Prime Rib Soup
Start dinner with this Prime Rib Soup, chock full of hearty beef flavor with wintry herbs, red wine, and barley.
Ingredients
- 2 tbsp.extra-virgin olive oil
- 1 mediumyellow onion, chopped
- 2 mediumcarrots, peeled and chopped
- 2celery stalks, chopped
- 3 clovesgarlic, minced
- 3beef ribs, from a leftover rib roast
- 8 c.low-sodium beef broth
- 2 c.water
- 1bay leaf
- 2 sprigsthyme
- 2 sprigsrosemary
- kosher salt
- freshly ground black pepper
- ½ c.red wine
- 1 c.barley
Directions
- 1
In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beef ribs and cover with broth and water. Add bay leaf, thyme, and rosemary. Season with salt and pepper.
- 2
Cover with lid and bring to a boil. Reduce heat and let simmer until meat is tender and falling apart, 1 hour and 30 minutes. Add more broth as necessary.
- 3
Remove ribs, bay leaf, thyme, and rosemary. Shred meat with a fork and discard thyme and rosemary.
- 4
Return to pot and add red wine and barley. Simmer until barley is tender, 1 hour. Season with more salt and pepper to taste.