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We hope you got insight from reading it, now let’s go back to beef & barley noodle soup (made with rib roast leftovers) recipe. To cook beef & barley noodle soup (made with rib roast leftovers) you only need 11 ingredients and 13 steps. Here is how you do that.
The ingredients needed to prepare Beef & Barley Noodle Soup (made with rib roast leftovers):
- Use leftover rib bones from a prime rib roast
- Prepare water
- Take garlic, chopped
- Prepare mixed dried herbs (I use thyme and rosemary)
- You need salt and pepper
- Take tomato paste or 2 TB fresh ketchup or tomato sauce
- Provide chopped fresh carrot
- Use dry barley
- Take kernel corn, fresh, frozen, or canned
- Get dry noodles
- Provide beef bullion (optional)
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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