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Ingredients of Beef & Barley Noodle Soup (made with rib roast leftovers)
- You need 2-4 of leftover rib bones from a prime rib roast.
- You need of water.
- You need 1-2 cloves of garlic, chopped.
- You need 1 TB of mixed dried herbs (I use thyme and rosemary).
- Prepare of salt and pepper.
- Prepare 1 TB of tomato paste or 2 TB fresh ketchup or tomato sauce.
- It’s 2 cups of chopped fresh carrot.
- It’s 1/4 cup of dry barley.
- You need 1 cup of kernel corn, fresh, frozen, or canned.
- You need 1/2-1 cup of dry noodles.
- Prepare of beef bullion (optional).
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Beef & Barley Noodle Soup (made with rib roast leftovers) instructions
- 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..
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