Turkey or ham is a well-established meat choice for family get-togethers during the holiday season. But another that has gained popularity is prime rib or standing rib roast.
We’ve always been a turkey or ham family, but this year decided on going with a roast. So, I ventured out to L&M Meat in Grand Forks in search of a nice cut.
Owner Jeff Novak steered me in the right direction and recommended about a 6-pound roast and gave me directions on how to fix it. I opted to have L&M season the meat with a prime rib rub, and the result was fantastic.
We had a nice bit of leftovers, which I froze to fix at a later date, but the rib bones, which were loaded with nice meat, were put in a soup pot with a bunch of leftover and fresh veggies, some pasta a bit of vegetable broth. And once again, it provided us with another wonderful meal.
The soup, the recipe for which follows, is a wonderful way to used your leftovers and perhaps enjoy a little lower-caloric entree.
Prime Rib Vegetable Noodle Soup
Prime rib bones with attached meat from roast
8 cups broth
2 cups carrots, sliced
1 stalk celery, diced
1 onion, diced
1 cup whole-kernel corn
2 small leftover baked potatoes, cubed
2 tablespoons concentrated tomato paste
1 cup tomato juice
2 cups cooked pasta
Salt and pepper to taste
Combine all the ingredients in stock pot and cook for 1 to 2 hours. Remove meat from bones and discard bones. Return meat to pot and serve.