Prime Rib Potage

We had a little leftover prime rib from Christmas--mainly bones with meat on them and a few small pieces that we didn't want to go to waste (but a little too extravagant for the dog!). It took a little searching, but in one of Grandma's nondescript cookbooks was this terrific recipe for Prime Rib Potage or stew. We changed it up a little for our taste and it was outstanding.

The flavor reminded me of a stew served in a local restaurant that Grandma adored years ago. The theme was Tudor England with big fireplaces, drinks served in heavy silver chalices, the wait staff in period dress (yes, the guys had to wear puffy sleeved shirts--a la Seinfeld), and the furnishings were embellished with heavy wood and metal detailing. Can you see it? You could imagine Henry the VIII running through chasing after Anne Boleyn (before the guillotine).

......Okay, I got a little carried away there. I admit I was enamored with that period just like Grandma was, but pay no mind. You will love making and serving this stew if you have some bits and pieces of prime rib left over from a holiday feast.

It has to be started the night before to give it sufficient time to cool so the fat can be skimmed off easily.

I can guarantee you will love making this--did I say that already? Just be sure not to miss the wonderful aroma it creates in your kitchen. If the Internet had "smell-a-vision" I would have a sniffable download available right now! In the meantime, you'll have to get that yourself in your own kitchen. Enjoy!

Prime Rib Potage

2 Tbsp butter

1 large onion, diced

3 cloves garlic, minced

¾ cup Cabernet Sauvignon (anything you love to drink)

1 can beef broth (plus additional can if you want more liquid)

1/2 cup water

3-4 prime rib bones

½ - 1 cup prime rib meat, cubed

1 rib celery, thinly sliced

2 carrots, sliced in ½ inch rounds

2 medium potatoes, peeled and diced in ½ inch cubes
2 tsps dried basil
2 tsps dried thyme
1 tsp Herbes de Provence
2 cups frozen mixed vegetables
1 cup uncooked noodles (optional)
Salt and pepper

Melt butter in Dutch oven. When heated, saute onion for 1-2 minutes. Add garlic and cook another minute. Add wine and scrape any bits on bottom of pot. Pour in can of beef broth and water, reduce heat to low and bring liquid to a simmer. Add prime rib bones/meat and simmer on low for 1½ hours. Remove from heat, cool, and refrigerate overnight. 

Scrape or spoon fat from surface and discard. Add celery, carrots, and potatoes and simmer until tender. Remove the bones and let them cool to remove any meat on them. Add the meat from the bones to the soup along with the basil, thyme, Herbes de Provence and mixed vegetables and optional noodles. If the consistency is too thick, add more beef broth. Continue simmering until noodles are done. Salt and pepper to taste and serve with French bread and salad.