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Prime Rib Soup

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“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.”
READY IN:
3hrs 15mins
SERVES:
10
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute for 2 minutes.
  2. 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.
  3. For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
  4. 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.
  5. Meanwhile, remove any meat from bones and set aside.
  6. When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
  7. Stir in prime rib and add salt and freshly ground pepper.
  8. Serve with a crusty French bread or warm dinner rolls.

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