The first time I had Beef Barley Soup with Prime Rib, I was visiting my grandma in the dead of winter. The wind was howling, snow was falling, and the aroma of simmering beef and herbs filled her cozy kitchen. One spoonful, and I was hooked.
This recipe brings back all those warm, comforting memories, and I can’t wait to share it with you. It’s rich, hearty, and full of flavor, and takes just a little over an hour to make. Get ready for a delicious bowl of Beef Barley Soup with Prime Rib!
Table of Contents
The Ultimate Prime Rib Beef Barley Soup
Ingredients
Equipment
Method
- Place the butter into a large Dutch oven over medium heat, and let melt.
- Add in the celery, carrots, and onion. Let cook for 5-6 minutes, until softened and starting to brown.
- Add in the garlic and stir for 30 seconds.
- Add in the beef broth, prime rib, broth, apple cider vinegar, ground thyme, and barley.
- Simmer over medium heat until the barley is tender. Serve with crusty bread and green salad.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Beef Barley Soup with Prime Rib
- Uses leftover prime rib: This recipe is the perfect way to transform a special occasion meal into a comforting weeknight dinner.
- Hearty and flavorful: The combination of tender prime rib, chewy barley, and savory broth creates a truly satisfying soup.
- Perfect for a chilly day: Nothing warms you up quite like a bowl of this hearty soup on a cold winter day.
- Easy to make: With simple ingredients and straightforward instructions, this soup is surprisingly easy to prepare.
Key to Success: Selecting the Right Barley
When it comes to barley, you’ll typically find two main types: pearl barley and hulled barley. Pearl barley has been processed to remove the outer layers of bran, making it cook faster. The downside is that it also loses some of its nutritional value and has a slightly less chewy texture. Hulled barley, on the other hand, retains its bran, offering more fiber and a nuttier flavor.
However, it takes longer to cook. For this Beef Barley Soup with Prime Rib, I recommend using pearl barley. It strikes a good balance between cooking time and texture, ensuring that your soup is ready in a reasonable amount of time without sacrificing too much flavor.
The Star: High-Quality Prime Rib
The quality of your prime rib will significantly impact the flavor of this soup. I love using leftover prime rib from a holiday dinner, but you can also buy a smaller roast specifically for this recipe. Look for prime rib with good marbling, as the fat adds richness and flavor to the soup.
If you don’t have leftover prime rib, you can roast a 3-4 pound prime rib roast at 325°F (160°C) until it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare. Let it rest before chopping it up to add to the recipe.
Elevating the Broth: Bone Broth vs. Regular Broth
While you can certainly use regular beef broth in this recipe, I highly recommend using bone broth if you can get your hands on it. Bone broth is simmered for a longer period, extracting more collagen and nutrients from the bones. This results in a richer, more flavorful broth with added health benefits.
If you’ve roasted a prime rib, don’t toss those bones! You can easily make your own prime rib bone broth. Simply place the bones in a large pot, cover them with water, add a splash of apple cider vinegar, and simmer for 12-24 hours. Strain the broth and use it in this soup for an extra layer of flavor and nutrition.
Ingredients for Beef Barley Soup with Prime Rib
- 1/2 stick salted butter
- 1 cup diced celery
- 2 cups diced carrots
- 1 cup diced onion
- 1 clove garlic, diced
- 2 quarts homemade beef broth
- 4 cups chopped prime rib
- 1/2 cup broth
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground thyme
- 1 cup barley
How to Make Beef Barley Soup with Prime Rib: Step-by-Step Instructions
- Place the butter into a large Dutch oven over medium heat, and let melt.
- Add in the celery, carrots, and onion. Let cook for 5-6 minutes, until softened and starting to brown.
- Add in the garlic and stir for 30 seconds.
- Add in the beef broth, prime rib, broth, apple cider vinegar, ground thyme, and barley.
- Simmer over medium heat until the barley is tender. Serve with crusty bread and green salad.
The Secret Ingredient: Apple Cider Vinegar
You might be wondering why I add apple cider vinegar to this soup. It’s my secret weapon for adding a touch of brightness and acidity to balance the richness of the beef and broth. The vinegar doesn’t make the soup taste sour; instead, it enhances the other flavors and adds a subtle complexity that will keep you coming back for more.
Wine Pairing Suggestions for Beef Barley Soup with Prime Rib
This hearty soup pairs well with medium-bodied red wines. I suggest a Merlot or Pinot Noir. These wines have enough fruit and acidity to complement the richness of the soup without overpowering it. If you prefer white wine, try an oaked Chardonnay.
Variations and Substitutions
| Ingredient | Substitution | Notes |
|---|---|---|
| Prime Rib | Chuck Roast, Stew Meat, Mushrooms | For a vegetarian option, use a variety of mushrooms. |
| Barley | Quinoa, Rice | Cooking times may vary. |
| Carrots | Parsnips, Sweet Potatoes | Adds a different sweetness profile. |
| Beef Broth | Vegetable Broth | If using mushrooms as a meat substitute, this is a good option. |
| Apple Cider Vinegar | Red Wine Vinegar, Balsamic Vinegar | Use sparingly; these have stronger flavors. |
Essential Equipment
For this recipe, I recommend using a Dutch oven or a large, heavy-bottomed stock pot. A Dutch oven is ideal because it distributes heat evenly, preventing hot spots and ensuring that your soup cooks uniformly. Its thick walls also help to retain heat, keeping the soup warm for longer.
Troubleshooting: Solving Common Soup Problems
- Undercooked Barley: If your barley is still hard after simmering for the recommended time, add more broth and continue to simmer until tender.
- Soup Too Thick: Add more broth to thin it out.
- Soup Too Thin: Simmer uncovered to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.
- Soup Too Salty: Add a peeled potato to the soup while it simmers. The potato will absorb some of the salt. Remove the potato before serving.
Storing and Reheating Your Beef Barley Soup with Prime Rib
This soup tastes even better the next day! To store, let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze the soup for up to 2-3 months.
To reheat, thaw the soup in the refrigerator overnight. Then, heat it in a pot on the stovetop over medium heat until warmed through. You can also reheat individual portions in the microwave. For freezing, use freezer-safe containers or bags to prevent freezer burn. I recommend reheating on the stovetop, but a microwave works in a pinch. Do not reheat in a slow cooker.
Nutritional Information and Health Benefits
Beef Barley Soup with Prime Rib is packed with nutrients. Barley is a good source of fiber, which aids digestion and helps regulate blood sugar levels. Learn about the impressive health benefits of barley and how it can contribute to a healthy diet. The vegetables provide vitamins and minerals, while the prime rib offers protein and iron.
Bone broth is rich in collagen, which is beneficial for joint health and skin elasticity. Bone broth’s benefits are increasingly recognized for gut health and immune function.
Frequently Asked Questions
What if you don’t have any leftover prime rib laying around?
You can roast a smaller prime rib roast specifically for this recipe, or substitute with chuck roast or stew meat.
Can you freeze beef barley soup?
Yes, this soup freezes well.
What’s the best container to freeze soup in?
Use freezer-safe containers or bags to prevent freezer burn.
How long will this soup last in the fridge?
3-4 days.
What Is The Best Beef For Barley Soup?
Prime rib is my favorite, but chuck roast or stew meat also work well.
Can I Make Prime Rib Beef Barley Soup In Advance?
Yes, this soup can be made a day or two in advance. The flavors meld together even more as it sits.
Conclusion
I hope you enjoy this comforting and flavorful Beef Barley Soup with Prime Rib as much as I do. It’s a great way to use up leftover prime rib, and it’s perfect for a cozy night in.
Give it a try, and don’t forget to leave a comment below to let me know how it turned out! What are you waiting for? Grab your Dutch oven, gather your ingredients, and let’s get cooking!
