We love beef noodle soup, and when it’s made with prime rib it becomes an even richer, more comforting version of this classic. Using leftover prime rib turns this hearty bowl into something special—deep beef flavor, tender meat, and satisfying noodles. You don’t need the most expensive roast to get excellent results; choice or select grades also work beautifully for leftovers.
Beef Noodle Soup with Prime Rib
This recipe is a next-level take on a classic beef noodle soup. If you roast a rib at home for a holiday or special occasion, save some of the meat specifically for this soup. The combination of a rich homemade beef broth, tender prime rib, a splash of red wine, and homemade egg noodles creates a bowl that’s warming, bold, and deeply satisfying. It also makes excellent use of holiday leftovers and reheats well for easy weeknight dinners.
Recipe Shopping List
Wondering if you need to run to the store? Here’s a concise list of what you’ll need. For exact quantities, see the ingredient list in the recipe card below.
- Butter
- Celery
- Carrots
- Onion
- Garlic
- Beef broth (homemade preferred)
- Prime rib (leftover or freshly cubed)
- Dry red wine
- Thyme (dried or fresh)
- Homemade egg noodles or frozen homestyle egg noodles
How to Make This Recipe (Overview)
The steps are straightforward and come together in about an hour of simmering plus prep. Below is a quick overview so you can see what’s involved before starting:
- Sauté the aromatics — Melt butter in a large Dutch oven and sauté diced onion, carrots, and celery until softened and beginning to brown. Add garlic at the end and cook briefly.
- Add liquids and beef — Pour in beef broth and a splash of dry red wine, then add chopped prime rib and thyme.
- Simmer — Let the soup simmer until the meat is tender and the flavors meld, about an hour.
- Cook the noodles — Stir in homemade or frozen egg noodles and cook until al dente.
- Serve — Ladle into bowls and serve with a green salad and crusty bread for a complete meal.
Recipe FAQ
Store leftovers in the refrigerator for 3–4 days. This soup also freezes well for several months. Homemade egg noodles typically hold up better to reheating than dried noodles or other pastas, so if you can, use homestyle noodles.
How should you reheat beef noodle soup?
Reheat gently on the stovetop over low to medium heat until warmed through, stirring occasionally. The microwave works fine for single servings—heat in short intervals and stir between cycles to prevent overcooking the noodles.
Can I substitute the prime rib?
Yes. Any leftover beef works great: roasted beef, pot roast, or even cubed chuck roast or stew meat cooked until tender will give you a similarly comforting bowl.
Ingredients
- ½ stick salted butter
- 1 cup diced celery
- 2 cups diced carrots
- 1 cup diced onion
- 1 clove garlic, minced
- 2 quarts beef broth (homemade preferred)
- 4 cups chopped prime rib (leftover or cooked)
- ½ cup dry red wine
- ½ teaspoon ground thyme (or 1 teaspoon fresh)
- 1 batch homemade egg noodles, or one bag frozen homestyle egg noodles
Instructions
- In a large Dutch oven over medium heat, melt the butter.
- Add the diced celery, carrots, and onion. Cook 5–6 minutes until the vegetables soften and begin to brown.
- Add the garlic and cook for about 30 seconds until fragrant.
- Pour in the beef broth and red wine, then add the chopped prime rib and thyme. Stir to combine.
- Bring the soup to a gentle simmer. Cook for about one hour, or until the meat is fork-tender and the flavors have melded.
- Add the egg noodles and simmer until they are cooked through according to package directions or your noodle recipe.
- Adjust seasoning with salt and pepper to taste, then serve hot with crusty bread and a green salad.
Notes
If you roast a bone-in prime rib, use the bones to make a richer broth: simmer bones in water for 3–4 hours (or longer), strain through cheesecloth, chill, and skim off excess fat. The resulting stock can be used as the base for this soup and will intensify the beef flavor.
Nutrition (Estimate)
Per serving (estimate): approximately 336 calories; 25g total fat; 11g saturated fat; 20g protein; 5g carbohydrates; 702mg sodium. These figures are approximate—if you need precise nutrition information for medical or dietary reasons, consult a trusted nutrition resource.
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