This hearty Leftover Prime Rib Beef Barley Soup with Mushrooms will leave you planning to make a lot more prime rib roast in the very near future! Save any rib bones for the best ever prime rib soup bone broth that will make this soup even more amazing!
This Hearty Beef Barley Soup is The Best Prime Rib Soup Ever!
My prime rib beef and barley soup is loaded with fantastic flavors and a wonderful assortment of complimentary vegetables, all made even better with tender leftover pieces from your prime rib roast holiday dinner!
Over the years I have always prepared plenty of prime rib during the holidays, and I enjoy making the usual leftover meals afterward.
However, I knew that with such an amazing roast (even if you use the less costly cross cut portion or are preparing a standard roast beef or baron of beef) that I really should be striving for some pretty phenomenal meals and recipes to create from those prime portions of perfectly roasted prime rib beef.
Don't let the ingredients make you think twice about making this soup! It's an amazing soup that really deserves a few extra ingredients! 🙂
- Olive Oil - Use a good quality extra virgin olive oil to impart amazing flavor as you begin sauteing the veggies.
- Onion - Rich, flavorful, and aromatic which is what makes it such a good base for so many soups, sauces, and more!
- Garlic - The unique, rich flavor of garlic adds great depth of flavor.
- Rosemary - Another herb that makes great soups, and pairs well with beef and hearty proteins.
- Bay Leaves - A standard of soup bases and great meat gravies, use at least 3 leaves, up to 4 depending on their size.
- Basil - One of my personal favorite herbs for adding robust flavor.
- Butter - Adds richness and a smooth texture that are part of this amazing soup. Use European butter for extra richness.
- Carrots - A semi-sweet and perfectly tender addition that helps to make this so tasty!
- Parsnips - I love parsnips, and loading extra veggies in so my kids eat more without knowing.
- Leek - One of my faves! Adds some onion flavor and unique texture.
- Celery - Three ribs of celery are part of the mirepoix or 'holy trinity' of vegetables used as soup and cooking bases - along with carrots and onion.
- Tomatoes - Two small tomatoes, chopped, and added for the vegetable base.
- Mushrooms - Earthy mushrooms are perfect when paired with prime rib in this incredible soup!
- Tomato Paste - Builds that amazing tomato flavor in the soup base.
- Horseradish - Grated horseradish is added to this soup, hopefully you have some in the refrigerator after serving my creamy horseradish sauce with your prime rib!
- Salt & Pepper - Base spices that add flavor and heighten all of the tasty ingredient flavors.
- Red Wine - To deglaze the stock pot and add flavor.
- Beef Broth - Two portions, the first for the soup base and the second for cooking the barley.
- Quick Barley - Either quick or pearled barley, to be cooked before adding into your soup.
- Prime Rib - Chopped into 1" bite-sized squares, or strips.
- Red Wine Vinegar - Just a splash for finishing the wonderfully flavored soup.
What to Make with Leftover Prime Rib Roast, Steak, or Roast Beef??
Enjoy some of my other fantastic leftover prime rib recipes include the wildly popular recipes for Leftover Prime Rib Beef Stroganoff or the post Christmas breakfast dish, Leftover Prime Rib Hash, and my easy to make Prime Rib Pasta or Leftover Prime Rib Tostadas. I'm always adding more, so be sure to check in!
🔪 Step-by-Step Instructions
There may be a few steps involved but this prime rib soup is easily the very best soup you could use your roast leftovers in. Like ever.
Make the Soup Base
- Heat and saute. Bring a large stock pot with the olive oil to medium high heat. The oil should be shimmering when ready to sauté the onion and garlic. Add the onion, garlic, rosemary sprig(s), bay leaves, and basil then saute for 2-4 minutes until the onion and garlic are tender, no longer translucent, and fragrant.
- Add vegetables. Melt 2 tablespoons of butter in with the sauteed onion and garlic, then add the remaining vegetables including carrots, celery, parsnips, leeks, tomatoes, and mushrooms. Cook for 8-10 minutes, stirring occasionally.
- Stir in tomato paste and horseradish. After cooking, and the vegetables have softened, stir in the tomato paste and grated horseradish then season with salt and pepper. Keep stirring the vegetables, tomato paste, and horseradish until the paste is evenly distributed throughout. The the color of the tomato paste will also start darkening to a deep red color, after about 3 minutes.
- Deglaze the pan. Stir in the red wine, scraping the bottom of the soup pot to remove any stuck pieces. Continue cooking for about 3 minutes while the wine simmers off, reducing the wine by about half. *You can use more broth for this step, for an alcohol-free alternative.
Add Prime Rib Leftovers
- Prime rib and broth. Add the cut portions of your leftover prime rib (or roast beef, pot roast, or leftover steak) along with the first 6 cup portion of beef broth. Stir, cover, reduce the heat to low, and simmer for about 70-75 minutes.
- Wait to start the barley. Start cooking your barley (below) after about 45 minutes of simmering the soup.
How To Cook Barley For Soup
- Bring barley to a low boil. In a sauce pan bring the second portion of beef broth (3 cups) to a boil. Add the barley and cook at a low boil over medium heat until al denté, or about 20 minutes.
- Transfer the barley. The liquid will not be absorbed completely, do not drain off excess broth. Add the broth and cooked barley to your soup.
Simmer & Serve
- Simmer and season. Finish cooking, at a simmer, after the barley and broth have been combined with the soup ingredients. The barley will be tender when cooked completely, about 10-12 minutes. *This is a great time to taste and adjust seasoning.
- Add a splash of red wine vinegar and serve. Remove the soup from heat when done, add the ½ tablespoon of red wine vinegar, then serve immediately.
Garnish with more basil or fresh, chopped parsley if desired. Enjoy your prime rib soup!
🥡 Storing & Reheating
Leftover prime rib beef barley soup stores and freezes exceptionally well! As a matter of fact, the flavor has combined for an even more satisfying soup after a day or two!
Refrigerate any leftover prime rib soup in an airtight container. Your barley soup will last for up to 3-4 days when stored properly.
Freeze your soup by storing it in an airtight freezer container. Frozen beef barley soup is good for up to 3 months.
Thaw any frozen soup in the refrigerator overnight before reheating. *I do not suggest re-freezing the soup once thawed or reheated.
The best way to reheat beef barley soup is on the stovetop. Place your desired portion into a saucepan and heat over medium-low until warmed to your satisfaction.
Of course, the fastest way to reheat your soup is in the microwave. Portion your soup out into a microwave-safe bowl and heat for 1-2 minutes, stir, and continue heating in 30-second increments until fully heated.
Leftover Prime Rib Beef Barley Soup with Mushrooms
- 1 Tbsp olive oil (extra virgin)
- 1 yellow onion (small yellow or white onion, diced)
- 1 Tbsp garlic (minced)
- 1 sprig rosemary
- 3 bay leaves
- ½ Tbsp basil (fresh, chopped - more for garnish, if desired)
- 2 Tbsp butter
- 4 carrots (small to medium, chopped)
- 2 parsnip (small to medium, chopped)
- 1 leeks (cleaned and chopped)
- 3 ribs celery (chopped)
- 2 tomatoes (small, chopped)
- 8 oz mushrooms (rinsed and quartered - buttons, bellas, crimini or a mix all work)
- ⅓ cup tomato paste
- ½ Tbsp grated horseradish
- each, salt & pepper (to taste - we used about 1 ½ tsp salt & ½ tsp pepper)
- 1 cup red wine (we used malbec but also like syrah or cabernet sauvignon (any full-bodied red wine))
- 9 cups beef broth (2 portions - 6 cups/3 cups)
- 1 cup quick barley (quick or pearled)
- 1 lb prime rib roast (leftovers, chopped into 1 inch bite size portions)
- ½ tbsp red wine vinegar
- In a large stock pot, add the olive oil to the pot and bring the heat to medium high. Add the onion and garlic and saute with rosemary sprig, bay leaves, and basil for 2-4 minutes. Add the butter, then the rest of the vegetables (carrots, parsnip, leeks, celery, tomatoes, and mushrooms). Cook for 8-10 minutes, stirring occasionally.
- Once your vegetables have softened, add the tomato paste along with the grated horseradish and then season with salt and pepper. Stir until the paste is evenly distributed throughout the soup, stirring until it turns a deep red color (about 3 minutes).
- Add the red wine and stir into the vegetable base, removing any sticking vegetables from the bottom of the stock pot. Cook for about 3 minutes, reducing the wine by at least half.
- Add the cut leftover prime rib beef portions and the first 6 cup portion of beef broth. Stir to combine, cover, and allow to simmer on low for about 70-75 minutes.
- While the soup is simmering (about 40-45 minutes into the simmering period), bring a second sauce pan with 3 cups of the broth to a boil. Add the barley and cook at a low boil over medium heat until al dente, about 20 minutes. The liquid will not be absorbed completely, do not drain off excess broth.
- When the soup has simmered for about 70-75 minutes, and the barley has cooked, combine the barley and broth with the soup. Stir, cover and simmer for an additional 10-12 minutes or until the barley is tender.
- Remove the soup from heat. Stir in the red wine vinegar and serve immediately. Garnish with additional chopped basil (or parsley), if desired.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!