Irwin Family Prime Rib Soup

My version You can cook barley in the soup to absorb excess liquid. Substitute yukon gold potatoes for barley or add frozen vegetables.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 4  beef ribs, separated
• 2 -3  carrots
• 2 -3  celery ribs
• 1  onion
• 4  cups water
• 1  cup carrot, diced
• 1  cup celery, diced
• 1  diced onion
• 2  tablespoons olive oil
• 6  cups beef broth, low sodium
• 1  tablespoon garlic, minced
• 1⁄2 cup red wine
• 1 (6 ounce) can tomato paste
• 1⁄2 tablespoon horseradish, grated
• 1  tablespoon  italian seasoning
• 2  teaspoons kosher salt
• 1  teaspoon black pepper
• 3  cups beef broth, homemade
• 1  cup  cooked pearl barley
• 1 1⁄2 cups  beef prime rib  meat, cubed

Directions

1. in the instant pot, add carrots, celery, onion, bay leaf, and rib bones w. Then cover with water.
2. Seal lid and pressure cook for at least 90 minutes, then release pressure (quick or natural).
3. Strain liquid into bowl and remove fat. Discard vegetables. remove meet from bones before discarding.
4. Set instant pot to Saute and add olive oil.
5. When oil is hot, add diced carrots, celery and onion. Cook until softened (5 minutes). Then add minced garlic and saute for 1 minute more.
6. Add red wine to deglaze the pan then add tomato paste and horseradish. Stir until incorporated.
7. Add Broth, bay leaf and italian seasoning.
8. Add cubed prime rib meat.
9. Add 3 cups of broth to a second sauce pan and bring to a boil. Add the barley and cook at a low boil over medium heat until al dente, about 20 minutes. The liquid will not be absorbed completely, do not drain off excess broth. Add barley and broth to soup.
10. Remove bay leaf, salt and pepper to taste, then serve.