Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, beef & barley noodle soup (made with rib roast leftovers). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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To begin with this particular recipe, we have to 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 that.
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
- Prepare 1 TB mixed dried herbs (I use thyme and rosemary)
- Prepare salt and pepper
- Prepare 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
- Make ready 2 cups chopped fresh carrot
- Make ready 1/4 cup dry barley
- Take 1 cup kernel corn, fresh, frozen, or canned
- Get 1/2-1 cup dry noodles
- Make ready beef bullion (optional)
Learn all about different cuts of beef, from steak to short rib, plus top tips to help you buy the best, prepare and cook to perfection. beef ( plural beef or beefs or beeves). beef ( third-person singular simple present beefs, present participle beefing, simple past and past participle beefed). beef ( not comparable). A full-grown steer, bull, ox, or cow, especially one intended for use as meat. Beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds.
Instructions 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.
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.
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