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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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I found this recipe last year and my family loved it! A perfect way to use up the last of the prime rib from Thanksgiving. I am posting this because I lost it once and don't want to have to go through that again! I used beef stock instead of vegetable stock. I also skipped step 3, refrigerating overnight. Ingredients:
oil, for sauteing, may use butter if you choose |
1 large onion, chopped |
3 large garlic cloves, chopped |
1 cup dry red wine |
beef bone, from a rib roast |
4 cups vegetable stock |
4 cups water |
3 carrots, sliced into 1/2-inch rounds |
2 stalks celery, cut into 1/2-inch dice |
2 medium potatoes, peeled and cut into 1/2-inch dice |
1 tablespoon dried basil |
2 (14 ounce) cans diced tomatoes, with thier juice |
1/2 small cabbage, coarsely chopped |
1 cup prime rib roast, leftovers, cut into 1/2-inch pieces (optional) |
salt, to taste |
fresh ground pepper, to taste |
Directions:
1. In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute for 2 minutes.
2. Add wine, scraping up any browned bits that may have formed. Add bones, stock and water and bring to a boil. Reduce heat and simmer for 1 1/2 hours.
3. For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
4. Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover prime rib. Cook for 20-30 minutes, until vegetables are just tender.
5. Meanwhile, remove any meat from bones and set aside.
6. When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
7. Stir in prime rib and add salt and freshly ground pepper.
8. Serve with a crusty French bread or warm dinner rolls.
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