CRITCHELL HOUSE PRIME RIB SOUP
I've been making this for a while, but had never written anything down. Needless to say, it was always a little different, depending on which vegetables I ended up using. My DH would always say "That was good, can we have it again?" To which I would reply....No! His obvious response was.... "Why don't you ever write anything down?" Okay, so this time I did. This is a great recipe to use up any fresh or frozen vegetables. Needless to say, as long as you start with a good base, you are almost always guaranteed to be successful. This is quite filling, and wonderful served with recipe #137007. You really won't have room for much else. I hope you enjoy this as much as we do. Cooking time does not include refrigeration time.
Provided by Diana 2
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, for 1-1/2 hours.
- Remove from heat and allow to cool slightly. Remove bones, meat and carrots. (you won't find the garlic :) ) Shred the meat and return to the broth mixture. Discard the carrots, bones and any fat.
- Refrigerate the broth to allow any remaining fat to harden. This makes it easier to remove. At this point, you can either continue on with the recipe, or the broth may be refrigerated for up to 3 days. You could probably freeze it as well, but I never have.
- Once the fat has been removed, return the broth to the stove and heat to boiling.
- Add in the salt, pepper, Bovril, potatoes and onion. Reduce heat and simmer, covered, for approx 25 minutes, stirring occasionally.
- Add noodles and vegetables. Continue to simmer for about 20 minutes, or until the noodles are tender, stirring occasionally.
- Enjoy!
CRITCHELL HOUSE PRIME RIB SOUP RECIPE - (4.1/5)
Provided by PineyCook
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, 1 1/2 hours. Remove from heat and allow to cool slightly. Remove bones, meat and carrots. (you won't find the garlic :) ) Shred the meat and return to the broth mixture. Discard the carrots, bones and any fat. Refrigerate the broth to allow any remaining fat to harden. This makes it easier to remove. At this point, you can either continue on with the recipe, or the broth may be refrigerated up to 3 days. You could probably freeze it as well, but I never have. Once the fat has been removed, return the broth to the stove and heat to boiling. Add salt, pepper, Bovril, potatoes, onion, egg noodles and mixed vegetables. Reduce heat and simmer, covered, approximately 25 minutes, stirring occasionally.
PRIME RIB SOUP
This rich and satisfying soup is the best I've ever created. Hubby is always excited when I make a prime rib because he knows this soup will follow within a day or two. The ribs are sliced from the prime rib before serving and saved just for this recipe. I always buy a prime rib with the bones in because it makes the roast better tasting and the ribs are a bonus not to be missed!
Provided by Emily Tisdale
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 7h
Yield 4
Number Of Ingredients 7
Steps:
- Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
- Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 11.5 g, Cholesterol 40.7 mg, Fat 8.7 g, Fiber 1.5 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 655.4 mg, Sugar 3 g
PRIME RIB SOUP
I found this recipe last year at www.foodiekitchen.com and my family loved it! A perfect way to use up the last of the prime rib from Thanksgiving. I am posting this because I lost it once and don't want to have to go through that again! I used beef stock instead of vegetable stock. I also skipped step 3, refrigerating overnight.
Provided by Kerena
Categories Meat
Time 3h15m
Yield 1 pot, 10 serving(s)
Number Of Ingredients 16
Steps:
- In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute 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 1 1/2 hours.
- For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
- Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover prime rib. Cook for 20-30 minutes, until vegetables are just tender.
- Meanwhile, remove any meat from bones and set aside.
- When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
- Stir in prime rib and add salt and freshly ground pepper.
- Serve with a crusty French bread or warm dinner rolls.
Nutrition Facts : Calories 92.9, Fat 0.3, SaturatedFat 0.1, Sodium 36.7, Carbohydrate 17.1, Fiber 3.8, Sugar 5.4, Protein 2.5
PRIME RIB WITH HERBES DE PROVENCE CRUST RECIPE - (4.1/5)
Provided by á-178060
Number Of Ingredients 7
Steps:
- Tie kitchen string around the roast in between each bone. In a small bowl, stir together the herbes de Provence, kosher salt and pepper. Rub the roast on all sides with the mixture. Cover with plastic wrap and refrigerate for at least 12 hours or up to 48 hours. Position a rack in the lower third of an oven and preheat to 450°F (230°C). Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to 350°F (180°C) and continue roasting until the internal temperature of the meat registers 125°F (52°C) for very rare to rare, about 2 hours more, or until done to your liking. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes. Sprinkle the roast with Maldon sea salt. Carve the roast and arrange on a warmed platter. Serve immediately.
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