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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

197.3 calories; 18 g protein; 11.5 g carbohydrates; 40.7 mg cholesterol; 655.4 mg sodium. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2009
This soup was excellent and an superb way to use up our Christmas Eve prime rib. My family of 7 loved it and I loved the idea of not wasting a single ounce of an expensive prime rib (including the bones). Made as directed but next year I will try simmering the bones in my crockpot overnight and then the next day doing the reduction. This might save on time because like another reviewer stated this took longer time period to reduce than the recipe called for. Since there were no measurements on the amount of water to cover on the bones this time would vary person to person depending on how much water they used. I simmered for about 2.5 hours on the stove and then finally ended up just boiling to reduce. Hence my idea to use my crockpot next time then either do a boiled reduction or do a simmering reduction. Thanks Emily! It was a hit with all 5 of my kids and it was a hit with me because I finally have an awesome recipe to us with prime rib leftovers. Read More
(53)

Most helpful critical review

Rating: 3 stars
03/23/2014
This recipe needed adjustments. Added red wine and Kitchen Bouquet to make broth richer. Also used Portabello Mushrooms not button and added onions carrots & garlic to give it more depth. Definitely time consuming but well worth it. Served with crusty Artisan Bread and we couldn't get enough. Read More
(26)
86 Ratings
  • 5 star values: 54
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/29/2009
This soup was excellent and an superb way to use up our Christmas Eve prime rib. My family of 7 loved it and I loved the idea of not wasting a single ounce of an expensive prime rib (including the bones). Made as directed but next year I will try simmering the bones in my crockpot overnight and then the next day doing the reduction. This might save on time because like another reviewer stated this took longer time period to reduce than the recipe called for. Since there were no measurements on the amount of water to cover on the bones this time would vary person to person depending on how much water they used. I simmered for about 2.5 hours on the stove and then finally ended up just boiling to reduce. Hence my idea to use my crockpot next time then either do a boiled reduction or do a simmering reduction. Thanks Emily! It was a hit with all 5 of my kids and it was a hit with me because I finally have an awesome recipe to us with prime rib leftovers. Read More
(53)
Rating: 5 stars
12/29/2009
This soup was excellent and an superb way to use up our Christmas Eve prime rib. My family of 7 loved it and I loved the idea of not wasting a single ounce of an expensive prime rib (including the bones). Made as directed but next year I will try simmering the bones in my crockpot overnight and then the next day doing the reduction. This might save on time because like another reviewer stated this took longer time period to reduce than the recipe called for. Since there were no measurements on the amount of water to cover on the bones this time would vary person to person depending on how much water they used. I simmered for about 2.5 hours on the stove and then finally ended up just boiling to reduce. Hence my idea to use my crockpot next time then either do a boiled reduction or do a simmering reduction. Thanks Emily! It was a hit with all 5 of my kids and it was a hit with me because I finally have an awesome recipe to us with prime rib leftovers. Read More
(53)
Rating: 5 stars
12/28/2009
Loved this recipe. I had a 12 pound prime rib so I had 5 bones. I upped the recipe accordingly. I also knew I would want more meat so I cleaned and cubed a steak sized portion to add to the ribs so we could have more meat in the dish. So I guess I made it a stew/soup. Yes it is time consuming but what good soup or stew isn't. Because I heavily season my prime rib roasts I waited until after I added all the cooked ingredients before adding any salt or pepper. I did not add mushrooms because even though I love everything else that is one thing this cook doesn't eat! lol I also chopped about three quarters of a bunch of green onions and threw them in about 5 min before it were finished to get some of the flavor into the soup. Bottom line is... the flavors were great it was worth the effort and I look forward to making it again after my next prime rib. Thank you Emily! Read More
(39)
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Rating: 5 stars
01/02/2010
I used the pressure cooker (20 min) for the bones. Added quick cook barley and it was an amazing soup that disappeared. Read More
(36)
Rating: 4 stars
12/28/2010
Excellent recipe. I added a few things as I always do. Worcestershire sauce flour half and half carrots garlic onion rosemary and thyme. Thickened it up a bit. Read More
(26)
Rating: 3 stars
03/23/2014
This recipe needed adjustments. Added red wine and Kitchen Bouquet to make broth richer. Also used Portabello Mushrooms not button and added onions carrots & garlic to give it more depth. Definitely time consuming but well worth it. Served with crusty Artisan Bread and we couldn't get enough. Read More
(26)
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Rating: 4 stars
12/28/2010
This was great! I added some more veggies used two cans of beef broth and a some steak seasoning. A great use of left-over prime rib when you just can't eat another sandwich. Read More
(19)
Rating: 4 stars
12/28/2010
VERY good soup! I did start with sauteing chopped onion and celery in butter then added the prime rib beef stock; added carrots and two potatoes. I already had rosemary garlic & thyme coated on my prime rib from the day before so that added wonderful flavor. Thanks Emily! This was so good and a great way to use up every bit of that expensive Christmas prime rib! KEEPER! Read More
(19)
Rating: 5 stars
12/26/2009
Simple and Delicious I made a 3 rib Prime Rib roast for my Son and I for Christmas Dinner and then made this soup. Very Good! Read More
(18)
Rating: 5 stars
01/04/2011
I used a 7 rib 18 pounder for New Years. It was easy to cook and came out great. I cooked down all the ribs in a crock pot overnight. Pull the bone from the meat and let the meat cool too. Its easier to seperate the fats and connective tissues when cold. I also doubled the broth and added some chicken bouillion (shhh..dont tell the ribs) also a few each celery and carrots. Turned out great and made myself feel good about spending so much on the initial roast. Enjoy Read More
(14)