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

Hey everyone, it’s Drew, welcome to our recipe site. 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. This time, I’m gonna make it a bit tasty. This will be really delicious.

Beef & Barley Noodle Soup (made with rib roast leftovers) is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Beef & Barley Noodle Soup (made with rib roast leftovers) is something that I have loved my whole life. They are fine and they look fantastic.

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. Фильм Ромы Жигана «Beef» худший фильм о хип-хопе?!

To get started with this particular recipe, we must first prepare a few ingredients. You can cook beef & barley noodle soup (made with rib roast leftovers) using 11 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Beef & Barley Noodle Soup (made with rib roast leftovers):
  1. Get 2-4 leftover rib bones from a prime rib roast
  2. Make ready water
  3. Get 1-2 cloves garlic, chopped
  4. Take 1 TB mixed dried herbs (I use thyme and rosemary)
  5. Take salt and pepper
  6. Take 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
  7. Make ready 2 cups chopped fresh carrot
  8. Get 1/4 cup dry barley
  9. Take 1 cup kernel corn, fresh, frozen, or canned
  10. Prepare 1/2-1 cup dry noodles
  11. Make ready beef bullion (optional)

The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright. The beef between Chip Kelly and LeSean McCoy. Chris Webber's beef with Don Nelson was a power struggle that ruined the Warriors.

Instructions 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.

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