Marry Pioneer Woman Prime Rib Soup — leftover magic in a bowl. honestly, the name sounds fancy but it’s just this brothy, beefy, potato-mushroom thing that makes you feel warm even when your toes are cold and your fridge light is flickering. It’s slow but simple, and the flavor? wild. rich. real.
Jump to RecipeIngredients Needed
- 4 beef ribs (from a cooked prime rib roast): leftover goodness.
- 2 cups beef stock: builds on the broth.
- 1 medium potato, peeled + cubed: ¾-inch-ish. not fussy.
- 8 oz fresh sliced mushrooms (1 pack): earthy and soft.
- 1 tsp salt: you’ll adjust later.
- 1 tsp black pepper: enough to warm things up.
- ¼ cup fresh chives, chopped: for garnish. green = good.
How To Make Pioneer Woman Prime Rib Soup
Boil the Bones:
Drop those ribs in a pot. Cover with water. Bring it to a boil then drop to a simmer. Lid on. Walk away for like 2 hours. Smells amazing. You’ll know it’s ready when the meat basically falls off.
Pick the Meat:
Take the ribs out and let them cool. Pick the meat off the bones (don’t rush this). Cut into bite-sized pieces. Stick it in the fridge. Eat a bite if you want. I always do.
Reduce the Broth:
Keep simmering what’s left in the pot. Let it go ‘til it’s down to about 1 cup. That’s your flavor bomb. Toss it in the fridge too, just until the fat solidifies.
Skim the Fat:
Once chilled, scoop the fat off the top. Discard it (or save it, no judgement). You want that deep, beefy broth underneath.
Make the Soup:
Pour that reduced broth into a saucepan. Add the chopped meat, beef stock, potatoes, mushrooms, salt, and pepper. Bring it to a boil. Then simmer for 20 mins or so. Potatoes should be fork soft.
Finish It:
Sprinkle chopped chives on top before serving. Eat hot. maybe with bread. definitely with a spoon.
Recipe Tips
- Let the bones simmer long enough — flavor needs time.
- Cut potatoes evenly or they’ll cook uneven.
- Chill that broth. skimming fat is way easier cold.
- Salt at the end — stock is salty already.
- Leftovers taste even better next day. that’s just facts.
How to Store Leftovers
Fridge: Airtight container. Up to 3 days.
Freezer: Freeze in portions. Lasts 2 months.
Reheat: Stovetop over medium, 3–5 minutes. Microwave works too — 1-minute bursts.
Nutrition Facts (Approx. per 1 cup)
- Calories: 220
- Fat: 15g
- Sodium: 980mg
- Protein: 10g
- Carbs: 12g
- Fibre: 2g
- Sugar: 4g
FAQs
Can I use uncooked prime rib bones?
Nope. This one’s for leftover cooked ribs. That roasted flavor is key.
What if I don’t have mushrooms?
Skip them. Or use carrots. Or celery. Soup is forgiving.
Can I add noodles or rice?
You could. But it’s already hearty. Just don’t overdo it.
How do I know when the potatoes are done?
Poke one with a fork. If it breaks apart easy — you’re good.
Can I make this in a slow cooker?
Yes — simmer the bones and broth low for 4–6 hours. Then finish the rest stovetop.
Pioneer Woman Prime Rib Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings15
minutes2
hours20
minutes220
kcalRich and cozy prime rib soup made from leftover beef ribs, mushrooms, and potatoes — a brothy bowl of pure comfort.
Ingredients
4 beef ribs (from cooked prime rib roast)
2 cups beef stock
1 medium potato, peeled + cubed
8 oz sliced mushrooms
1 tsp salt
1 tsp black pepper
¼ cup chopped fresh chives
Directions
- Simmer ribs in water for 2 hours.
- Remove ribs, trim meat, refrigerate.
- Reduce broth to 1 cup. Chill, skim fat.
- Add broth, meat, stock, potatoes, mushrooms, salt, pepper to pot.
- Simmer 20 mins until potatoes are soft.
- Garnish with chives. Serve hot.
Notes
- Simmer low and slow for flavor.
- Skim cold fat — don’t skip that step.
- Adjust salt last so you don’t overdo it.
- Use equal potato sizes for even cook.
