This soup is perfect for right after the holidays. Made with Certified Hereford Beef prime rib, it is the perfect recipe to utilize leftovers!
For great flavors in your stew, simmer all ingredients on low for up to two hours.
Prime rib bones (as many as the number of people you're serving)
1 pound Certified Hereford Bee prime rib, cubed
2 onions, diced
4 garlic cloves, peeled and diced
1/2 bunch celery, diced
2 carrots, grated
1/2 bunch of parsley, chopped
6 cups beef broth
3/4 bottle dry red wine
1 cup barley
Heat stockpot over medium-high heat. Add 2 teaspoons olive oil, prime rib bones and brown thoroughly, taking care not to burn.
Add cubed prime rib, onion, celery, and grated carrot and finally garlic. Cook to caramelize until onions are golden brown.
Add in beef broth and wine. Simmer for at least 2 hours to let flavors build.
Cook barley in 4 cups of water in separate saucepan. When done, add to soup right before serving. Depending on liquid in soup, not all barley may be needed. Season as needed to taste. Do not over salt. Serve with crusty Sourdough and a simple salad.
Rich flavor with juicy tenderness. The grand champion of beef roasts. One of the most tender beef cuts. Generous marbling throughout.More About Cuts