Critchell House Prime Rib Soup
Transform your prime rib leftovers into a luxurious homemade dish with Critchell House Prime Rib Soup, a hearty and flavor-packed recipe that’s perfect for cozy evenings. This rich and comforting soup combines tender shredded prime rib, aromatic vegetables, and velvety beef stock, brought to life with fresh herbs like thyme and rosemary. A touch of garlic and a hint of bay leaf elevate the broth, while russet potatoes add texture to every satisfying bite. Ready in just over an hour, this one-pot recipe is a stress-free way to repurpose holiday roasts or any beefy centerpiece. Garnished with fresh parsley and served alongside crusty bread, this prime rib soup delivers a restaurant-quality meal in the comfort of your own home. Perfect for family dinners or entertaining, it’s a soul-warming classic that seamlessly blends elegance and simplicity.
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Recipe Information
Ingredients
- 2 cups Cooked prime rib (leftovers, shredded or diced)
- 8 cups Beef stock
- 2 medium Carrots (peeled and diced)
- 2 stalks Celery (diced)
- 1 medium Onion (diced)
- 1 large Russet potato (peeled and diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh thyme (leaves only)
- 1 teaspoon Fresh rosemary (finely chopped)
- 1 whole Bay leaf
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
In a large Dutch oven or soup pot, heat the olive oil and butter over medium heat until melted and shimmering.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the diced potato, beef stock, thyme, rosemary, bay leaf, salt, and black pepper to the pot. Bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer uncovered for about 30 minutes, or until the potatoes are tender and the flavors have melded together.
Stir in the shredded or diced prime rib and allow it to heat through for 5-7 minutes. Taste and adjust seasoning with additional salt and pepper, if needed.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 10143 mg | 441% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.1 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 335 mg | 26% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4233 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
