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Critchell House Prime Rib Soup

I've been making this for a while, but I had never written anything down. It was always a little different, depending on which vegetables I ended up using. This is a great recipe to use up any fresh or frozen vegetables. As long as you start with a good base, you are almost always guaranteed to be successful. I hope you enjoy this as much as we do.
Servings: 6
Author: Food.com

Ingredients

  • 6 cups water
  • 4 beef ribs cut from a prime rib roast
  • 1/4 cup barley
  • 10 baby carrots
  • 2 cloves garlic
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons beef bouillon (Bovril)
  • 2 potatoes diced
  • 1 onion diced
  • 1 cup egg noodles
  • 1 cup frozen mixed vegetables
  • chopped parsley to garnish

Instructions

Prepare the meat and broth

  • In a medium saucepan, bring to a boil, water, beef bones, carrots, and garlic. Reduce heat and simmer, covered, for 1-1/2 hours.
  • Remove from heat, strain out the solids from the broth, and allow everything to cool slightly.
  • Separate the beef from the bones and the carrots (you won't find the garlic :).
  • Shred the beef and discard the remaining solids.
  • At this point, you can either continue on with the recipe, or the broth and meat may be refrigerated separately for up to 3 days. If you are not cooking right away, you can remove any excess fat from the surface of the refrigerated broth before continuing later on. If you are continuing now, skim any excess fat from the broth or use a fat separator.

Cook the potatoes and onion

  • Once the fat has been removed, return the broth to the stove and heat to boiling.
  • Add in the salt, pepper, Bovril, potatoes, barley, and onion.
  • Reduce heat and simmer, covered, for approx 25 minutes, stirring occasionally.

Add the pasta and veg

  • Add noodles and vegetables. Continue to simmer for about 20 minutes, or until the noodles are tender, stirring occasionally.
  • Stir the reserved shredded beef into the soup and allow to heat through, about 5 minutes.
  • Ladle into bowls, garnish with chopped parsley, and serve with crusty bread. Enjoy!