What to do with leftover Prime Rib? Make Beef Barley Soup





We feasted on perfect Prime Rib for Christmas dinner following America’s Test Kitchen slow, slow cooking recipe.  It was amazingly tender and delicious.  After reheats the next day, there was about 3 cups fat-trimmed and diced meat left before I cooked off the remaining visible fat in a slow skillet


These looked so pretty cooking














Beef-Barley Soup with Mushrooms Recipe
2 cups dried barley, soak in 4 cups water for half an hour, or so. 
2 cups leftover roast, diced  
1 lb. mushrooms, washed and sliced
1 cup each of diced
            Onions
            Celery
            Fennel Bulb
1 pint beef or chicken broth
1 cup red wine
Salt and pepper

Bring the barley to a boil, cover pan and reduce heat to a simmer.

Sauté (in butter or vegetable oil) the onions, celery, and fennel until limp.  Add to the barley pot. This smells heavenly cooking.

Sauté the mushrooms in butter.  Add to the barley pot. Season to taste.

Add the trimmed meat and cook until the barley is tender adding beef stock and wine to achieve the desired thickness.  Mine as pictured is almost stew-like. Adjust seasoning.


There were four bones in the roast, two for each of my lucky dogs.

Comments

Janice said…
Looks yummy! Yes, lucky dogs indeed. Happy New Year!
Wed Jan 01, 07:21:00 AM
kip k said…
can this be adjusted to make in the crockpot?
Wed Jan 05, 11:58:00 AM
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