Snowy and cold this winter? It is here! Warm up with a hearty bowl of this beef barley soup using your leftover Christmas prime rib. These tender bits of prime rib with the hearty barley, pair perfectly with a traditional mirepoix of vegetables for one SUPER delicious bowl of soup. If you don’t have any left over prime rib, it’s just as good substituting steak tips, stew meat or even browned ground beef!
I made up this recipe when I got my Christmas wish and we got snow for Christmas (and then some). I was originally going to try and do some after Christmas shopping, but decided to make soup instead. We did splurge on our traditional prime rib for Christmas day and the butcher did cut it much smaller for me and yet we still had leftovers! And even more leftovers. So at the price of beef this year I am determined to find multiple ways to use every piece with no waste.
The butcher always cuts the bones off for me and then ties them back on so I save the bones for soup later in the spring, but this year I’m even adding the fat pieces to the bone bag to be boiled down for some tasty broth 😀
BEEF (PRIME RIB) BARLEY SOUP
Prep Time 15-20 minutes Cook Time 1 hour Total Time 1 hour 20 minutes
1/2 stick salted butter
1 cup diced celery
2 cups diced carrots
1 cup diced red onion or shallot
1 LARGE clove garlic, minced
4-6 cups homemade beef broth (depending on your desired thickness)
4 cups SMALL chopped prime rib
1 tablespoon Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
FRESH ground sea salt and black pepper, to taste
1 cup barley
- Melt butter in a large Dutch oven over medium heat.
- Add the celery, carrots, and onion, cooking 5-6 minutes, until softened and starting to brown.
- Add in garlic and stir for 30 seconds until fragrant.
- Add in beef broth, prime rib, Worcestershire sauce, liquid aminos and barley.
- Simmer 45 minutes or so over medium heat until the barley is tender.
- Adjust seasoning to taste.
- Serve with some nice sourdough or crusty bread.