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Prime Rib Soup Recipe

Prime Rib Soup Recipe

Transform your leftover prime rib into a hearty and deeply satisfying Prime Rib Soup Recipe, perfect for a chilly evening or a quick, protein-packed meal. This recipe is incredibly useful for minimizing food waste while creating a dish that rivals any restaurant’s comfort food selection.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 8 cups beef broth low sodium is recommended
  • 1 pound cooked prime rib thinly sliced or diced
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • Salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup all-purpose flour
  • 1 cup milk whole or 2% recommended
  • 1/4 cup fresh parsley chopped (for garnish)
Optional Toppings
  • Shredded cheddar cheese
  • sour cream
  • crusty bread

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Small Bowl

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
    2 tablespoons olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
  2. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic.
    2 cloves garlic, 1 teaspoon dried thyme, 0.5 teaspoon dried rosemary
  3. Pour in about 1/2 cup of the beef broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This adds extra flavor to your soup. Once deglazed, add the remaining beef broth to the pot.
    8 cups beef broth
  4. Bring the broth to a gentle simmer. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the vegetable flavors to meld.
    8 cups beef broth
  5. In a separate small bowl, whisk together the all-purpose flour and milk until smooth, creating a slurry. Slowly pour this slurry into the simmering soup, stirring constantly to prevent lumps. Continue to stir until the soup thickens slightly, about 2-3 minutes. If you prefer a less thick soup, you can omit this step or use less flour.
    1/4 cup all-purpose flour, 1 cup milk
  6. Stir in the thinly sliced or diced cooked prime rib. Bring the soup back to a gentle simmer and cook for another 10-15 minutes, or until the prime rib is heated through and the flavors have combined beautifully. Avoid boiling the soup once the prime rib is added, as this can make the meat tough.
    1 pound cooked prime rib
  7. Taste the soup and season generously with salt and freshly ground black pepper as needed. Ladle the hot Prime Rib Soup into bowls. Garnish with fresh chopped parsley and any of your desired optional toppings like shredded cheddar cheese or a dollop of sour cream. Serve immediately with crusty bread for dipping.
    Salt, freshly ground black pepper, 1/4 cup fresh parsley, Shredded cheddar cheese, sour cream, crusty bread

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if needed. Can be frozen for up to 2-3 months.