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To get started with this recipe, we have to prepare a few components. You can have 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):
- Get 2-4 leftover rib bones from a prime rib roast
- Make ready water
- Make ready 1-2 cloves garlic, chopped
- Prepare 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
- Prepare 2 cups chopped fresh carrot
- Take 1/4 cup dry barley
- Prepare 1 cup kernel corn, fresh, frozen, or canned
- Make ready 1/2-1 cup dry noodles
- Take 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. A crunchy deep crust of herb-flavoured breadcrumbs ensures a succulent roast beef.
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.
It's roasted with a selection of root vegetables and served with a rich gravy, made using the pan juices. 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.
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