let soup rest for 10 minutes before serving
Frequently Asked Questions
Q: Can I make this soup without leftover prime rib?
A: Yes, you can use fresh beef chuck or ribeye, but the distinctive prime rib flavor will be different. If using fresh meat, sear it first before making the soup.
Q: How long will this soup keep?
A: Store in an airtight container in the refrigerator for up to 3 days. The flavor often improves on day 2.
Q: Can I freeze this soup?
A: Yes! Freeze for up to 3 months. The potatoes may become slightly softer when thawed, but the flavor remains excellent.
Q: Can I make this in a slow cooker?
A: Yes! Sauté vegetables first, then transfer everything except the prime rib to a slow cooker. Cook on low for 6-8 hours, adding the meat in the last 30 minutes.
Q: What can I substitute for the wine?
A: Use additional beef stock or add 2 tablespoons of balsamic vinegar for depth of flavor.
Q: How can I make the broth richer?
A: Include the prime rib bones while simmering, use homemade beef stock, and don’t skip the tomato paste.
Variations
- Mushroom Lover’s Version
- Double the mushrooms
- Add dried porcini mushrooms
- Include a variety of fresh mushrooms
- Vegetable-Forward
- Add pearl onions
- Include parsnips
- Add fresh green beans
- Hearty Winter Version
- Add barley or farro
- Include root vegetables
- Add kale or spinach
Make-Ahead Tips
- Prepare soup base up to 2 days ahead
- Store prepared vegetables separately
- Add meat and final seasonings when reheating
Serving Suggestions
- Crusty bread or rolls
- Fresh green salad
- Garnish options:
- Fresh herbs
- Crispy onions
- Freshly grated horseradish
- Croutons
Storage Instructions
- Refrigerator Storage
- Cool completely before storing
- Keep it in an airtight container
- Use within 3 days
- Freezer Storage
- Cool completely
- Store in a freezer-safe container
- Leave headspace for expansion
- Label with date
- Use within 3 months
Reheating Guidelines
- Stovetop: Heat slowly over medium-low heat
- Microwave: Heat in intervals, stirring between
- Add a splash of broth if needed
- Don’t overheat to prevent tough meat
Troubleshooting Tips
- Too Salty
- Add potatoes to absorb salt
- Dilute with unsalted beef stock
- Add cream to mellow flavors
- Too Thin
- Simmer uncovered to reduce
- Add additional vegetables
- Create cornstarch slurry if needed
- Too Thick
- Add additional beef stock
- Thin with wine or water
- Adjust seasonings after thinning
Remember, the key to excellent prime rib soup is treating the leftover meat with respect – add it at the end and heat gently to maintain its tender texture. This soup is a wonderful way to extend the luxury of your prime rib dinner into another memorable meal.