Warm your soul with a bowl of Leftover Prime Rib and Barley Soup! Tender vegetables, barley and prime rib in a rustic and robust red wine beef broth. Simple yet tastes like you spent hours slowly simmering it on the stove. Serves 8+
Got leftover prime rib? Make Leftover Prime Rib and Barley Soup!
Besides prime rib breakfast hash, soup is the best way to use up leftover prime rib. Although I will say, prime rib sandwiches aren’t too shabby either. But after the craziness of the holidays are over, who doesn’t love the idea of a soup that basically cooks itself?
In this gem, tender vegetables, prime rib and barley swim in a robust tomato, red wine beef broth. It’s warm, comforting and made for dipping crusty bread into.
To Make This Leftover Prime Rib and Barley Soup You Will Need:
- olive oil
- yellow onin
- cremini mushrooms
- tomato paste
- red wine
- low-sodium beef broth
- fresh thyme
- bay leaves
- quick cooking barley
- leftover prime rib
Start by prepping the veggies. You will need 2 cups diced carrot, 1 cup sliced celery, 1 diced yellow onion, 1 (rinsed and diced) leek, and 2 minced cloves of garlic.
You will also need 8 ounces cremini (also known as baby bella) mushrooms, cleaned and then quartered.
To a large pot or dutch oven, add 2 tablespoons olive oil.
Next add in the onion, leek, mushrooms carrots, celery and garlic with a pinch of kosher salt.
Stir, cover and sauté until tender. Stirring occasionally, about 10 to 12 minutes.
Measure and add in the tomato paste, stir and cook 1 minute.
Pour in the wine, stir and simmer until reduced by half. For this recipe I use a Cabernet Sauvignon, and one that I like to drink. If you’re wondering if the wine in this soup is prominent, I personally don’t think so. However, if you are avoiding alcohol, substitute with an additional cup of beef broth.
Then pour in the broth and 2 cups water. Cover and bring to a gentle boil over medium-high heat.
Tie up 2 sprigs of both fresh thyme and rosemary with kitchen string and add it along with 2 bay leaves.
Reduce the heat to medium-low and pour in the quick cooking barley. Stir and simmer for 10 to 12 minutes.
Add 1 pound leftover prime rib and heat over low for 20 minutes.
Once simmered, remove herb bundle and bay leaves and discard.
Season with kosher salt and freshly ground black pepper to taste.
Serve sprinkle with fresh thyme or minced parsley with hunk of crusty bread on the side.
Rustic and hearty and SO simple.
And exactly what one needs after the hustle and bustle of the holidays.
Leftover Prime Rib Barley Soup
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, cleaned and quartered
- 2 cups carrot, diced (about 2 medium)
- 1 cup celery, sliced
- 1 yellow onion, diced
- 1 leek, rinsed and diced
- 2 cloves garlic, minced
- kosher salt, to taste
- 2 tablespoons tomato paste
- 1 cup cabernet sauvignon, see notes
- 8 cups low-sodium beef broth
- 2 cups water
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 3/4 cup quick cooking barley
- 1 pound leftover prime rib, cut into bite-sized pieces
- freshly ground black pepper, to taste
- Add olive oil to a large soup pot. Heat over medium and add in the mushroom, carrot, celery, onion, leek and garlic with a couple small pinches of kosher salt. Stir, cover and sauté until tender. Stirring ocassionally, about 10 to 12 minutes.
- Stir in tomatoe paste and cook 1 minute. Pour in the wine, stir and simmer until reduced by half.
- Tie up the thyme and rosemary with kitchen string.
- Next, pour in the broth and 2 cups water. Cover and bring to a gentle boil over medium-high heat.
- Reduce the heat to medium-low and pour in the quick cooking barley. Stir and simmer for 10 to 12 minutes.
- Add in the prime rib and heat over low for 20 minutes.
- Remove the herb bundle and bay leaves. Season with kosher salt (for me it's 2 teaspoons) and ground black pepper to taste.
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