RIB SOUP RECIPE RECIPES

PRIME RIB SOUP RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Prime Rib Soup Recipe - Food.com - Food.com - Recipes ... 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.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

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, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 36.7, CarbohydrateContent 17.1, FiberContent 3.8, SugarContent 5.4, ProteinContent 2.5

SHORT RIB SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Short Rib Soup Recipe: How to Make It - Taste of Home image

This is one of my dad's most irresistible dishes. It has a flavorful broth, tender meat and colorful vegetables. It really hits the spot on a chilly fall or winter day.—Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Categories Lunch

Total Time 02 hours 25 minutes

Prep Time 15 minutes

Cook Time 02 hours 10 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 can (15-1/2 ounces) lima beans
1 can (14-1/2 ounces) cut green beans
4 cups water
2 pounds beef short ribs
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup coarsely chopped carrot
3/4 cup chopped onion
1/3 cup medium pearl barley
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon dried basil
1 bay leaf

Steps:

Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. , Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving.

Nutrition Facts : Calories 159 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 1046mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 9g protein.

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PRIME RIB SOUP RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

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.
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