Prime Rib Vegetable Noodle Soup

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.

beefsoupA prime rib  or standing rib roast is cut from the back of the upper rib section of a steer. It is the choicest meat that you can find on the animal.

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.

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