Hamdi Saidani This Pioneer Woman Prime Rib Soup is a hearty and rich recipe, which is made with leftover prime rib and tender potatoes. It’s the perfect way to use up leftovers, ready in about 3 hours.
Pioneer Woman Prime Rib Soup Ingredients
- 4 beef ribs, trimmed from a cooked prime rib roast
- 2 cups beef stock
- 1 potato, peeled and cut into 3/4 inch pieces
- 1 large carrot, sliced into chunks (Optional)
- 1 (8 ounce) package sliced fresh mushrooms
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup chopped fresh chives
How To Make Pioneer Woman Prime Rib Soup
- Simmer the ribs: Place the leftover prime rib bones in a large pot and cover them with water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for about 2 hours, until the meat is falling from the bones.
- Prepare the meat and broth: Remove the ribs from the pot and let them cool. Continue to simmer the broth in the pot until it has reduced to about 1 cup. Once the ribs are cool enough to handle, trim all the meat from the bones and cut it into bite-sized pieces.
- Skim the fat: Refrigerate the reduced broth until the fat congeals on top. Skim off and discard the congealed fat.
- Combine and cook the soup: Pour the skimmed broth into a clean saucepan. Add the reserved meat trimmings, the 2 cups of beef stock, the potato, carrots (if using), mushrooms, salt, and pepper.
- Finish and serve: Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for about 20 minutes, until the potatoes are tender. Sprinkle with fresh chives to serve.
Recipe Tips
- How to get the richest broth? The most important step is simmering the leftover prime rib bones for a long time. This process extracts all the rich, beefy flavor from the bones and creates a deeply flavorful base for your soup.
- Can I make this without leftover prime rib? Yes. If you don’t have prime rib bones, you can get a similar result by simmering 2-3 pounds of beef shank or meaty short ribs in water for a few hours until the meat is tender.
- Can I add other vegetables? Absolutely. A diced onion or a few stalks of celery would be a great addition. Sauté them in a little butter or oil in the final saucepan before adding the broth and other ingredients.
- How can I make the soup creamier? For a richer, creamier soup, you can stir in a ¼ cup of heavy cream at the very end of the cooking time, just before serving.
What To Serve With Prime Rib Soup
This hearty soup is a complete meal, but it’s even better with a classic side.
- Warm, crusty bread with butter for dipping
- Saltine or oyster crackers
- A simple green salad with a light vinaigrette
How To Store Prime Rib Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Prime Rib Soup Nutrition Facts
- Calories: 197kcal
- Fat: 9g
- Carbs: 12g
- Protein: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if I don’t have enough broth after simmering the ribs?
If you have less than 1 cup of broth after reducing, don’t worry. Simply add a little extra beef stock to the final soup to make up the difference.
Can I use a different kind of potato?
Yes. While the recipe is flexible, a waxy potato like a red potato or Yukon Gold will hold its shape better in the soup. A starchy russet potato will also work, but it may break down a bit more and thicken the soup.
Can this be made in a slow cooker?
Yes. You can place the ribs and water in a slow cooker and cook on low for 8-10 hours. Then, proceed with the recipe as written by reducing the broth and combining the final soup.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cream of Celery Soup Recipe
- Pioneer Woman Cream of Mushroom Soup Recipe
- Pioneer Woman Zuppa Toscana Soup Recipe
Pioneer Woman Prime Rib Soup Recipe
Description
A hearty and deeply flavorful soup that makes perfect use of leftover prime rib bones, turning them into a rich broth packed with tender meat, potatoes, and mushrooms.
Ingredients
Instructions
- Place the ribs in a large pot, cover with water, and simmer for about 2 hours until the meat is falling off the bones.
- Remove the ribs. Trim the meat from the bones and chop it; set aside.
- Continue simmering the broth until it has reduced to about 1 cup. Chill the broth and skim the fat from the top.
- In a clean saucepan, combine the skimmed broth, the reserved meat, beef stock, potato, carrots, mushrooms, salt, and pepper.
- Bring to a boil, then cover and simmer for about 20 minutes until the potatoes are tender.
- Serve hot, sprinkled with fresh chives.
Notes
- u003cliu003eThe long simmer of the rib bones is the most important step for developing a deep, rich flavor.u003c/liu003eu003cliu003eThis is the perfect recipe for getting the most out of an expensive prime rib roast and ensuring nothing goes to waste.u003c/liu003eu003cliu003eThe soup tastes even better the next day, making it great for leftovers.u003c/liu003eu003cliu003eFeel free to add other leftover vegetables you might have, like peas or corn.u003c/liu003e
