Harrigans Prime Rib Soup Recipes

PRIME RIB SOUP

Prime Rib Soup image

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

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 (8 ounce) package sliced fresh mushrooms
1 teaspoon salt
1 teaspoon black pepper
¼ cup chopped fresh chives

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

Prime Rib Soup image

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

Ingredients

oil, for sauteing, may use butter if you choose
1 large onion, chopped
3 large garlic cloves, chopped
1 cup dry red wine
beef bone, from a rib roast
4 cups vegetable stock
4 cups water
3 carrots, sliced into 1/2-inch rounds
2 stalks celery, cut into 1/2-inch dice
2 medium potatoes, peeled and cut into 1/2-inch dice
1 tablespoon dried basil
2 (14 ounce) cans diced tomatoes, with thier juice
1/2 small cabbage, coarsely chopped
1 cup prime rib roast, leftovers, cut into 1/2-inch pieces (optional)
salt, to taste
fresh ground pepper, to taste

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