Wednesday, December 22, 2010

Prime Rib Soup



This Thanksgiving I served a bone-in Prime Rib instead of the traditional turkey dinner.   There were just five of us total and what a great meal it was.  Served with fresh bread, this is a wonderful next day meal and a great way to use the wonderful browned and seasoned ribs that are left over.

Prep Time:  20 minutes
Cook Time:  3 hours 
Servings:  10

Ingredients:

Oil for sautéing
1 Large Onion, chopped
3 large cloves garlic, chopped
1 cup dry red wine
Bones of a rib roast
4 cups vegetable stock
4 cups water
3 carrots, sliced in ½" rounds
2 stalks celery, thinly sliced
2 medium potatoes, peeled and cut into ½" dice
1 tablespoon dried basil
2 cans (14 ounces each) diced tomatoes with their juice
½ small head cabbage, coarsely chopped
1 cup leftover roast beef, cut into ½" pieces (optional)
Salt and freshly ground black pepper, to taste


Method:
  • In a soup pot, heat oil, then sauté onions until just tender. Add garlic and sauté 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 1½ hours.
  • Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover beef. Cook for 20-30 minutes, until vegetables are just tender.
  • Meanwhile, remove any meat from bones and set aside.
  • When carrots and potatoes are just tender, add cabbage and cook for 10 minutes.
  • Stir in beef pieces and add salt and freshly ground black pepper.
  • Serve with a crusty French bread or warm dinner rolls.
Recipe Links:

Here is the original recipe from Foodiekitchen.

Here is a link for the Prime Rib of Beef ... Don't forget the Au Jus!

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