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Ingredientes
- For the Prime Rib Beef Stock:
- 2-3 left over prime rib bones, with some meat
- 1/2 onion with skin attached
- 2 stalks celery
- 1 carrot
- 10 cups water
- For the Prime Rib Beef and Lentil Soup:
- 2 tablespoons extra virgin olive oil
- 1 cup diced yellow onion (about 1 small yellow onion)
- 2 cloves garlic, minced
- 1 1/2 cups diced celery (about 2 stalks celery)
- 1 1/2 cups diced carrots (about 2 medium carrots)
- 2 stalks celery, diced (about 1 1/2 cups)
- 1 teaspoon kosher salt, plus more or lesss to taste
- 1/4 teaspoon freshly ground black pepper, plus more or lesss to taste
- 1 cup lentils
- 8-10 cups prime rib beef stock (or use your favorite low-sodium beef stock)
- meat from 2-3 roasted beef ribs
- 1 tablespoon balsamic vinegar
- 1-2 tablespoons finely chopped flat leaf parsley (Italian parsley)
View Full Recipe at Kitchen Confidante
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