LEFTOVER PRIME RIB STEW RECIPE - FOOD.COM
Make and share this Leftover Prime Rib Stew recipe from Food.com.
Total Time 5 hours 10 minutes
Prep Time 10 minutes
Cook Time 5 hours
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim the prime rib and put the best parts aside. Place the bones and fat and the lesser parts into a pot, and cover with water, just enough to cover it all.
- Add 1/4 onion, as well as 1 carrot's worth of slices.
- Bring to a boil, then reduce and simmer for 2 hours, stirring occasionally.
- Pull out and throw away the bones, the meat should fall off, though it may need a little help. Spoon out any good meat and all the carrots.
- Pour the remaining stock into a tupperware bowl, through a sifter so the pieces are caught. Throw away these pieces.
- Refrigerate the stock for about 2 hours up to a day. Afterwards, spoon off the fat that has risen to the top and discard.
- Then pour the stock into a pot. Add meat, sliced celery, potato, remaining carrots, remaining onion, au jus, and thyme. Bring to a boil, then simmer for 2 hours, with the lid ajar, stirring occasionally.
- Add barley and simmer for at least 45 more minutes (could be longer), stirring occasionally.
- Before serving, remove thyme twigs if you can find them. The herbs will have fallen off by now and will add flavor. Then serve with warm bread or rolls.
Nutrition Facts : Calories 84.6, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 28.4, CarbohydrateContent 18.7, FiberContent 3.5, SugarContent 2.3, ProteinContent 2.5
PRIME RIB STEW RECIPE | ALLRECIPES
This is a great stew recipe to use up any prime rib leftovers after Christmas. Serve with garlic rolls.
Provided by Hapygrl
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Total Time 6 hours 30 minutes
Prep Time 30 minutes
Cook Time 6 hours 0 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Combine water and beef base in a 6-quart slow cooker and stir well.
- Add prime rib, potatoes, frozen vegetables, red wine, onion, ketchup, celery, carrots, garlic, parsley, thyme, salt, and pepper. Cook on Low until vegetables are tender, 6 to 8 hours.
Nutrition Facts : Calories 539.6 calories, CarbohydrateContent 46.4 g, CholesterolContent 63.8 mg, FatContent 27 g, FiberContent 6.8 g, ProteinContent 23.5 g, SaturatedFatContent 11.1 g, SodiumContent 1055.2 mg, SugarContent 6.9 g
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- In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beef ribs and cover with broth and water. Add bay leaf, thyme, and rosemary. Season with salt and pepper. Cover with lid and bring to a boil. Reduce heat and let simmer until meat is tender and falling apart, 1 hour and 30 minutes. Add more broth as necessary. Remove ribs, bay leaf, thyme, and rosemary. Shred meat with a fork and discard thyme and rosemary. Return to pot and add red wine and barley. Simmer until barley is tender, 1 hour. Season with more salt and pepper to taste.
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