Prime Rib Soup

One way to use the ribs after you have roasted the prime rib is to make this really delicious prime rib soup. It doesn’t take hours to make because the meat is already cooked and has all the delicious flavors

Ingredients

Use the ribs from a fully cooked prime rib roast, cut into separate pieces
4 carrots
4 celery stalks
1 sprig rosemary
4 sprigs thyme
6 sprigs parsley chopped
1 onion chopped
1 cup of red wine
5 cups water
1 cup pearled barley
salt
pepper
1 package frozen lima beans
1/2 package frozen peas
1 can beef broth

Directions

Place the beef ribs in a large pot. Top and tail the carrots (do not peel) and slice in half. Slice celery stalks in half. Chop one onion. Add red wine, water, barley, the rosemary and thyme, salt and pepper and bring to a boil covered, then simmer for approximately one hour until the vegetables are tender.
Remove the ribs and shred the meat off the bone, replacing in the pot. Discard the bones. Slice the carrots and celery. I did this afterwards in case they were overcooked and too mushy.
Add beef broth, lima bean and peas and continue to simmer until they are tender, about 10 - 15 minutes.
Taste and adjust seasoning as needed.
Chill in the fridge overnight, and the next day remove the fat from the top, it comes off really easily once chilled.
Reheat and serve with nice fresh crusty bread.