Mike's Prime Rib Yakamein Soup. 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. Which kind of soup are you looking for?
Add stock back to pot, then add all ingredients except cabbage and leftover prime rib.
A popular soup in several areas of the United States, Yakamein, was sold mostly in neighborhood mom and pop bodegas of New Orleans in days past, but has all but become a lost recipe there now.
Maybe the flooding of Hurricane Katrina contributed to that in New Orleans, but I hope that Yakamein.
You can have Mike's Prime Rib Yakamein Soup using 23 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Mike's Prime Rib Yakamein Soup
- 🢂 of ● For The Meat.
- 🢂 2 Pounds of Prime Rib [twined - bone in].
- 🢂 of ● For The Prime Rib Rub [good dashes of each - coat all sides].
- 🢂 of Olive Oil [enough to fully coat meat].
- 🢂 of Fresh Ground Black Pepper.
- 🢂 of Granulated Onion Powder.
- 🢂 of Dried Rosemary.
- 🢂 of Dried Thyme.
- 🢂 of Sea Salt.
- 🢂 of ● For The Beef Broth.
- 🢂 3 (32 oz) of Boxes Beef Broth [or more].
- 🢂 1/3 Cup of Au Jus [or a dash of au jus extract].
- 🢂 1 tbsp of Louisiana Hot Sauce.
- 🢂 1 tbsp of Worshestershire Sauce.
- 🢂 1/2 tbsp of Soy Sauce.
- 🢂 1 tbsp of Cajun Seasoning.
- 🢂 of ● For The Noodles.
- 🢂 1 Box of Thick Spaghetti Noodles.
- 🢂 of ● For The Sides & Garnishments [as needed or to taste].
- 🢂 of Sliced Boiled Eggs.
- 🢂 of Louisiana Hot Sauce.
- 🢂 of Soy Sauce.
- 🢂 of Chives.
For our purposes, prime rib roast refers specifically to this cut and not the grading. Although for fun you could spend a pretty penny and get yourself a prime prime rib roast. If you love prime rib, then you will be amazed at the next level flavor achieved from a smoked prime rib roast. Note: Save the bones for nibbling on later or for making a delicious Beef Stock to use in soups, stews, and pot roast recipes.
instructions 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!.
You could also save the bones to make a pot of Vegetable Beef. Yakamein has, for decades, been a staple in New Orleans' mom-and-pop corner grocery stores and in its African-American kitchens. It's the family dish, with the whispered secret ingredient, created by grandmothers and mothers and relatives twice removed watching over large pots of broth bubbling on. This soup was made from the bones and left over meat from the prime rib roast a couple of days ago. In large pot add carrot, celery, onion, parsley and.
