Critchell House Prime Rib Soup Recipes

Steps:

• In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, for 1-1/2 hours.
• Remove from heat and allow to cool slightly. Remove bones, meat and carrots. (you won't find the garlic :) ) Shred the meat and return to the broth mixture. Discard the carrots, bones and any fat.
• Refrigerate the broth to allow any remaining fat to harden. This makes it easier to remove. At this point, you can either continue on with the recipe, or the broth may be refrigerated for up to 3 days. You could probably freeze it as well, but I never have.
• Once the fat has been removed, return the broth to the stove and heat to boiling.
• Add in the salt, pepper, Bovril, potatoes and onion. Reduce heat and simmer, covered, for approx 25 minutes, stirring occasionally.
• Add noodles and vegetables. Continue to simmer for about 20 minutes, or until the noodles are tender, stirring occasionally.
• Enjoy!

Steps:

• In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, 1 1/2 hours. Remove from heat and allow to cool slightly. Remove bones, meat and carrots. (you won't find the garlic :) ) Shred the meat and return to the broth mixture. Discard the carrots, bones and any fat. Refrigerate the broth to allow any remaining fat to harden. This makes it easier to remove. At this point, you can either continue on with the recipe, or the broth may be refrigerated up to 3 days. You could probably freeze it as well, but I never have. Once the fat has been removed, return the broth to the stove and heat to boiling. Add salt, pepper, Bovril, potatoes, onion, egg noodles and mixed vegetables. Reduce heat and simmer, covered, approximately 25 minutes, stirring occasionally.

Steps:

• In a soup pot, heat oil or butter, then saute onions until just tender. Add garlic and saute for 2 minutes.
• 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.
• For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
• 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.
• Meanwhile, remove any meat from bones and set aside.
• When carrots and potatoes are tender, add cabbage and cook for 10 minutes.
• Stir in prime rib and add salt and freshly ground pepper.
• Serve with a crusty French bread or warm dinner rolls.

Steps:

• Cook prime rib roast to desired doneness.
• Pour any drippings into saucepan. Add water and Bovril. Heat.
• Add sour cream and chopped prime rib roast and mushrooms. Heat**SLOWLY**. Do not boil. Serve and enjoy!
• NOTE:.
• Bovril is British; It's a beef extract that can be used in recipes such as the one above or spread on toast or used to make a "beef tea".

Steps:

• Cut the ribs into 2" lengths.
• Slash the meat through to the bone in several places.
• Place in a pan and add 20 cups of water.
• Bring to a full boil, then lower heat and simmer until the meat is tender.
• Chop the green onions.
• Remove the beef ribs from the broth and mix well with the seasonings listed above in number one.
• Put the seasoned ribs back into the broth.
• Bring to a boil and add the longer pieces of green onions.
• To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs).