Beef Barley Soup with Prime Rib - Leftover Prime Rib Recipe from OWYD (2024)

FAQs

How do you eat leftover prime rib? ›

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely.

And don't forget to use those bones. If your prime rib came bone-in, save 'em, roast 'em, and turn 'em into spectacular bone broth. You can use it to make soups or just as an on-its-own sipper that'll keep you feeling warm and cozy all winter long.

Store leftover beef barley soup in an airtight container for 3-4 days. Reheat either in the microwave at 30 second intervals, stirring in between, or on the stovetop over medium heat. You can also store your leftovers in the freezer up to 6 months.

While it's best the next day, leftover prime rib is good for between five and seven days in the fridge or up to six months in the freezer. For best results, keep the leftover prime rib intact rather than slicing it. If there's leftover au jus, drizzle a few tablespoons over the leftover meat before wrapping.

Reheat it in a steamer

Giving the meat a quick steam session is a nice, gentle way to warm up sliced prime rib. To make it happen, grab a steamer basket (or a plate and some tin foil, or an aluminum pie plate), put it in a pot with a few tablespoons of water in the bottom, and bring the liquid to a simmer.

MAKING BEEF BARLEY SOUP AHEAD OF TIME

This soup is great to make ahead of time, with one modification. Since the barley can absorb too much of the liquid when made ahead, and get mushy, I find it best to cook the barley separately. Make as directed, just omitting the barley.

There is no need to rinse barley before using it. To enhance the flavor of barley, heat the kernels in a skillet for a few minutes or cook it in broth instead of water. You can save time by cooking extra barley and freezing it.

However, keep in mind that barley tends to absorb liquid as it sits, so you may need to add more broth or water before reheating. It's best to store the barley and soup separately and combine them when reheating to maintain the desired consistency.

Additionally, pour a few spoonfuls of remaining au jus sauce over the prime rib. Prime rib will stay good in the refrigerator for five to seven days, or in the freezer for up to six months. Before reheating frozen prime rib using one of the methods above, move it to the fridge to let it defrost for 24 hours.

Should I remove the bone from prime rib? ›

Bones have a higher thermal resistance than meat, meaning the meat around the bones will cook slower than the rest of the roast, leaving those sections extra-tender and juicy. To make carving easier, you can remove the bones from the raw beef and tie them back on if you'd like. (Ask your butcher to do this for you.)

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Barley is high in fiber, especially beta-glucan, which may reduce cholesterol and blood sugar levels. It may also aid weight loss and improve digestion. Whole-grain, hulled barley is more nutritious than refined, pearled barley. It can be substituted for any whole grain and easily added to your diet.

Remove the prime rib from refrigerator 30 minutes before you want to reheat it, and allow it to come to room temperature. Either add the steak to a pan with a splash of broth and heat over medium-low or slice the steak into smaller pieces and heat quickly over high heat and sauté for a few minutes.

Simply slice the prime rib into thin strips and sauté them with bell peppers and onions on the Flat Top Grill until they reach a tender, caramelized perfection. Although stroganoff is typically made with ribeye, tender prime rib offers a luxurious twist to this classic dish.

Next Day Reheating – please allow for at least 3 hours before serving. NOTE: If you will not be enjoying your Prime Rib until the following day, remove the Prime Rib from plastic wrap and aluminum foil packaging and place in a roasting pan, rib side down, uncovered.

Pour some hot beef stock, or hot water, onto the meat, cover it tightly with foil and shoot it into a hot oven for about 10 minutes.