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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, beef & barley noodle soup (made with rib roast leftovers). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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

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

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

Ingredients

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

1. Make ready 2-4 leftover rib bones from a prime rib roast
2. Prepare water
3. Get 1-2 cloves garlic, chopped
4. Take 1 TB mixed dried herbs (I use thyme and rosemary)
5. Make ready salt and pepper
6. Prepare 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. Make ready 1 cup kernel corn, fresh, frozen, or canned
10. Make ready 1/2-1 cup dry noodles
11. Take 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

Instructions 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 Easiest Way to Make Beef & Barley Noodle Soup (made with rib roast leftovers)

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