rib roast soup recipe

Written ByJenny Smyth Posted on
rib roast soup recipe
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The Best rib roast soup recipe

I’ve been making this rib roast soup recipe for years, and it’s still a family favorite. It’s a hearty, comforting dish that’s perfect for a chilly evening or a special occasion. The key to this recipe is the slow-cooked rib roast, which breaks down into tender shreds of meat that just melt in your mouth.

I love how the flavors all come together – the rich beef broth, the slightly sweet carrots and celery, and the savory seasonings. It’s a recipe that’s easy to make ahead and reheat, which makes it perfect for busy families or large gatherings. My kids always ask for seconds (or thirds!)

, and I’m happy to oblige. This recipe is also great for using up leftover vegetables and herbs from your garden. I like to serve it with a side of crusty bread or over egg noodles for an extra-special touch.

I’ve experimented with different types of beef and vegetables over the years, but I always come back to this classic recipe. The beef broth is essential – don’t skip it! It adds depth and richness to the soup that you just can’t get from using water alone.

I also like to add in some red wine for added flavor (optional, but trust me, it makes a difference!) This recipe is also great for using up leftover vegetables and herbs from your garden. Simply chop them up and add them to the pot along with the rest of the ingredients.

I hope you enjoy this recipe as much as my family does!

Hearty Rib Roast Soup

Hearty Rib Roast Soup

4.9 from 1266 votes

This rich and savory soup transforms leftover rib roast into a comforting meal. Tender beef, hearty vegetables, and a flavorful broth come together in a single pot.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Soup Base

2 cups cooked rib roast, diced
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 cups water

For the Vegetables

2 carrots, sliced
2 celery stalks, chopped
1 cup green beans, trimmed and halved
1 cup diced potatoes
1 tsp dried thyme
1 bay leaf

For Seasoning

Salt and black pepper to taste
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Heat olive oil in a large soup pot over medium heat.
2Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
3Stir in the minced garlic and cook for another 30 seconds until fragrant.
4Add the diced rib roast to the pot and cook for 2 to 3 minutes, stirring occasionally, to warm the meat and release its juices.
5Pour in the beef broth and water, then bring the mixture to a boil over high heat.
6Once boiling, reduce the heat to low and add the carrots, celery, green beans, potatoes, thyme, and bay leaf.
7Cover the pot and let the soup simmer gently for 20 to 25 minutes, or until the vegetables are tender when pierced with a fork.
8Remove the bay leaf and season the soup with salt and black pepper to taste.
9Stir in the fresh parsley and serve hot, ensuring each bowl gets a generous portion of meat and vegetables.

🔧Equipment

Large soup pot
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 32g

📝Notes

Tips: For a richer flavor, use homemade beef stock instead of store-bought broth. You can also add a splash of red wine during the sauté step for extra depth. Leftover soup keeps well in the refrigerator for up to 3 days.

Watch Video Of How Hearty Rib Roast Soup Works

This rib roast soup recipe is always a hit with my family – they love how comforting and satisfying it is. It’s also incredibly versatile – you can serve it as a main course or use it as a base for other recipes.

I like to store leftovers in the fridge for up to 3 days or freeze them for up to 2 months. When reheating, be sure to add some new liquid (such as beef broth or water) to keep the soup from becoming too thick.

❓ Frequently Asked Questions About Hearty Rib Roast Soup

Q: What type of beef is best for this recipe?

A: You can use either beef short ribs or beef brisket for this recipe. Short ribs are easier to find in most supermarkets, but brisket is more flavorful.

Q: Can I use chicken broth instead of beef broth?

A: While you can use chicken broth as a substitute, keep in mind that it will change the flavor profile of the soup significantly.

Q: How long does this recipe take to make?

A: This recipe takes about 2-3 hours to make, depending on how long you let it simmer.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this recipe in a slow cooker! Simply brown the meat and cook the vegetables before adding everything to the slow cooker.

Q: What if I don’t have any carrots or celery on hand?

A: You can omit them if you don’t have any on hand, but they do add a nice sweetness to the soup.

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