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.
Course Soups, Stews & Chilis
Keyword barley, easy, leftovers, one pot, prime rib, red wine, soup
Prep Time 15mins
Cook Time 50mins
Total Time 1hr5mins
Author Laurie McNamara
8ouncescremini mushroomscleaned and quartered
2cupscarrotdiced (about 2 medium)
1leekrinsed and diced
kosher saltto taste
1cupcabernet sauvignonsee notes
8cupslow-sodium beef broth
3/4cupquick cooking barley
1poundleftover prime ribcut into bite-sized pieces
freshly ground black pepperto 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.
If you are avoiding alcohol, substitute with an additional cup of beef broth