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

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, beef & barley noodle soup (made with rib roast leftovers). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.

Beef & Barley Noodle Soup (made with rib roast leftovers) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Beef & Barley Noodle Soup (made with rib roast leftovers) is something that I’ve loved my entire life.

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

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

High-quality beef has firm, velvety, fine-grained lean, bright.

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.

So that’s going to wrap this up for this exceptional food beef & barley noodle soup (made with rib roast leftovers) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!