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To get started with this recipe, we must 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 it.
The ingredients needed to make Beef & Barley Noodle Soup (made with rib roast leftovers):
- Take 2-4 leftover rib bones from a prime rib roast
- Take water
- Get 1-2 cloves garlic, chopped
- Get 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
- Get 2 cups chopped fresh carrot
- Prepare 1/4 cup dry barley
- Prepare 1 cup kernel corn, fresh, frozen, or canned
- Take 1/2-1 cup dry noodles
- Make ready beef bullion (optional)
High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled. The fat is smooth, creamy white, and well distributed. This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. Find recipe favourites including roast beef, beef stroganoff, beef stew and beef Wellington as well as new recipe ideas for mince, corned beef and stewing steak.
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.
Discover the wonderfully varied world of beef! Whether you're looking for a beautiful roasting joint, a succulent steak or new ways with mince, check out our delicious beef recipes full of family favourites. Beef is full of flavour, as well as being a good source of high-quality protein, iron and B vitamins. But it's not just a one-dish ingredient - the wide range of cuts available, from expensive sirloin steak to the much more affordable brisket, mean it's pretty versatile. Beef on the bone is great as the bone acts as a conductor of heat and gives the roast extra flavour.
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