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Pioneer Woman Prime Rib Soup

Pioneer Woman Prime Rib Soup - recipe card
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This hearty prime rib soup transforms leftover prime rib into a rich, savory pot of comfort. Tender beef, vegetables, and egg noodles simmer in a flavorful beef broth, finished with a touch of Worcestershire and fresh thyme. Perfect for a cozy dinner that feels both elegant and homey.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 pound cooked prime rib, trimmed of excess fat and cut into 1/2-inch cubes
  • 8 cups beef broth, preferably low-sodium
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh thyme, leaves stripped (about 1 teaspoon)
  • 1 bay leaf
  • 1 cup wide egg noodles (about 4 ounces)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5 minutes. The vegetables should sizzle gently but not brown.
  2. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Be careful not to burn the garlic, as it can turn bitter.
  3. Season the vegetables with the kosher salt and black pepper, and then add the cubed prime rib. Cook for 2-3 minutes, stirring occasionally, to warm the meat and allow it to absorb the flavors.
  4. Pour in the beef broth, scraping any browned bits from the bottom of the pot with a wooden spoon. Add the undrained diced tomatoes, tomato paste, Worcestershire sauce, thyme leaves, and bay leaf. Stir everything together until the tomato paste is fully dissolved.
  5. Bring the soup to a simmer over medium-high heat, then reduce the heat to low. Cover and let it simmer gently for 20 minutes to allow the flavors to meld. The soup should be barely bubbling; not a rolling boil.
  6. After 20 minutes, taste the broth and adjust the seasoning with more salt and pepper if needed. If you prefer a richer broth, you can simmer uncovered for an additional 10 minutes to reduce and concentrate the flavors.
  7. Meanwhile, bring a separate pot of salted water to a boil over high heat. Cook the egg noodles according to package instructions until al dente, about 6-8 minutes. Drain and set aside.
  8. Add the cooked egg noodles to the soup during the last few minutes of cooking if serving immediately, or keep them separate to prevent them from over-softening during storage.
  9. Discard the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
  10. If you prefer an oven method, you can make this soup in a Dutch oven: after adding all ingredients, cover and place in a preheated 325°F (163°C) oven for 45 minutes, then add the noodles and cook for another 10 minutes.
  11. For the stovetop, if you like a thicker soup, you can whisk 2 tablespoons of all-purpose flour with 1/4 cup of the hot broth until smooth, then stir it into the soup before simmering.

Notes

Storage: Cool the soup completely and store in an airtight container in the refrigerator for up to 3 days. If you added the noodles, they will absorb broth; you may need to add extra beef broth when reheating. Freezing: The soup freezes well for up to 3 months without the noodles. To freeze, cool completely, portion into freezer-safe containers, and leave headspace. Thaw overnight in the refrigerator. Reheating: Gently reheat on the stove over medium-low heat, stirring occasionally, until hot. If the soup is too thick, add a splash of beef broth or water to reach your desired consistency. Alternatively, microwave individual portions in 30-second intervals, stirring between.

Nutrition

Keywords: prime rib soup, leftover prime rib soup, beef noodle soup, hearty soup, comfort food, prime rib recipe, easy soup recipe, stovetop soup, American cuisine, weeknight dinner, leftover roast beef soup

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