Pioneer Woman Prime Rib Soup Recipe

Pioneer Woman Prime Rib Soup is the ultimate “day after” comfort food, designed specifically to transform expensive holiday leftovers into a rustic, soul-warming meal. It takes the rich, peppercorn-crusted remnants of a prime rib roast—including the flavorful bones—and simmers them with hearty root vegetables and barley. The brilliance of this recipe (and Ree’s ranch-style approach) is that it doesn’t just use the meat; it utilizes the roast’s seasoned crust and fat to build a broth that tastes like it has been simmering for days, not minutes.

Try More Soups Recipes:

• Pioneer Woman Rotisserie Chicken Noodle Soup Recipe
• Pioneer Woman Sausage Kale Soup Recipe
• Pioneer Woman Tomato Soup and Grilled Cheese Recipe

🧡 Why You Will Love This Prime Rib Soup Recipe:

• Leftover Hero: It solves the problem of “what to do with the carcass,” extracting every ounce of value from your holiday investment.
• Deep Flavor: By simmering the rib bones in the broth, you get a natural gelatinous richness and depth that store-bought stock can never match.
• Textural Bliss: The tender chunks of beef contrast perfectly with the slight chew of barley and soft vegetables.
• One-Pot Wonder: It requires minimal cleanup, making it perfect for the exhausted days following a big holiday feast.

🍖 Pioneer Woman Prime Rib Soup Ingredients

The Meat & Base:

• 2 cups Leftover Prime Rib
• Prime Rib Bones
• 2 tbsp Butter
• 1 Onion: Diced medium.

The Vegetables & Grains:

• 3 Carrots
• 3 stalks Celery
• 8 oz Mushrooms
• 3/4 cup Pearl Barley
• 1 can (14 oz) Diced Tomatoes

The Broth:

• 6 cups Beef Stock
• 1 tbsp Worcestershire Sauce
• 1 tsp Fresh Thyme
• Salt and Pepper

🍲 How To Make Pioneer Woman Prime Rib Soup

1. Sauté Veggies: Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and soft.
2. Add Mushrooms: Toss in the sliced mushrooms and cook for another 3 minutes until they start to brown slightly.
3. Build the Broth: Pour in the beef stock and the undrained tomatoes. Add the Worcestershire sauce, thyme, and the leftover prime rib bones (if you have them). Bring the mixture to a boil.
4. Add Barley: Stir in the rinsed barley. Reduce the heat to low, cover the pot, and simmer for 30–40 minutes.
5. Add the Meat: Remove the lid. If you used bones, carefully fish them out and discard now. Stir in the cubed prime rib meat.
6. Final Simmer: Simmer gently uncovered for another 10–15 minutes. You want the barley to be tender and the meat to be heated through and soft, but not falling apart into shreds.
7. Season: Taste the broth. Add salt and plenty of black pepper only if needed (the prime rib seasoning often adds enough salt on its own).
8. Serve: Ladle into deep bowls and serve piping hot.

💡 Recipe Tips

• The Bone is Gold: Even if there is no meat on the rib bones, simmer them! The marrow and connective tissue dissolve into the soup, giving it a silky mouthfeel.
• Don’t Overcook the Meat: Since the prime rib is already cooked (likely medium-rare), you only want to warm it up. If you boil it for too long, it can become tough. Add it towards the end just to heat through and meld flavors.
• Barley vs. Potatoes: If you prefer potatoes, skip the barley and add 2 cups of cubed Yukon Gold potatoes at step 4. Simmer until they are fork-tender.
• Freezing: This Prime Rib Soup freezes exceptionally well. The barley may soak up some liquid upon thawing, so just add a splash of water or stock when reheating.

🥙 What To Serve With Prime Rib Soup?

This rich hearty Prime Rib Soup is a complete meal in a bowl, so it needs simple sides that act as a vehicle for the broth. A hunk of crusty sourdough bread or warm garlic toast is essential for mopping up the savory liquid. To balance the heavy meat and barley, serve a crisp green salad with a sharp vinaigrette to cleanse the palate. For a nod to the original roast dinner, top the soup with a dollop of horseradish cream and pour a glass of bold Cabernet Sauvignon.

🎚 How To Store Leftovers Prime Rib Soup?

The “Barley Effect”: Be aware that the barley acts like a sponge and will continue to absorb the broth while sitting in the fridge. The soup will be much thicker (almost stew-like) the next day, which is normal.

• Refrigerator: Allow the soup to cool completely (within 2 hours) before transferring it to an airtight container. It will stay fresh and flavorful for 3 to 4 days.
• Freezer: This soup freezes very well. Pour cooled soup into freezer-safe bags or containers, leaving about 1 inch of space at the top to allow the liquid to expand as it freezes. Store for up to 3 months.

🥵 How To Reheat Leftovers Prime Rib Soup?

Avoid Boiling: Try not to let the soup come to a rolling boil, especially if the prime rib pieces are still tender. boiling can toughen the meat and make it chewy. Just heat it until it is pleasantly warm.

• Stovetop (Best Method): Pour the soup into a saucepan over medium-low heat. Because the barley will have absorbed much of the liquid in the fridge, you will likely need to add 1/2 to 1 cup of beef stock or water to loosen it back to a soup consistency. Stir occasionally until steaming hot.
• Microwave: Place a portion in a microwave-safe bowl and splash in a little water or stock. Cover with a lid or paper towel to prevent splatters. Heat on high for 2–3 minutes, stopping halfway through to stir the meat and vegetables for even heating.

FAQs

More Soups Recipes:

• Pioneer Woman White Lasagna Soup Recipe
• Pioneer Woman Split Pea Soup
• Pioneer Woman Turnip Green Soup

📊 Prime Rib Soup Nutrition Facts

• Calories: ~380 kcal
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 32g
• Protein: 24g

Pioneer Woman Prime Rib Soup Recipe

Recipe by Imen DridiCourse: Main, Lunch, Dinner, SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

380

kcal

Pioneer Woman Prime Rib Soup repurposes leftover holiday roast beef and bones into a rich, savory beef and barley stew. Hearty, filling, and packed with root vegetables.

Ingredients

• The Meat & Base:

• 2 cups Leftover Prime Rib

• Prime Rib Bones

• 2 tbsp Butter

• 1 Onion: Diced medium.

• The Vegetables & Grains:

• 3 Carrots

• 3 stalks Celery

• 8 oz Mushrooms

• 3/4 cup Pearl Barley

• 1 can (14 oz) Diced Tomatoes

• The Broth:

• 6 cups Beef Stock

• 1 tbsp Worcestershire Sauce

• 1 tsp Fresh Thyme

• Salt and Pepper

Directions

• Sauté Veggies: Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and soft.
• Add Mushrooms: Toss in the sliced mushrooms and cook for another 3 minutes until they start to brown slightly.
• Build the Broth: Pour in the beef stock and the undrained tomatoes. Add the Worcestershire sauce, thyme, and the leftover prime rib bones (if you have them). Bring the mixture to a boil.
• Add Barley: Stir in the rinsed barley. Reduce the heat to low, cover the pot, and simmer for 30–40 minutes.
• Add the Meat: Remove the lid. If you used bones, carefully fish them out and discard now. Stir in the cubed prime rib meat.
• Final Simmer: Simmer gently uncovered for another 10–15 minutes. You want the barley to be tender and the meat to be heated through and soft, but not falling apart into shreds.
• Season: Taste the broth. Add salt and plenty of black pepper only if needed (the prime rib seasoning often adds enough salt on its own).
• Serve: Ladle into deep bowls and serve piping hot.

Notes

• The Bone is Gold: Even if there is no meat on the rib bones, simmer them! The marrow and connective tissue dissolve into the soup, giving it a silky mouthfeel.
  Don’t Overcook the Meat: Since the prime rib is already cooked (likely medium-rare), you only want to warm it up. If you boil it for too long, it can become tough. Add it towards the end just to heat through and meld flavors.
  Barley vs. Potatoes: If you prefer potatoes, skip the barley and add 2 cups of cubed Yukon Gold potatoes at step 4. Simmer until they are fork-tender.
  Freezing: This Prime Rib Soup freezes exceptionally well. The barley may soak up some liquid upon thawing, so just add a splash of water or stock when reheating.