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!
My 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) 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.
What to do with leftover prime rib roast 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 our easy to make Leftover Prime Rib Tacos or Leftover Prime Rib Dip Sandwich.
How To Cook Barley For Soup
In a sauce pan bring 3 cups of beef broth to a boil. Add the barley and cook at a low boil over medium heat until al denté, about 20 minutes.
The liquid will not be absorbed completely, do not drain off excess broth. Add the broth and cooked barley to your soup and finish cooking, at a simmer, combined with soup ingredients. The barley will be tender when cooked completely, about 10-12 minutes.
Leftover Prime Rib Recipes
- Leftover Prime Rib Beef Stroganoff (Prime Stroganoff)
- Leftover Prime Rib Hash
- Leftover Prime Rib Beef Barley Soup with Mushrooms (this page)
- Leftover Prime Rib Tacos
- Leftover Prime Rib Dip Sandwich
Leftover Turkey Meals
- Leftover Turkey Curry
- Leftover Turkey a la King
- Leftover Turkey Tetrazzini
- Leftover Turkey Noodle Soup
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
- 1/2 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)
- 1/3 cup tomato paste
- 1/2 Tbsp grated horseradish
- each, salt & pepper (to taste - we used about 1 1/2 tsp salt & 1/2 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)
- 1/2 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.