
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
3 hrs
Cal/Serv:
3385
Have leftover prime rib? This is the perfect way to use it up! It's chock full of hearty beef flavor with wintry herbs, red wine, and barley. It's a soup no one would ever feel is made from leftovers and it completely transforms the beef into shreddable meat that makes up this extra cozy soup.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1
medium yellow onion, chopped
- 2
medium carrots, peeled and chopped
- 2
celery stalks, chopped
- 3
cloves garlic, minced
- 3
to 4 beef ribs, from a leftover rib roast
- 8 cups
low-sodium beef broth
- 2 cups
water
- 1
bay leaf
- 2
sprigs thyme
- 2
sprigs rosemary
Kosher salt
Freshly ground black pepper
- 1/2 cup
red wine
- 1 cup
barley
Directions
- Step 1In 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.
- Step 2Cover 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.
- Step 3Remove ribs, bay leaf, thyme, and rosemary. Shred meat with a fork and discard thyme and rosemary.
- Step 4Return to pot and add red wine and barley. Simmer until barley is tender, 1 hour. Season with more salt and pepper to taste.
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