Quick Prime Rib Bone Soup

I never thought leftover prime rib bones could bring such comfort until I started making this soup. After a big family dinner, when everyone’s gone home and the kitchen’s quiet, those bones are like a promise of another good meal to come. I’ve learned that some of the best recipes come from making the most of what you have.

That’s why this prime rib bone soup has become my go-to after holiday meals. It’s the kind of recipe that feels like you’re being smart with your food budget while getting something totally different from your original meal. I usually get it started the day after, letting it simmer away while I’m catching up on laundry or helping the kids with homework.

Whether you’re dealing with leftovers from Sunday dinner or looking for a way to stretch that special occasion prime rib, this soup is the answer. And trust me, once you smell it cooking, you’ll understand why I never throw those bones away anymore.

What Kind of Prime Rib Bones Should I Use?

The best bones for this soup are the leftover bones from a cooked prime rib roast, which still have some meat clinging to them. These bones are perfect because they’ve already been roasted, which gives them a rich, deep flavor that will transfer into your soup. If you’ve just had prime rib for dinner, don’t toss those bones – they’ll still have plenty of marrow and bits of meat that will make your soup extra flavorful. Most prime rib bones will work well, whether they’re from the end cuts or the middle of the roast. Just make sure to include any meat that’s still attached to the bones, as it will break down during cooking and add more beefy goodness to your soup.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here’s what you can swap if needed:

• Prime rib bones: While prime rib bones give the best flavor, you can use other beef bones like short ribs or oxtail. If using raw bones, roast them first at 400°F for about 45 minutes to develop flavor.
• Beef broth and bouillon: You can use all water with extra bouillon (3 tablespoons total), or substitute with chicken broth plus 1 tablespoon bouillon for beef flavor.
• Red wine: Skip the wine if you prefer, or replace it with 2 tablespoons of balsamic vinegar for that deep flavor.
• Barley: Rice, farro, or small pasta shapes work well here. Just adjust cooking time – rice needs about 20 minutes, farro about 30 minutes.
• Vidalia onion: Any sweet onion or yellow onion will do the job just fine.
• Pappardelle/potato: These are interchangeable in the recipe. You can also use egg noodles, regular pasta, or even cauliflower for a low-carb option.
• Frozen mixed veggies: Any frozen veggie mix works here, or use fresh vegetables – just add them at the right time so they don’t get mushy.

Watch Out for These Mistakes While Cooking

The biggest mistake when making prime rib bone soup is rushing the simmering process – these bones need at least 2-3 hours of slow cooking to release their rich flavor and collagen, so resist the urge to speed things up by turning up the heat. Another common error is adding all vegetables at once, which can lead to some being overcooked and mushy – instead, add hardy vegetables like carrots and onions first, then wait until the last 20-30 minutes to add frozen vegetables and pasta or potatoes. To get the most flavor from your soup, don’t skip browning the bones in olive oil before adding liquid, and make sure to scrape up all those tasty brown bits from the bottom of the pot when you add the wine. For the perfect consistency, avoid overcrowding the pot with too many noodles or potatoes, as they’ll continue to absorb liquid and can make your soup too thick – stick to the recommended amounts and add more broth if needed.

What to Serve With Prime Rib Soup?

This hearty prime rib soup is practically a meal in itself, but a few simple sides can make it even better! A crusty loaf of French bread or some warm sourdough rolls are perfect for soaking up the rich broth. If you’re looking to add some freshness to the meal, try a simple green salad with a light vinaigrette dressing – the acidity helps balance out the soup’s savory flavors. For extra comfort on a cold day, I like serving this soup with some warm, buttery garlic bread or homemade cornbread on the side.

Storage Instructions

Keep Fresh: This hearty prime rib bone soup will stay good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! If you used pasta, keep in mind it might absorb more broth as it sits.

Freeze: This soup is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months. If you’re planning to freeze, I’d recommend making it without the pasta and adding fresh pasta when you reheat it later – this prevents mushy noodles.

Warm Up: To enjoy your soup again, simply heat it up on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick after storage, just add a splash of beef broth to thin it out to your liking. For microwave heating, use medium power and stir every minute until it’s heated through.

Preparation Time	20-30 minutes
Cooking Time	130-150 minutes
Total Time	150-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 30-40 g
• Carbohydrates: 80-90 g

Ingredients

For the soup base:

• 1/4 cup barley (for a hearty texture)
• 1/4 cup red wine
• 4 cooked beef ribs
• 4 cups water
• 1 tbsp beef bouillon
• 1 bay leaf
• 4 cups beef broth (I use Pacific Foods organic beef broth)
• 2 fresh thyme sprigs
• 2 whole garlic cloves

For the vegetables:

• 16 oz frozen mixed vegetables (I use Birds Eye mixed vegetables)
• 1 tbsp olive oil
• 3 large carrots (diced into 1/2-inch pieces)
• 1/2 large Vidalia onion (finely diced)
• 1 celery stalk

For finishing the soup:

• 4 oz uncooked pappardelle pasta (or 1 large russet potato, cut into 1/2-inch cubes)
• 2 cups beef broth
• 2 tsp salt
• 1 tsp black pepper (freshly ground for best flavor)

Step 1: Prepare and Simmer the Soup Base

In a Dutch oven, combine the following ingredients: water, 4 cups of beef broth, 1 tablespoon of beef bouillon, wine, garlic, thyme, barley, ribs, and a bay leaf.

Bring this mixture to a boil.

Once boiling, reduce the heat to low and allow it to simmer with the lid on for 2 hours, letting the flavors meld together.

Step 2: Cool and Store the Soup Base

After simmering, cool the soup base to room temperature.

Remove the beef bones from the pot, shred the meat, and discard the bones.

Refrigerate the soup base overnight to let the flavors deepen and to allow the fat to rise to the top.

Step 3: Skim Fat and Prepare Vegetables

The next day, take the soup base out of the refrigerator and skim off all the solidified fat from the top.

In a skillet, heat olive oil over medium heat.

Add carrots, onion, and celery to the skillet, sautéing for about 5 minutes on medium-low heat until the vegetables have softened, stirring occasionally.

Step 4: Combine Ingredients and Simmer Soup

Add the remaining 2 cups of broth to the soup base and bring it to a boil.

Once boiling, add the sautéed onion, celery, and carrots to the pot, along with any frozen vegetables you’d like to include.

Season the soup with salt and pepper to taste.

Simmer the soup for 35 minutes with the lid slightly vented to allow the steam to escape.

Step 5: Add Pasta or Potatoes and Finish Cooking

For the final step, add pappardelle noodles, breaking them into pieces as you drop them into the soup, or opt for cubed potatoes if you prefer.

Cook for an additional 10-15 minutes, checking to ensure the noodles are al dente or the potatoes are tender and easily pierced with a fork.

Once done, serve hot and enjoy your hearty, flavorful soup!

*See notes for variations or adjustments.