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Leftover Prime Rib Soup

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Got leftover prime rib? Turn it into the coziest bowl of soup! This hearty Prime Rib Soup Recipe is loaded with tender beef, creamy potatoes, and veggies in a rich, savory broth.

Leftover Prime Rib Roast

Packed with flavor, this prime rib soup recipe is the perfect way to enjoy your leftover standing rib roast and vegetables. The slow-simmered broth keeps the “melt-in-your-mouth” texture of the beef bites- the calling card of prime rib. 

It’s basically steak and potato soup, but with an upgrade. An easy way to use up those holiday leftovers.

I have a big collection of prime rib recipes, and resources. Check it out for temperature guides, recipes, and more.

The leftover prime rib used and shown in this recipe came from this reverse sear prime rib recipe. It was also used to make prime rib sliders.

A sliced reverse sear prime rib on a brown wood cutting board.

Prime Rib Bones

Don’t toss those bones! They’re full of flavor and make the perfect base for homemade bone broth.

Simmer the bones with onion, celery, carrots, and herbs to create a rich beef broth. Check out my “how to make bone broth” guide for specifics. 

If you don’t have bones on hand, store-bought beef broth works just fine. But if you’ve got the time, homemade broth adds incredible depth of flavor.

Ingredients to make chicken broth in the instant pot.

Ingredients

This beef soup is not just flavorful, it’s flexible. Each ingredient adds something special, but it’s easy to tweak it to your taste or to what’s in your fridge.

  • Leftover Prime Rib: any leftover beef will work in this setting. Think beef tenderloin, roast beef, or steak.
  • Potatoes: Russet or Yukon Gold work best as they will hold up to the broth.
  • Spices: garlic, thyme, salt, and pepper. You can use rosemary instead of or in addition to thyme.
  • Vegetables: mushrooms and the classic holy trinity: carrots, celery, and onion, are included. Most vegetables will work, so check what leftovers you have on hand.
  • A-1 Sauce: this is my secret ingredient to add to the soup! Instead of using it on the side of steaks, it will season the soup with the same flavors.

How To Make Prime Rib Soup

Step 1: Sauté the mushrooms first. It’s ideal to add them near the end of cook time, so they don’t get water logged. Scrape up any brown bits from the bottom of the pan for extra flavor.

Step 2: Sauté the onions, carrots, and celery, until soft.

Browned mushrooms in a cream dutch oven.
Step 1 – Brown the mushrooms and remove from the pan.
The holy trinity in a dutch oven.
Step 2 – Brown the vegetables until softened.

Step 3: Add the prime rib and brown the pieces on all sides.

Step 4: Stir in the broth and remaining ingredients. Simmer until the vegetables and potatoes are tender.

Pieces of leftover prime rib in a dutch oven.
Step 3 – Brown the pieces of cubed leftover prime rib.
Soup ingredients in a soup pot.
Step 4 – Add in the rest of the ingredients and simmer until the potatoes are softened.

Ways to Customize Your Soup

As written, this prime rib soup recipe is filled with the good stuff, but here are some other options to consider adding:

  • Corn
  • Diced tomatoes
  • Green beans
  • Barley
  • Egg noodles

Each option adds its own texture and flavor, making this soup endlessly customizable.

Bowl of prime rib soup with a gold spoon.

Recipe Tips and Notes

  • Standing rib roast is fatty, which makes it so buttery. For this application you want to remove any huge chunks of fat. There is enough fat marbling in the meat to keep the buttery texture. If you keep all the fat on, you may end up with greasy broth.
  • Wait until you taste the final product before adding more salt, especially if you used a salty prime rib rub on your roast.
  • Use a large pot or Dutch oven. This prime rib soup makes a generous batch, perfect for leftovers.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even better the next day.
  • Reheat gently on the stovetop until warm.

Another idea for using leftover prime rib are prime rib sliders!

Bowl of prime rib soup with a gold spoon.

Leftover Prime Rib Soup

Got leftover prime rib? Turn it into the coziest bowl of soup! This hearty Prime Rib Soup Recipe is loaded with tender beef, creamy potatoes, and veggies in a rich, savory broth.

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Prep Time: 15 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours

Servings: 6 Bowls

Calories: 540kcal

Author: Darcey Olson

Cost: $30

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Ingredients

  • 2 tbsp olive or avocado oil, divided
  • 8 oz mushrooms, sliced (*Note 1)
  • 1-1½ lb leftover prime rib (*Note 2)
  • 3 sticks carrots, cut into ⅛ inch slices
  • 2 stalks celery, cut into ¼ inch slices
  • 1 large onion, diced
  • 3 tbsp flour
  • 1 tbsp minced garlic
  • 3½-4½ cups beef broth, low sodium (*Note 3)
  • 2 tbsp tomato paste
  • ½ tbsp A1 Sauce (*Note 4)
  • 2 tsp worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 large potatoes, diced into ½ inch cubes
  • 1 cup frozen peas
  • salt and black pepper, to taste

Instructions

  • Add 1 tbsp oil to a large stock pot or dutch oven and pre-heat over medium high heat. Add mushrooms and saute for 5 minutes until browned. Remove from the pot and set aside.

  • Turn the heat to high and add 1 tbsp oil. Pat dry the beef and lightly sprinkle with pepper. Once hot, add the beef to the pot in 2 batches. Brown each side for 45 seconds. Add more oil in between, if needed. Remove from the pot and set aside.

  • Add a little bit more oil, if the pot is dry. Add the onion and cook for 2 minutes, stirring frequently.

  • Add the carrot and celery and cook for 3-4 minutes, stirring frequently. Add the garlic and flour for the last 30 seconds of cook time.

  • Slowly pour 3½ cups of beef broth into the pot while constantly stirring. If the broth doesn't cover the meat, add more broth (will vary on the pot you use).

  • Add tomato paste, thyme, rosemary, Worcestershire sauce and A1 Sauce and stir well. Stir in browned beef and bay leaves. Cover and turn the heat down to medium-low so it's gently simmering. Simmer for 60-75 minutes, or until the beef is tender.

  • Add the potatoes and peas and simmer, uncovered, for 20 minutes. Add the cooked mushrooms for the last 2-3 minutes of cook time.

  • Taste and season with salt and pepper, to taste. Serve!

Notes

Note 1 – To cut down on prep time, skip browning the mushrooms separately and add them with the carrots/celery instead. Note 2 – Any leftover beef roast will work in place of leftover prime rib. If you like a meat-heavy soup add 1.5 lbs. If you prefer less meat and more veggies, add 1 lbs of meat. Note 3 – The total amount of broth needed depends on the size of the pot you use. Start with 3.5 cups and if the beef isn’t covered in broth, add more. If you don’t use low sodium broth, do not add more salt until the soup is done and you have the opportunity to taste it first.  Note 4 – I highly recommend adding it, but don’t go buy a new bottle if you don’t have one on hand. I’ve tested it both ways and both are delicious. 

Nutrition

Calories: 540kcal | Carbohydrates: 34g | Protein: 22g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 69mg | Sodium: 236mg | Potassium: 1185mg | Fiber: 6g | Sugar: 5g | Vitamin A: 427IU | Vitamin C: 39mg | Calcium: 53mg | Iron: 4mg

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