So when you have prime rib for Christmas Day dinner what do you do with the bones? Well, you make Prime Rib Soup, of course.
Ingredients:
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
1/4 cup chopped fresh chives
Directions:
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.
