Leftover Prime Rib and Barley Soup

By: Mandy Tanner

An easy version of a comfort classic beef and barley soup with leftover Prime Rib as the star, this soup comes together in 30 minutes. You’ll want to pre-cook the barley according to package instructions. Quick-cooking barley is also an option as a time-saver, but the classic pearled barley is so delicious and has a great texture for this soup. Mushrooms and soy sauce or Tamari add umami, a depth of flavor, to store-bought beef broth.


Prime Rib and Barley Soup

  • 1 tablespoon avocado or olive oil
  • 1 cup chopped carrots, from 2 medium carrots
  • 1 cup chopped celery, from 2 stalks of celery
  • 1 shallot, finely chopped (1/4 cup)
  • 1 cup (2 oz) sliced shiitake or cremini mushrooms
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon soy sauce or Tamari
  • 12 ounces (1 ½ lb) cooked Prime Rib, cut into ½-inch pieces Buy Now
  • 6 cups beef broth
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 cups cooked pearled barley (1/2 cup uncooked), prepared according to package instructions

Prime Rib and Barley Soup

In a large pot over medium heat, add the oil, carrots, celery, shallot, mushrooms, and thyme, and cook until the mushrooms are golden and vegetables are tender, 5-8 minutes.
Add the soy sauce and stir to combine. Stir in the beef and cook until slightly browned, and caramelized, 2-3 minutes.
Add the beef broth and bring to a simmer. Reduce the heat as needed and cook for 10-15 minutes. Taste for seasoning and adjust with salt, and pepper, as needed.
Add the cooked barley and stir. Continue cooking until the barley is warmed through.
Portion into serving bowls, and serve warm. Enjoy!