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.