Pioneer Woman Prime Rib Soup

Pioneer Woman Prime Rib Soup is made with tender leftover prime rib, beef broth, sautéed onions, garlic, carrots, and potatoes, often finished with herbs like thyme and rosemary. It’s rich, savory, and comforting with a hearty, velvety texture. Named after Ree Drummond’s famous brand, it’s pure rustic indulgence.

Ingredients:

• Chop 2 cups cooked prime rib, bite-sized.
• Dice 1 large onion finely.
• Mince 3 garlic cloves well.
• Slice 2 carrots thinly.
• Cube 2 medium potatoes evenly.
• Pour in 4 cups beef broth.
• Toss in 1 tsp dried thyme.
• Add 1 tsp dried rosemary.
• Drizzle 2 tbsp olive oil.
• Season with salt and pepper to taste.

How To Make Pioneer Woman Prime Rib Soup

1. First, in a big heavy-bottomed saucepan, heat the olive oil over medium heat.
2. After that, cook onions for about three minutes, or until they are tender and transparent.
3. After that, add the minced garlic and simmer for about a minute, or until fragrant.
4. Then add the diced potatoes and sliced carrots, stirring now and then for 5 minutes.
5. Bring everything to a medium boil and then add the beef broth.
6. Add the thyme, rosemary, salt, and pepper once it has boiled.
7. After that, lower the heat and simmer it for 20 minutes or so.
8. Next, whisk the chopped prime rib into the heated, aromatic broth.
9. Simmer until the beef is well heated and the vegetables are tender, about 5 to 7 more minutes.
10. Lastly, before ladling into bowls, taste and adjust the seasoning if necessary.
11. Serve it with warm crusty bread and smiles after letting it cool a little.

 Pioneer Woman Prime Rib Soup Recipe Tips:

• Twist of Creamy Prime Rib Soup. Use heavy cream to transform this classic into a rich, silky masterpiece. Once the vegetables are cooking, add 1 cup of cream and mix. This softens the earthy notes of the herbs and gives a luscious richness. For an added savory kick, add a handful of grated Parmesan cheese after that. The cream thickens the soup and counterbalances the strong flavor of the beef. This version makes a smooth, warm bowl that is ideal for cold nights. For the ultimate comfort food experience, serve with buttery garlic bread.
• Prime Rib Soup with Herbed Mushrooms. Toss 1 cup of sliced baby bella mushrooms with the potatoes and carrots to add earthiness and umami. Allow them to release their rich juices into the oil as they are sautéing until they are soft and fragrant. Then, for a more vibrant herbal punch, replace the dry thyme with fresh thyme and rosemary sprigs. The suppleness of prime rib complements the meaty texture of the mushrooms. This twist has an enticingly savory, earthy, and woodsy flavor. Add chopped parsley and cracked pepper as garnish for a beautiful, fragrant ending.
• Hearty Barley and Prime Rib Soup. When the stock is cooking, add ½ cup of pearl barley to give the soup more body. This grain gives the soup a pleasing crunch and naturally thickens it. Add it to the potatoes and carrots and simmer until it is just soft. Beautifully, barley absorbs the flavors of the herb and meat broth. It makes the dish a hearty, satisfying dinner. Serve it with a crisp multigrain bread and a crisp green salad. This is a classic, healthy, and very filling version for chilly, windy evenings.

How To Store & Reheat Leftovers?

1. In The Fridge: Let the soup cool completely before transferring to airtight containers. Refrigerate it for up to 4 days safely.
2. In The Freezer: Cool the soup fully first, then ladle it into freezer-safe bags or containers. Freeze for up to 3 months.
3. To Reheat: Warm it on the stovetop over medium heat, stirring occasionally, until hot. Microwave individual portions if preferred.

Pioneer Woman Prime Rib Soup Recipe Nutrition Facts

Protein content reaches 108g thanks to the tender prime rib.
Total fat measures approximately 92g from meat and olive oil.
Saturated fat comes in at around 34g per full recipe.
Cholesterol levels hit roughly 330mg for the entire batch.
Carbohydrates tally about 75g from potatoes, carrots, and onions.
Dietary fiber adds up to 11g from veggies and herbs combined.
Sugars naturally total 10g mostly from carrots and onions.
Sodium amounts to 3500mg considering broth and seasoning.
Vitamin A reaches about 640% DV from the carrots alone.
Vitamin C offers around 60% DV courtesy of potatoes and carrots.
Iron content stands at 48% DV mostly from prime rib and broth.
Calcium totals 16% DV contributed by veggies and herbs combined.
Potassium reaches 3500mg thanks to beef, potatoes, and carrots.
Thiamin (Vitamin B1) measures about 45% DV mainly from prime rib.
Niacin (Vitamin B3) clocks in at 90% DV provided by the beef.

Try More Recipes:

• Pioneer Woman Asparagus Soup
• Pioneer Woman Turkey Chili
• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Slow Cooker White Chicken Chi