How to Make Beef & Barley Noodle Soup (made with rib roast leftovers)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beef & barley noodle soup (made with rib roast leftovers). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Beef & Barley Noodle Soup (made with rib roast leftovers) is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Beef & Barley Noodle Soup (made with rib roast leftovers) is something which I’ve loved my entire life.

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Guide to Prepare Beef & Barley Noodle Soup (made with rib roast leftovers)

To begin with this particular recipe, we must prepare a few ingredients. You can cook beef & barley noodle soup (made with rib roast leftovers) using 11 ingredients and 13 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Beef & Barley Noodle Soup (made with rib roast leftovers):

1. Take 2-4 leftover rib bones from a prime rib roast
2. Prepare water
3. Make ready 1-2 cloves garlic, chopped
4. Make ready 1 TB mixed dried herbs (I use thyme and rosemary)
5. Make ready salt and pepper
6. Get 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
7. Make ready 2 cups chopped fresh carrot
8. Take 1/4 cup dry barley
9. Get 1 cup kernel corn, fresh, frozen, or canned
10. Prepare 1/2-1 cup dry noodles
11. Prepare beef bullion (optional)

High-quality beef has firm, velvety, fine-grained lean, bright red in color and well-marbled. The fat is smooth, creamy white, and well distributed. Beef definition is - the flesh of an adult domestic bovine (such as a steer or cow) used as food. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.

Instructions

Steps to make Beef & Barley Noodle Soup (made with rib roast leftovers):

1. Place rib bones in a large Dutch oven or stock pot and cover with water completely.
2. Bring to a boil. Cover and reduce heat.
3. Simmer for 3-4 hours
4. Remove the ribs and any meat that may have become detached. Set aside to cool.
5. Refrigerate the beef stock for about an hour, or until the fat congeals on top (I usually make the broth the day before and refrigerate overnight)
6. Remove the meat from the bones and chop coarsely. Discard the bones and refrigerate the meat until you're ready to add it to the soup.
7. Remove the solidified fat from the chilled broth.
8. Heat the broth over medium heat. Don't worry if the broth tastes weak at this point; it will reduce later.
9. Sautee the garlic and herbs in a little oil over medium heat until the garlic is soft and the herbs are fragrant. Careful not to burn it!
10. Add the sauteed garlic and herbs, tomato option, chopped carrots and barley and simmer for 45 minutes, uncovered.
11. Add the meat, corn, and noodles and simmer for 30 minutes.
12. Taste the broth and season to taste with salt and pepper.
13. If the soup becomes too thick by serving time, add more water (with a bit of bullion in it, if desired) as needed.

Explore our recipes, beef cuts, cooking tips, beef's nutrition profile and discover how beef is raised from farm to fork. Roast beef is a nostalgic standby that conjures home. Pick from our chefs' most popular roast beef recipes and make a weeknight supper special. A bottle of sesame-ginger dressing makes this amazing dish doable on a weeknight. You can broil the beef, too, but we live in the South where people grill pretty much all year long.

As simple as that Recipe of Beef & Barley Noodle Soup (made with rib roast leftovers)

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