Critchell House Prime Rib Soup Recipe 415

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CRITCHELL HOUSE PRIME RIB SOUP



Critchell House Prime Rib Soup image

I've been making this for a while, but had never written anything down. Needless to say, it was always a little different, depending on which vegetables I ended up using. My DH would always say "That was good, can we have it again?" To which I would reply....No! His obvious response was.... "Why don't you ever write anything down?" Okay, so this time I did. This is a great recipe to use up any fresh or frozen vegetables. Needless to say, as long as you start with a good base, you are almost always guaranteed to be successful. This is quite filling, and wonderful served with recipe #137007. You really won't have room for much else. I hope you enjoy this as much as we do. Cooking time does not include refrigeration time.

Provided by Diana 2

Categories     One Dish Meal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 cups water
4 beef ribs, cut from prime rib roast
1/4 cup barley
10 baby carrots
2 garlic cloves, whole
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons beef bouillon, Bovril
2 potatoes, diced
1 onion, diced
1 cup egg noodles, small
1 cup frozen mixed vegetables

Steps:

  • In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, for 1-1/2 hours.
  • Remove from heat and allow to cool slightly. Remove bones, meat and carrots. (you won't find the garlic :) ) Shred the meat and return to the broth mixture. Discard the carrots, bones and any fat.
  • Refrigerate the broth to allow any remaining fat to harden. This makes it easier to remove. At this point, you can either continue on with the recipe, or the broth may be refrigerated for up to 3 days. You could probably freeze it as well, but I never have.
  • Once the fat has been removed, return the broth to the stove and heat to boiling.
  • Add in the salt, pepper, Bovril, potatoes and onion. Reduce heat and simmer, covered, for approx 25 minutes, stirring occasionally.
  • Add noodles and vegetables. Continue to simmer for about 20 minutes, or until the noodles are tender, stirring occasionally.
  • Enjoy!

HARRIGAN'S PRIME RIB SOUP



Harrigan's Prime Rib Soup image

This is one the best soups that you will ever put your lips on! This makes a great meal served along with a hardy home-made bread. There are only a few locations in the Great State of Texas that you can enjoy this in person.

Provided by Casey Brown-Myers

Categories     Roast Beef

Time 1h30m

Yield 2-4 serving(s)

Number Of Ingredients 5

4 cups water
8 teaspoons bovril powder
2 cups sour cream
2 cups chopped prime rib roast
1/2 cup mushroom

Steps:

  • Cook prime rib roast to desired doneness.
  • Pour any drippings into saucepan. Add water and Bovril. Heat.
  • Add sour cream and chopped prime rib roast and mushrooms. Heat**SLOWLY**. Do not boil. Serve and enjoy!
  • NOTE:.
  • Bovril is British; It's a beef extract that can be used in recipes such as the one above or spread on toast or used to make a "beef tea".

CRITCHELL HOUSE PRIME RIB SOUP RECIPE - (4.1/5)



Critchell House Prime Rib Soup Recipe - (4.1/5) image

Provided by PineyCook

Number Of Ingredients 12

6cups6 cups water
44 beef ribs, cut from prime rib roast
1/4cup1/4 cup barley
1010 baby carrots
2cloves2 cloves garlic, whole
2teaspoons2 teaspoons salt
1/2teaspoon1/2 teaspoon black pepper
2tablespoons2 tablespoons beef bouillon, Bovril
22 potatoes, diced
11 onion, diced
1cup1 cup egg noodles, small
1cup1 cup frozen mixed vegetables

Steps:

  • In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, 1 1/2 hours. Remove from heat and allow to cool slightly. Remove bones, meat and carrots. (you won't find the garlic :) ) Shred the meat and return to the broth mixture. Discard the carrots, bones and any fat. Refrigerate the broth to allow any remaining fat to harden. This makes it easier to remove. At this point, you can either continue on with the recipe, or the broth may be refrigerated up to 3 days. You could probably freeze it as well, but I never have. Once the fat has been removed, return the broth to the stove and heat to boiling. Add salt, pepper, Bovril, potatoes, onion, egg noodles and mixed vegetables. Reduce heat and simmer, covered, approximately 25 minutes, stirring occasionally.

SO EASY PINEAPPLE SHORT RIBS



So Easy Pineapple Short Ribs image

It just couldn't get any easier to make!... your family will be licking their plates clean with this recipe! You can also use prime rib bones or make this with pork butt steaks. This is a must served with fries or potato pancakes!

Provided by Kittencalrecipezazz

Categories     Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

4 -6 tablespoons oil
6 lbs short rib of beef
seasoning salt (or use white salt)
pepper
2 large onions, coarsley chopped
2 tablespoons fresh minced garlic
2 (8 ounce) cans pineapple chunks (with syrup)
2 (10 ounce) cans beef broth, undiluted
1 1/4 cups chili sauce
1/3 cup apple cider vinegar
1/2 cup honey
6 tablespoons Worcestershire sauce
1 teaspoon dried red pepper flakes (or use cayenne pepper to taste) (optional)

Steps:

  • Set oven to 350 degrees F.
  • Season the ribs with seasoning salt (or white salt) and pepper all over.
  • In a large oven-proof pot, heat oil over medium heat, add in the ribs working in batches and brown on all sides.
  • Then add in the chopped onion, garlic, pineapple chunks with the juice, broth, chili sauce, cider vinegar, honey, Worcestershire sauce red pepper flakes or cayenne (if using) mix to combine and to coat the ribs.
  • Cover the pot and bake for 1 hour.
  • Remove from the oven, season sauce with salt and pepper (or more cayenne pepper).
  • Place back in the oven uncovered for another hour or until the ribs are tender.

Nutrition Facts : Calories 2085.6, Fat 176.5, SaturatedFat 73.5, Cholesterol 349.4, Sodium 1458.1, Carbohydrate 52.2, Fiber 2.8, Sugar 39, Protein 71.1

PRIME RIB SOUP



Prime Rib Soup image

I found this recipe last year at www.foodiekitchen.com and my family loved it! A perfect way to use up the last of the prime rib from Thanksgiving. I am posting this because I lost it once and don't want to have to go through that again! I used beef stock instead of vegetable stock. I also skipped step 3, refrigerating overnight.

Provided by Kerena

Categories     Meat

Time 3h15m

Yield 1 pot, 10 serving(s)

Number Of Ingredients 16

oil, for sauteing, may use butter if you choose
1 large onion, chopped
3 large garlic cloves, chopped
1 cup dry red wine
beef bone, from a rib roast
4 cups vegetable stock
4 cups water
3 carrots, sliced into 1/2-inch rounds
2 stalks celery, cut into 1/2-inch dice
2 medium potatoes, peeled and cut into 1/2-inch dice
1 tablespoon dried basil
2 (14 ounce) cans diced tomatoes, with thier juice
1/2 small cabbage, coarsely chopped
1 cup prime rib roast, leftovers, cut into 1/2-inch pieces (optional)
salt, to taste
fresh ground pepper, to taste

Steps:

  • In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute for 2 minutes.
  • Add wine, scraping up any browned bits that may have formed. Add bones, stock and water and bring to a boil. Reduce heat and simmer for 1 1/2 hours.
  • For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
  • Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover prime rib. Cook for 20-30 minutes, until vegetables are just tender.
  • Meanwhile, remove any meat from bones and set aside.
  • When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
  • Stir in prime rib and add salt and freshly ground pepper.
  • Serve with a crusty French bread or warm dinner rolls.

Nutrition Facts : Calories 92.9, Fat 0.3, SaturatedFat 0.1, Sodium 36.7, Carbohydrate 17.1, Fiber 3.8, Sugar 5.4, Protein 2.5

DEVILED PRIME RIB BONES



Deviled Prime Rib Bones image

I found this recipe while ISO another recipe for "Beef and Barley Soup". I just could not throw out the beautiful ribs from our "Christmas Prime Rib". These sound delicious, but I will have to make them with the ribs from our next Prime Rib. (DH won the coin toss between these or soup) I'm posting it now, knowing there are a lot of beautiful prime rib bones around this time of year. This seems like such a simple way to make use of them, besides throwing them into the garbage or to the dog. "Sorry Rover" You could always mix up the seasonings and use garlic, thyme, rosemary, Dijon, or horseradish; panko instead of breadcrumbs... infinite possibilities

Provided by JTsMom

Categories     Lunch/Snacks

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

1/3 cup unsalted butter
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
salt & freshly ground black pepper, to taste
3 -5 leftover beef ribs, bones
1 cup fresh breadcrumb

Steps:

  • Preheat the broiler to high.
  • Melt the butter in a small saucepan; remove from heat and stir in the mustard, cayenne and Worcestershire; season to taste with salt and pepper.
  • Brush the ribs with the melted butter mixture; roll in the bread crumbs, coating well.
  • Place on a broiler pan and broil, turning occasionally and basting with remaining butter, until golden brown, 12 to 15 minutes.

PRIME RIB SOUP



Prime Rib Soup image

This rich and satisfying soup is the best I've ever created. Hubby is always excited when I make a prime rib because he knows this soup will follow within a day or two. The ribs are sliced from the prime rib before serving and saved just for this recipe. I always buy a prime rib with the bones in because it makes the roast better tasting and the ribs are a bonus not to be missed!

Provided by Emily Tisdale

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 7h

Yield 4

Number Of Ingredients 7

4 beef ribs, trimmed from a cooked prime rib roast
2 cups beef stock
1 potato, peeled and cut into 3/4 inch pieces
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon salt
1 teaspoon black pepper
¼ cup chopped fresh chives

Steps:

  • Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
  • Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 11.5 g, Cholesterol 40.7 mg, Fat 8.7 g, Fiber 1.5 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 655.4 mg, Sugar 3 g

PRIME RIB HASH



Prime Rib Hash image

This recipe from "Star Food" by Carole Andersen Travis, is an excellent method to use leftover prime rib roast or steak. If you have a cookout and prepare too much, here is the solution.

Provided by Dan-Amer 1

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
2 tablespoons butter
1 medium onion, diced
2 cups potatoes, cooked. cut into 1/2 inch dice
2 cups leftover prime rib roast or 2 cups steak, cooked, cut into 1/2 inch dice
salt & pepper, to taste
4 eggs, fried (optional)

Steps:

  • In a large heavy skillet add the oil and butter and heat.
  • Add the onion and cook over medium heat until transparent.
  • Add potatoes, turn up heat, and cook until potatoes sre light brown.
  • Add the meat and stir fry the mixture until the meat is browned and all is piping hot.
  • Spoon into a hot serving dish and enjoy, or top each serving with a fried egg, if desired. .

Nutrition Facts : Calories 180.3, Fat 12.7, SaturatedFat 4.5, Cholesterol 15.3, Sodium 46.2, Carbohydrate 15.9, Fiber 2, Sugar 1.8, Protein 1.8

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