Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, beef & barley noodle soup (made with rib roast leftovers). It is one of my favorites food recipes. For mine, I am going to make it a 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 in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Beef & Barley Noodle Soup (made with rib roast leftovers) is something which I’ve loved my entire life.
To get started with this particular recipe, we must first 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 it.
The ingredients needed to make Beef & Barley Noodle Soup (made with rib roast leftovers):
- Make ready 2-4 leftover rib bones from a prime rib roast
- Get water
- Take 1-2 cloves garlic, chopped
- Make ready 1 TB mixed dried herbs (I use thyme and rosemary)
- Get salt and pepper
- Get 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
- Prepare 2 cups chopped fresh carrot
- Take 1/4 cup dry barley
- Take 1 cup kernel corn, fresh, frozen, or canned
- Take 1/2-1 cup dry noodles
- Prepare beef bullion (optional)
This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. 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 red in colour and well-marbled.
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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