Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's prime rib yakamein soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mike's Prime Rib Yakamein Soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Mike's Prime Rib Yakamein Soup is something which I’ve loved my entire life.
The ribs are sliced from the prime rib before serving and saved just for this recipe. I always buy a prime rib with the bones in because it makes the This soup was excellent and an superb way to use up our Christmas Eve prime rib. Harrigan's Prime Rib SoupFood.com. rib roast, water, sour cream, mushrooms, bovril powder.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mike's prime rib yakamein soup using 23 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Prime Rib Yakamein Soup:
- Get ● For The Meat
- Get 2 Pounds Prime Rib [twined - bone in]
- Make ready ● For The Prime Rib Rub [good dashes of each - coat all sides]
- Get Olive Oil [enough to fully coat meat]
- Prepare Fresh Ground Black Pepper
- Take Granulated Onion Powder
- Take Dried Rosemary
- Take Dried Thyme
- Take Sea Salt
- Take ● For The Beef Broth
- Prepare 3 (32 oz) Boxes Beef Broth [or more]
- Make ready 1/3 Cup Au Jus [or a dash of au jus extract]
- Get 1 tbsp Louisiana Hot Sauce
- Make ready 1 tbsp Worshestershire Sauce
- Make ready 1/2 tbsp Soy Sauce
- Get 1 tbsp Cajun Seasoning
- Get ● For The Noodles
- Get 1 Box Thick Spaghetti Noodles
- Get ● For The Sides & Garnishments [as needed or to taste]
- Make ready Sliced Boiled Eggs
- Get Louisiana Hot Sauce
- Prepare Soy Sauce
- Prepare Chives
Please visit each source website for further cooking ideas, prep tips, and great side dishes! I found several soup options, but the best one I found was a Prime Rib Beef Barley Soup over at discusscooking.com. I adapted it, made it, and took pretty pictures, and it was excellent. But I hadn't gotten around to blogging it, because it seemed like something extravagant that people pretty rarely.
Instructions to make Mike's Prime Rib Yakamein Soup:
- Purchase your prime rib and leave in the fridge for a week to age. Pull out, rinse, pat dry and coat with olive oil.
- Bring meat to room temperature. Then, season generously. Don't remove the butcher's twine.
- Bake at 400° on a lifted rack for 15 minutes.
- Reduce heat to 325° for 20 minutes per pound. This prime rib for its weight was cooked for 30 additional minutes to achieve rare. Or, cook until it's internal temperature is 120°. You'll definitely want her rare.
- Let her rest for 5 minutes. For this dish, the meat must bee rare. She'll finish cooking in your piping hot beef broth.
- Create your beef broth.
- Chop you're prime rib into small pieces from bone. Add to pot and add rib bone. You'll want that extra flavor. Don't add additional seasonings until this soup has come to s simmer for at least an hour. Otherwise you may over season.
- Simmer covered for 2.5 hours. You'll know it's ready when the prime rib melts in your mouth.
- Boil your [older] eggs by bringing them to a rolling boil. Then, turn off heat, cover pot sniff let eggs sit for 18 minutes. Place eggs in a bowl with cold water to stop the cooking process.
- Boil your thick spaghetti noodles in a separate pot with salt and a dash of oil as per manufactures directions.
- Pull out the rib bone and pick any meat from it. Place meat back in pot.
- Add your drained noodles to broth. Also, add chopped chives to taste.
- Serve with sides and garnishments. Enjoy!
New Orleans Yakamein Soup — Beyond The Bayou. Yakamein or "Old Sober" is a soup I had growing up. Yakamein or "Old Sober" is a soup I had growing up. Reminiscent of pho, it is a simple no-fuss soup. Often using beef chuck roast and simmered slowly until tender with aromatics of garlic.
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