Prime Rib soup
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Thread: Prime Rib soup

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    Registered User slowtypinwoman's Avatar
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    Default Prime Rib soup

    Ok here's the deal. We went to the in-laws yesterday. My mil bought over $200 of bone in prime rib. Yes, you read that right but that is a whole other thread. lol
    We ate one and there were about 6 bones with LOTS of meat still on them that were going to be thrown away. I scooped them up saying I wanted to try to make a soup out of them. They all looked at me like I just sprouted a third eye. MIL said you had to have raw bones for soup but my chicken bone and turkey frames are always cooked. My mother always used cooked ham bones. So can this be done? I told them I'd give it a try. The most I'll be out is the time and a couple potatoes and an onion. What do you think?

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    Registered User dwallyfam's Avatar
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    Worth a shot. You can either have delicious soup or not.
    Kellie

    2014 Goals
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    Moderator YankeeMom's Avatar
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    You don't have to have raw bones for soup LOL
    I think it would make a yummy soup! Besides, you've got nothing to lose by trying it. Thank goodness you didn't spend $200 on meat

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    Registered User MOMMYDEAREST's Avatar
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    oh my $200.00 on meat......wow!!! good luck with your soup!!!

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    Registered User Missy's Avatar
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    you can use cooked bone, i am sure of it. I bet it'll be great

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    Registered User zakity's Avatar
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    I use cooked bones all the time.

    If you put a dab of vinegar in the soup, it leaches some of the calcium out of bones and into the soup.

    Prime rib soup

    4 beef ribs, trimmed from a cooked prime rib roast
    2 cups beef stock
    1 potato, peeled and cut into small pieces
    1 (8 ounce) package sliced fresh mushrooms
    salt and pepper, to taste
    1/4 cup chopped fresh chives

    Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top.

    Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.

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