Beef Barley Soup (Leftover Prime Rib)

If you’re like me you always have leftovers. I make more than I need for most meals because I love having leftovers.

Before making this recipe I made a beef stock from the rib bones and meet from the Prime Rib. I add the ribs to 2 quarts of water with roughed cut onion, 2 carrots, 2 celery ribs, salt, a tablespoon of pepper corns, 2 cloves of garlic, onion powder and garlic poweder and simmer on med/low heat for 5-8 hours. The longer the better. You can pick the meat off the bones and use for the soup or discard them. Strain the broth using a fine mesh strainer and cool in fridge for 2-3 hours and remove any fat from top before making the soup.

I got this recipe from https://www.orwhateveryoudo.com/2019/01/beef-barley-soup-with-prime-rib.html and didn’t modify it except to add parsley in at the end. One modification I wold make is to add some crushed red pepper to the carrots, celery and onions while I was sautéing them. I do this with my vegetable soup and it adds a little extra kick!

Ingredients:

1/2 stick salted butter

1 cup diced celery

2 cups diced carrots

1 cup diced onion

1 clove garlic, diced

2 quarts homemade beef broth

4 cups chopped prime rib

1/2 cup dry red wine

1/2 teaspoon ground thyme

1 cup barley

Method:

Place the butter into a large Dutch oven over medium heat, and let melt.
Add in the celery, carrots, and onion. (add a few pinches of crushed red pepper if you like!) Let cook for 5-6 minutes, until softened and starting to brown.
Add in the garlic and stir for 30 seconds.
Add in the beef broth, prime rib, red wine, ground thyme, and barley.
Simmer over medium heat until the barley is tender (about 1 hour). Add a handful of chopped parsley just before serving.