P R I M E ● R I B ● S O U P

THIS IS A GREAT ONE TO UTILIZE THE RIBS FROM THAT HOLIDAY ROAST.

        RIBS FROM A 2-4 RIB ROAST
3      CARROTS, SLICED
3      RIBS CELERY, SLICED
2      POTATOES PER RIB, CHOPPED IN CUBES
4      CUPS OF BEEF BROTH (I PREFER AN UNSALTED VARIETY-HOME BASICS 
        MAKES A GOOD ONE)
        LEFTOVER PRIME RIB, CHOPPED IN CUBES
        SALT AND PEPPER TO TASTE (S&P)

(OPTIONAL)
1      ONION CHOPPED
        SPINACH
        CAYENNE PEPPER



●PLACE RIBS IN A LARGE STOCK POT AND COVER WITH WATER.
●COOK OVER MEDIUM HEAT UNTIL REDUCED ABOUT HALF (~2 HOURS).
●DISCARD BONES, LET COOL AND REFRIDGERATE.
●WHEN READY TO PREPARE SOUP, REMOVE FROM REFRIDGERATOR AND SKIM THE FAT OFF.
●TOSS S&P, CARROTS, CELERY, POTATOES, SKIMMED BROTH AND BEEF BROTH (& OPTIONAL ONION) INTO A STOCK POT AND SIMMER UNTIL ALL VEGGIES ARE TENDER.

●ONLY AT THE END WILL YOU ADD THE LEFTOVER MEAT (& OPTIONAL SPINACH).
●SERVE WITH NICE CRUSTY BREAD, I LIKE A GOOD SOURDOUGH TO SOP UP THE BROTH.