Prime rib barley soup
Warm, hearty, and packed with rich flavors, this Prime Rib Barley Soup is the ultimate comfort meal. Tender chunks of prime rib, wholesome barley, and a medley of fresh vegetables simmer together in a savory broth, creating a deeply satisfying dish.
The slow-cooked flavors blend beautifully, making each spoonful a perfect balance of warmth and nourishment. Whether you’re using leftover prime rib or cooking from scratch, this soup is an easy way to enjoy a cozy, homemade meal that fills your kitchen with mouthwatering aromas. Serve it with a slice of crusty bread, and you’ve got the perfect bowl of comfort!
I always enjoy a cozy bowl of soup as a comfort food, and this Prime rib barley soup recipe has become one of my go-to soup recipes. This easy beef barley soup is simple yet has bold and tasty flavors and it always brings back the memories and comforts of home. I like to make hearty comfort meals to create memories for my kids just like how my mother and grandmother have done for me. I made this Neck bone soup the other day and my older son always begs me to make it again.
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Prime rib
- Barley
- Beef broth
- Potatoes
- Carrots
- Onion
- Celery
- Garlic
- Olive oil
- Oregano
- Cajun seasoning
- Paprika
- Salt and pepper to taste
How to make Prime rib barley soup
- Prepare the Ingredients:
- Peel and chop the potatoes into small pieces.
- Peel and slice the carrots.
- Dice the onion and chop the celery.
- Remove the bone from the prime rib, cut the meat into small chunks, and season with a teaspoon of oregano, paprika, and Cajun seasoning.
- Cook the Beef:
- Heat 1 tablespoon of olive oil in a large pot.
- Add the seasoned beef chunks and cook until brown on both sides.
- Remove the beef from the pot and set it aside.
- Cook the Vegetables:
- In the same pot, add the onion and celery. Cook for 5 minutes.
- Add the garlic and carrots. Cook for another 2 minutes.
- Make the Soup:
- Add the potatoes, barley, and the cooked beef back into the pot.
- Sprinkle in the remaining spices and mix everything well.
- Pour in 4 cups of beef broth and bring it to a boil.
- Once boiling, lower the heat and let it simmer for 30 minutes.
- Final Touches:
- Taste the soup and add more seasoning if needed.
- If the potatoes are soft and the barley is cooked, the soup is ready to serve.
Enjoy your warm and hearty prime rib beef & barley soup!
Common mistakes to avoid and Tips
- Don’t use plain water instead of broth, as it can make your barley soup taste bland. A good broth adds richness and depth that water can’t provide. If you’re using store-bought broth (which I often do), taste it first before adding extra salt, especially if it’s not labeled low-sodium. The salt levels in store-bought broths can vary, so this step is important.
- Avoid sautéing garlic and onions together because garlic cooks faster and may burn before the onions are ready.
- Remember, barley has a naturally chewy texture, so don’t mistake that for being undercooked.
- Cooking on low heat helps the flavors come together beautifully so don’t rush.
More barley soup recipes to add to your rotation
How to store and reheat leftover beef barley soup
This beef barley soup was so delicious, I doubt if you will have any leftover but hey if you do have any, allow it to cool before transferring it into an airtight container. What I noticed about glass containers is that they preserve its freshness and doesn’t absorb the odor of the fridge. For longer storage, freeze in a suitable container, or Zip lock bag. It will be good for up to 3 days in the fridge and up to 3 months in the freezer.
To reheat, thaw in the refrigerator or over the counter if you want to speed up the thawing process. Warm the soup on the stove, adding a little bit of water or broth to maintain the desired consistency. If it seems like is too watery, let it simmer on low or medium heat until the excess water evaporates. Let not forget that microwave can also be used and its quicker.
Prime rib barley soup
Ingredients
- 1 lbs Prime rib
- 1 cup Barley
- 4 cups Beef broth
- 2 Potatoes (medium)
- 1 Carrots (large)
- 1 Onion (medium)
- 2 stalk Celery (long)
- 1 tbsp Garlic (minced)
- 1 tbsp Olive oil
- 2 tsp Oregano
- 2 tsp Cajun seasoning
- 2 tsp paprika
- Salt and pepper to taste
Instructions
- Prepare the veggies, peel the potatoes and chop them into bite size chunks. Peel the carrots and slice them. Dice the onion and chop the celery.
- Debone the prime rib, cut it into bite size chunks and season with 1 teaspoon of the following oregano, paprika, and cajun seasoning.
- In a large deep pot, heat up a tablespoon of olive oil. Add the beef chunks and brown them on both sides. Once they are browned remove them from the pot and set it aside.
- In the same pot add the onions and celeries, sauté for 5 minutes.
- Add a tablespoon of minced garlic and the carrots. Sauté for 2 minutes.
- Add the potatoes, a cup of barleys then bring back that prime rib beef and add the remaining spices. Stir everything well then add four cups of beef broth, bring it to boil then let it simmer on medium heat for 30 minutes.
- Do a taste test and adjust seasoning if needed. If the potatoes are soft and the barleys cooked then your prime rib beef with barley soup is ready to be served.
