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Another tradition here at the T’s house is the annual prime rib soup that follows Christmas dinner. The boys and Tom are not particularly fond of prime rib (honestly I don’t know how they cannot like it) so they “tolerate” it for dinner on Christmas so that they can enjoy the leftovers. Really. Seriously. They prefer it leftover and turned into prime rib soup over eating it on Christmas Day. Today, with the snow falling outside and turning everything into a winter wonderland, it seemed the day to turn the leftovers into a delicious snowy day kind of meal.
The day that my boys wait for after Christmas. The day that we take the leftover prime rib and turn it into Prime Rib Soup. Honestly, I think that they prefer the soup (actually it’s more of a stew) to the actual meal. My oldest kept asking me to make this well before the prime rib was ever even cooked or in our refrigerator for that matter.
Simply stated, take your leftovers, bones and all and saute them in a large pot with sliced onions. Deglaze the pan with red wine. Add water and beef broth to cover, salt and pepper to taste and let simmer for hours. About an hour before you want to eat, remove the meat, separate fat and bones, cut up meat into bite size pieces and put back into the broth. Add 2-3 cups of jasmine rice and let simmer until the rice is cooked. Simple, easy, delicious — at least the boys think so.
Tonight I made what is probably Tom and the boys’ favorite meal — Prime Rib Soup. Go figure, other people drool over the rib roast (yes, that would be me drooling) and my family drools over the leftovers. Yesterday I dug a small rib roast that I bought when it was on sale from the freezer and cooked it. Yes, it was delicious, but they were conservative with their eating since they knew whatever was leftover would be the ingredients for the soup. Eat less meat, have more soup – there’s the logic. Yes, we had a nice roast dinner last night but tonight…well tonight was the meal they were all waiting for.
It’s one of the throw-together recipes that I make. It originated from one Christmas when we had a rib roast leftover and no one is big on leftover meat in its roast form. So, I basically take the meat and bones that are leftover and sear them and then add beef broth and let them simmer slowly all day, along with some onions. Then I remove the bones, chop the meat, season it and add rice. Wah..laa – soup or more stew-ish actually.
Add the homemade dinner rolls and ta-da….. dinner!
That’s what I got by mistake at dinner. On Tuesday, our anniversary dinner turned into a bit of a dinner party since a college friend showed up and we then had our neighbors join us as well. We went to Sam’s Steakhouse in Ludlow, VT. I ordered a petite filet mignon and was looking so forward to it. When everyone else was served, the waiter politely advised me that he had erred on my order and he had put in an order for prime rib instead. I could wait for mine to be cooked or take the prime rib and he would adjust the bill accordingly. I thought that I had agreed to wait, but evidently I agreed to take the prime rib instead since it magically appeared a few minutes later with the waiter. It was the largest chunk of meat I have ever seen on a plate intended for one person. Seriously, I could feed my entire family of five on it (and as you will see, so I did). It was about 6 inches across and seriously like 3 inches thick. I sliced off a few pieces but honestly, it just was too overwhelming for me. It was doggy-bagged (and wouldn’t the dog so love to have this 1/2 cow for dinner?) and brought home. I used it to make prime rib soup since that is what we do with our leftover rib roast from Christmas dinner. This hunk of meat was almost as much as what I did the soup with after Christmas so I thought, why not?
It’s a simple recipe, borne of my hatred of wasting food and my family’s hatred of leftover beef in its roast state.
Prime Rib Soup
1. Brown meat in dutch oven. I used my hunk of meat and one sirloin steak (I know, I know, but we are not steak eaters and it comes when you order 1/2 cow) Normally, I would use the rib roast with its bones.
2. Add one chopped onion or two chopped shallots.
3. Deglaze the pan with 1/4 c. red wine.
4. Add 12 cups of water. Add salt and pepper.
5. Allow soup to simmer for at least 1 1/2 hours. (I find the longer the better)
6. Remove meat and cut into bite size pieces. Remove bones if you used a piece of meat with bones.
7. Add two cups of jasmine rice. Let simmer until rice is fully cooked.
8. Serve and enjoy.
First, we went from 3 feet of snow on Monday morning to about 5 inches and a lot of ice this morning. The hill was pretty darn slippery this morning. My in-laws were going to leave and we drove them down this afternoon to the bottom of the hill, for fear that they might slide off the road. Christmas was good, lots of good friends, family and good food (if I do say so myself!) Tonight’s dinner is prime rib soup made from the leftovers of the rib roast we had for dinner on Christmas.
Everyone is enjoying their goodies, Tim headed off to his friend’s house armed with his “new” video camera ready to photograph their sword making for his grandparents. Very cute. The chickens are happy that they can actually see ground, even if it is through a layer of ice and are outside pecking around. The goats are always happy to be outside.