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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, beef & barley noodle soup (made with rib roast leftovers). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Beef & Barley Noodle Soup (made with rib roast leftovers) is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Beef & Barley Noodle Soup (made with rib roast leftovers) is something which I have loved my whole life.

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To get started with this particular recipe, we must prepare a few ingredients. You can have 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):
  1. Take 2-4 leftover rib bones from a prime rib roast
  2. Prepare water
  3. Get 1-2 cloves garlic, chopped
  4. Take 1 TB mixed dried herbs (I use thyme and rosemary)
  5. Get salt and pepper
  6. Get 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
  7. Prepare 2 cups chopped fresh carrot
  8. Take 1/4 cup dry barley
  9. Prepare 1 cup kernel corn, fresh, frozen, or canned
  10. Make ready 1/2-1 cup dry noodles
  11. Get beef bullion (optional)

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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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