Ingredients
4
4 servings
- •4 beef ribs, trimmed from a cooked prime rib roast
- •2 cups beef stock
- •1 potato, peeled and cut into 3/4 inch pieces
- •1 (8 ounce) package sliced fresh mushrooms
- •1 teaspoon salt
- •1 teaspoon black pepper
- •0.25 cup chopped fresh chives
Instructions
- Gather all ingredients.
- Place ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours.
- Remove ribs and allow to cool. Trim the meat from the ribs and cut into bite-sized pieces; refrigerate.
- Continue simmering broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
- Skim and discard congealed fat.
- Pour broth into a saucepan along with meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Sprinkle with chives to serve.
Nutritional Facts
Per 4 servings
- Calories: 197
- Carbohydrate: 12g
- Fat: 9g
- Fiber: 2g
- Protein: 18g
- Sugar: 3g
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