Leftover Prime Rib Barley Soup with Red Wine
A hearty beef and barley soup showcasing tender prime rib, earthy mushrooms, and aromatic herbs finished with cabernet sauvignon. The quick-cooking barley and gentle simmering preserve the meat's richness while vegetables soften into the savory broth. Serve this elegant comfort soup on cool evenings or when hosting guests who appreciate made-from-scratch depth. This version transforms holiday leftovers into an impressive main course soup that tastes like it required far more effort than it actually does.
Ingredients
- 2 tablespoon olive oil
- 8 ounce cremini mushrooms, cleaned and quartered
- 2 cup carrot, diced
- 1 cup celery, sliced
- 1 yellow onion, diced
- 1 leek, rinsed and diced
- 2 clove garlic, minced
- kosher salt
- 2 tablespoon tomato paste
- 1 cup cabernet sauvignondry red wine1:1alcohol
neutral
- 8 cup low-sodium beef broth
- 2 cup water
- 2 sprig thyme, fresh
- 2 sprig rosemary, fresh
- 2 bay leaves
- ¾ cup quick cooking barleypearl barley3/4 cup barley to 10-12 minutes cook time becomes 20-25 minutesstarch base
neutral
- 1 pound leftover prime rib, cut into bite-sized pieces
- freshly ground black pepper
Instructions
- 1
Heat olive oil in a large soup pot over medium heat.
- 2
Add mushrooms, carrots, celery, onion, leek, and garlic with salt pinches. Cover and saute, stirring occasionally, until tender.
- 3
Stir in tomato paste and cook briefly.
- 4
Pour in wine, stir, and simmer until reduced by half.
- 5
Tie thyme and rosemary sprigs together with kitchen string.
- 6
Pour in broth and water. Cover and bring to a gentle boil over medium-high heat.
- 7
Reduce heat to medium-low. Add barley, stir, and simmer.
- 8
Add prime rib and heat gently.
- 9
Remove herb bundle and bay leaves. Season with salt and black pepper to taste.
Tips
Tie herbs with kitchen string and nestle into the broth so they're easy to locate and remove after simmering.
Use leftover prime rib from any roast; the soup's gentle heat preserves tenderness while infusing the broth with beef flavor.
If cabernet is unavailable, substitute any dry red wine; the alcohol cooks off, leaving concentrated wine depth.
Good to Know
Refrigerate in airtight containers up to 4 days. The barley will continue absorbing broth; add water when reheating if soup thickens too much.
Make through step 8 up to 2 days ahead. Reheat gently over medium-low heat before seasoning to taste.
Ladle into bowls with crusty bread or oyster crackers. A dollop of sour cream or fresh parsley adds brightness. Pairs with a side salad.
Common Mistakes
Boil vigorously instead of simmering gently to avoid toughening the prime rib
Skip tying the herbs to avoid fishing for stray leaves at the end
Add barley at the beginning to avoid a gummy, overcooked texture
Substitutions
neutral
Full guide →FAQ
Can I make this soup without wine?
Yes, omit the wine and broth reduction step. Increase broth or water slightly if desired for extra liquid, though you'll lose the wine's depth and acidity that balances the richness.
How long does this soup keep in the refrigerator?
Refrigerate in airtight containers for up to 4 days. The barley absorbs broth over time, so add water or broth when reheating. Freeze for up to 3 months in freezer-safe containers.
What if I don't have leftover prime rib?
Use any leftover beef roast, steak, or even beef chuck roasted until tender. Alternatively, use ground beef browned in step 1 or skip meat entirely for a vegetable-forward version.