Beef & Barley Noodle Soup (made with rib roast leftovers). 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..
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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). To begin with this recipe, you 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 cook it.
The ingredients needed to make Beef & Barley Noodle Soup (made with rib roast leftovers):
- Take 2-4 of leftover rib bones from a prime rib roast.
- Make ready of water.
- Make ready 1-2 cloves of garlic, chopped.
- Get 1 TB of mixed dried herbs (I use thyme and rosemary).
- Take of salt and pepper.
- Take 1 TB of tomato paste or 2 TB fresh ketchup or tomato sauce.
- Make ready 2 cups of chopped fresh carrot.
- Take 1/4 cup of dry barley.
- Take 1 cup of kernel corn, fresh, frozen, or canned.
- Make ready 1/2-1 cup of dry noodles.
- Prepare of beef bullion (optional).
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Steps to make Beef & Barley Noodle Soup (made with rib roast leftovers):
- Place rib bones in a large Dutch oven or stock pot and cover with water completely..
- Bring to a boil. Cover and reduce heat..
- Simmer for 3-4 hours.
- Remove the ribs and any meat that may have become detached. Set aside to cool..
- 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).
- 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..
- Remove the solidified fat from the chilled broth..
- Heat the broth over medium heat. Don't worry if the broth tastes weak at this point; it will reduce later..
- 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!.
- Add the sauteed garlic and herbs, tomato option, chopped carrots and barley and simmer for 45 minutes, uncovered..
- Add the meat, corn, and noodles and simmer for 30 minutes..
- Taste the broth and season to taste with salt and pepper..
- If the soup becomes too thick by serving time, add more water (with a bit of bullion in it, if desired) as needed..
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So that's going to wrap it up for this special recipe beef & barley noodle soup (made with rib roast leftovers) recipe. Thank you very much for reading.
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