This yummy and satisfying leftover prime rib soup with mushrooms will leave you wishing you had more prime rib leftovers from your holiday indulgences!

Loaded with amazing flavors and a variety of complimentary vegetables, all made even better with tender leftover pieces from your prime rib roast Christmas dinner.


  • 4 beef ribs, trimmed from a cooked prime rib roast
  • 2 cups beef stock
  • 1 potato, peeled and cut into 3/4 inch pieces
  • 8 ounces sliced fresh mushrooms
  • ¼ cup chopped fresh chives
  • black pepper to taste
  • salt to taste
Leftover Prime Rib Soup

Leftover Prime Rib Soup


  1. Place the ribs in a pot, cover with water and bring to a boil.
  2. Then reduce heat to medium-low and simmer for about 2 hours, until the meat is falling from the bones.
  3. Remove the ribs from the fire and allow to cool.
  4. Trim the meat from the ribs and cut into bite sized pieces and refrigerate.
  5. Continue simmering the broth until reduced to 1 cup then refrigerate until the fat congeals to the top. Skim and discard the congealed fat.
  6. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper and bring to a boil.
  7. Then reduce heat to medium-low, cover, and simmer for about 20 minutes or until the potatoes are tender.
  8. Sprinkle with chives.
  9. Serve and enjoy.