Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, beef & barley noodle soup (made with rib roast leftovers). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Beef & Barley Noodle Soup (made with rib roast leftovers) is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Beef & Barley Noodle Soup (made with rib roast leftovers) is something that I’ve loved my entire life. They are fine and they look wonderful.
Order Beef Direct From Kansas City, Sourced From Midwest Cows. We Want to Make High-Quality Meat More Accessible for Everyone. Discover Why We are the Trusted Source of High-quality Protein for Families. Beef is the culinary name for meat from cattle, particularly skeletal muscle.
To begin with this recipe, we have to 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 cook that.
The ingredients needed to make Beef & Barley Noodle Soup (made with rib roast leftovers):
- Prepare 2-4 leftover rib bones from a prime rib roast
- Take water
- Make ready 1-2 cloves garlic, chopped
- Take 1 TB mixed dried herbs (I use thyme and rosemary)
- Prepare salt and pepper
- Take 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
- Take 2 cups chopped fresh carrot
- Get 1/4 cup dry barley
- Get 1 cup kernel corn, fresh, frozen, or canned
- Prepare 1/2-1 cup dry noodles
- Make ready beef bullion (optional)
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 color and well-marbled. The fat is smooth, creamy white, and well distributed.
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.
High-quality beef has firm, velvety, fine-grained lean, bright red in color and well-marbled. The fat is smooth, creamy white, and well distributed. Beef definition is - the flesh of an adult domestic bovine (such as a steer or cow) used as food. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Explore our recipes, beef cuts, cooking tips, beef's nutrition profile and discover how beef is raised from farm to fork.
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