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

Hello everybody, it is Brad, welcome to our 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’m gonna make it a little bit unique. This is gonna smell and look delicious.

Beef & Barley Noodle Soup (made with rib roast leftovers) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Beef & Barley Noodle Soup (made with rib roast leftovers) is something that I’ve loved my whole life.

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 is a comedic spin on a real person courtroom show.

To begin with this recipe, we must 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 it.

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

Beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright. Make the most of beef cuts in various recipes.

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.

High-quality beef has firm, velvety, fine-grained lean, bright. Make the most of beef cuts in various recipes. Use mince for cottage pie, stewing cuts for one-pots like beef stroganoff and fillets or sirloins for a Sunday roast.

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