Prime Rib Soup

Prep Time: 20 mins | Cook Time: 3 hours | Course: Dinner | Serves: 8

Meaty prime rib soup in a rich beef broth with veggies and pasta stars is the perfect way to start a chilly day in the new year. Save your bones from your holiday prime rib celebration. I tuck them in the freezer until ready to use. It’s amazing how much meat is left on and in between the bones. This can be made in one day, or you can boil the bones and place them in the fridge overnight, peeling the solidified fat layer off the next day. 

3-5 prime rib bones

2 quarts water 

2-3 cups red wine, optional 

1 quart beef broth 

Salt, pepper, garlic salt 

1 tsp oregano 

1 tsp dried basil 

3 bay leaves 

½ tsp fresh rosemary, chopped 

3 cloves garlic, minced 

1 onion, diced 

1 cup carrots, diced

1 cup celery, chopped 

1 cup small pasta, such as stars or shells

2 green onions, sliced 

Parmesan cheese, for serving 

Place bones in a stock pot and cover with water. Simmer for 2 to 3 hours, until the bones lift off the meat and the meat is super tender. Remove the bones onto a plate and defat the broth.  I often use paper towels to sop up the oily fat off the top, or place it in the refrigerator and chill, peeling off the fat layer that has solidified in the fridge (this can be done the next day).

Add red wine, beef broth, seasonings, garlic, onion, carrot, and celery to the broth, cooking over medium-low heat. Strip the bones of all meat and stir into the soup. Cook for 45 minutes or until all of the veggies are tender. Taste and correct for seasoning, and add pasta. Cook for 10 minutes and ladle into bowls with freshly grated Parmesan cheese and green onions.