Prime Rib Pho is your elevated answer to a comforting, deeply flavorful noodle soup, transforming leftover prime rib into an extraordinary meal that’s surprisingly simple to create. This recipe is your guide to unlocking a restaurant-quality experience right in your own kitchen.
Key Ingredients for Prime Rib Pho
- For the Broth:
- 8 cups beef broth (low sodium is recommended)
- 2 pounds bone-in beef short ribs or oxtails (for deeper flavor, optional if using only prime rib)
- 1 large yellow onion, halved
- 1-inch piece of fresh ginger, sliced thinly
- 6 whole star anise
- 1 cinnamon stick (about 3 inches)
- 1 teaspoon whole cloves
- 1 teaspoon whole black peppercorns
- 1 tablespoon fish sauce (or to taste)
- 1 tablespoon soy sauce (or to taste)
- Salt to taste
- For the Pho:
- 1 pound cooked prime rib, thinly sliced against the grain
- 1 pound dried pho noodles (banh pho)
- 1 cup fresh cilantro, chopped, plus more for garnish
- 1 cup fresh Thai basil leaves
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 2-3 jalapeño peppers, thinly sliced (adjust to your spice preference)
- Hoisin sauce, for serving
- Sriracha, for serving
- Scallions, thinly sliced, for garnish
How to Make Prime Rib Pho
This Prime Rib Pho recipe offers an incredibly rich and satisfying experience with minimal effort, making it perfect for a weeknight indulgence or a special weekend meal. The star is, of course, the tender prime rib, which imbues the savory broth with incredible depth. This dish comes together in approximately 1 hour and 30 minutes, including simmering time, promising a delicious and comforting bowl that’s much simpler than you might imagine.
Step-by-Step Instructions
- Prepare the Broth Base: In a large stockpot or Dutch oven, combine the beef broth, beef short ribs or oxtails (if using), halved yellow onion, and sliced ginger. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 1 hour. This step is crucial for extracting maximum flavor from the bones and aromatics. If using short ribs or oxtails, you can remove them from the broth after this initial simmer, shred the meat, and discard the bones. This shredded meat can be added back to the broth later for extra richness.
- Infuse the Spices: While the broth simmers, toast the star anise, cinnamon stick, whole cloves, and black peppercorns in a dry skillet over medium heat for 1-2 minutes, until fragrant. This process blooms their essential oils, enhancing their flavor in the broth.
- Add Spices to Broth: Carefully strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the strained broth to a clean pot. Add the toasted star anise, cinnamon stick, cloves, and peppercorns to the broth. You can place these spices in a cheesecloth bag or a large tea infuser for easier removal later, but if you’re comfortable with a bit of straining at the end, you can add them directly.
- Simmer and Season the Broth: Bring the broth back to a gentle simmer. Cover and let it simmer for another 30 minutes to allow the spices to fully infuse. After 30 minutes, remove and discard the spice sachet (or strain the spices out if added directly). Stir in the fish sauce and soy sauce. Taste the broth and season with salt as needed. The goal is a well-balanced, savory broth with a hint of aromatic spice.
- Prepare the Noodles: While the broth is simmering, prepare your dried pho noodles according to package directions. This usually involves soaking them in hot water or boiling them for a few minutes until al dente. Drain them thoroughly and set aside.
- Assemble the Pho bowls: In individual deep serving bowls, place a generous portion of the cooked pho noodles.
- Add Prime Rib: Arrange the thinly sliced prime rib over the noodles. The residual heat from the broth will gently warm the prime rib to perfection, maintaining its tender texture.
- Pour the Hot Broth: Carefully ladle the piping hot, fragrant broth over the noodles and prime rib. Ensure the prime rib is mostly submerged.
- Garnish and Serve: Garnish generously with fresh cilantro, Thai basil leaves, bean sprouts, sliced jalapeños, and sliced scallions. Serve immediately with lime wedges on the side for squeezing. Offer hoisin sauce and Sriracha for guests to customize their bowls to their liking.
Why You’ll Love This Prime Rib Pho
You’ll adore this Prime Rib Pho for its luxurious infusion of tender, melt-in-your-mouth prime rib, an elevated twist on traditional beef pho that transforms leftovers into a culinary masterpiece. The rich, aromatic broth, infused with star anise and ginger, creates a deeply satisfying foundation that’s both comforting and incredibly flavorful, far exceeding what you’d expect from a homemade dish. Plus, crafting this gourmet soup at home offers a significant cost-saving benefit compared to restaurant versions, making it an accessible indulgence you can enjoy more often. The vibrant fresh toppings—herbs, sprouts, and zesty lime—add a burst of freshness and texture that perfectly complements the savory depth of the prime rib. Don’t just dream of delicious pho; make it yourself and experience this delightful revelation!
Storing and Reheating Tips
Leftover Prime Rib Pho can be stored and enjoyed within 2-3 days for optimal freshness and flavor. It’s best to store the components separately for the best textural results.
Refrigeration:
- Broth and Noodles: Pour any leftover broth into an airtight container. Drain the noodles and store them in a separate airtight container. If you have assembled bowls with prime rib and toppings, it’s best to store these components separately as well. The prime rib can be kept in a sealed container. Toppings like bean sprouts, herbs, and jalapeños are best kept fresh and added when reheating.
- Prime Rib: Ensure the sliced prime rib is stored in a sealed container in the refrigerator.
Reheating:
- Broth: Gently reheat the broth in a saucepan over medium heat until simmering. Do not boil.
- Noodles: Cook fresh noodles according to package directions while the broth is heating. Alternatively, you can briefly reheat pre-cooked noodles in the microwave with a splash of water, but they may become softer.
- Prime Rib: Add the sliced prime rib to the simmering broth during the last few minutes of heating. The residual heat will warm it through without overcooking.
- Assembling: Once the broth is hot and the prime rib is warmed, assemble your bowls as you did originally with freshly cooked noodles and toppings. This method ensures the best texture for both the noodles and the beef.
Freezing:
While the broth freezes relatively well, freezing the noodles and prime rib is not recommended as their texture will degrade significantly upon thawing. If you wish to freeze, it’s best to freeze only the seasoned broth in an airtight, freezer-safe container, leaving extra headspace for expansion. Thaw overnight in the refrigerator and then reheat gently. It’s advisable to make fresh noodles and slice fresh prime rib (or use thawed cooked prime rib) when ready to serve.
Final Thoughts
This Prime Rib Pho is a truly exceptional way to elevate your noodle soup game, offering a rich, comforting, and incredibly satisfying experience. Give this recipe a try; you’ll be amazed at how simple it is to create a dish that feels both luxurious and deeply nourishing.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Prime Rib Pho
Ingredients
Equipment
Method
- In a large stockpot or Dutch oven, combine the beef broth, beef short ribs or oxtails (if using), halved yellow onion, and sliced ginger. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 1 hour. This step is crucial for extracting maximum flavor from the bones and aromatics. If using short ribs or oxtails, you can remove them from the broth after this initial simmer, shred the meat, and discard the bones. This shredded meat can be added back to the broth later for extra richness.8 cups beef broth, 2 pounds bone-in beef short ribs or oxtails, 1 large yellow onion, 1-inch piece fresh ginger
- While the broth simmers, toast the star anise, cinnamon stick, whole cloves, and black peppercorns in a dry skillet over medium heat for 1-2 minutes, until fragrant. This process blooms their essential oils, enhancing their flavor in the broth.6 whole star anise, 1 stick cinnamon stick, 1 teaspoon whole cloves, 1 teaspoon whole black peppercorns
- Carefully strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the strained broth to a clean pot. Add the toasted star anise, cinnamon stick, cloves, and peppercorns to the broth. You can place these spices in a cheesecloth bag or a large tea infuser for easier removal later, but if you’re comfortable with a bit of straining at the end, you can add them directly.6 whole star anise, 1 stick cinnamon stick, 1 teaspoon whole cloves, 1 teaspoon whole black peppercorns
- Bring the broth back to a gentle simmer. Cover and let it simmer for another 30 minutes to allow the spices to fully infuse. After 30 minutes, remove and discard the spice sachet (or strain the spices out if added directly). Stir in the fish sauce and soy sauce. Taste the broth and season with salt as needed. The goal is a well-balanced, savory broth with a hint of aromatic spice.1 tablespoon fish sauce, 1 tablespoon soy sauce, salt
- While the broth is simmering, prepare your dried pho noodles according to package directions. This usually involves soaking them in hot water or boiling them for a few minutes until al dente. Drain them thoroughly and set aside.1 pound dried pho noodles
- In individual deep serving bowls, place a generous portion of the cooked pho noodles.1 pound dried pho noodles
- Arrange the thinly sliced prime rib over the noodles. The residual heat from the broth will gently warm the prime rib to perfection, maintaining its tender texture.1 pound cooked prime rib
- Carefully ladle the piping hot, fragrant broth over the noodles and prime rib. Ensure the prime rib is mostly submerged.
- Garnish generously with fresh cilantro, Thai basil leaves, bean sprouts, sliced jalapeños, and sliced scallions. Serve immediately with lime wedges on the side for squeezing. Offer hoisin sauce and Sriracha for guests to customize their bowls to their liking.1 cup fresh cilantro, 1 cup fresh Thai basil leaves, 1 cup bean sprouts, 2-3 jalapeño peppers, scallions, 1 lime, hoisin sauce, sriracha