Prime Rib Beef Soup


Prime Rib Beef Soup


  • 2 to 4 left over beef ribs from Prime Rib (and left over beef if there is not too much left on bones)
  • 4 cups Water
  • 4 cups beef broth
  • 4 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup grated onion
  • 1 cup grated carrots
  • 1 cup grated turnip
  • tablespoon Worcestershire sauce
  • 2 tablespoons tomoto paste


This recipe is an old fashioned soup that was adapted by one my Mom used to make and is a great way to use the left over bones from a prime rib roast. It has root vegetables and a natural sweetness, and the unique texture to this soup is to grate all the vegetables. If grating is not your thing - you can also just chop and add into soup and it is just as tasty.


Step 1
Start off by adding beef bones, water, broth, garlic, salt and pepper to a large pot. Bring to boil and then let simmer for about an hour or two. Remove from pan and let cool slightly.
Step 2
Remove the bones and any visible fat and discard. Shred the remaining meat and put back into pot. If you are adding any additional left over meat you can cut into smaller chunks and add at this time
Step 3
Now is time to add the vegetables. Shred the onions, carrots and turnips and add to the pot. Add in the worcestershire sauce, tomato paste and any additional salt and pepper to taste.
Step 4
Stir until evenly blended, cover, and then bring pot to boil briefly to get veggies started then bring back down to a medium low simmer. Let the soup simmer covered for at least another hour.

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