Steps to Make Perfect Beef & Barley Noodle Soup (made with rib roast leftovers)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Prepare Favorite Beef & Barley Noodle Soup (made with rib roast leftovers). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Beef & Barley Noodle Soup (made with rib roast leftovers) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must 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.

This recipe ensures that none of that expensive holiday rib roast goes to waste. Can easily be adjusted to suit your taste by substituting your preferred veggies, omitting the noodles or barley, etc. Leftover soup thickens and becomes like condensed soup -- add water and reheat. After a day or two, I freeze what's left in single serving containers.

Ingredients and spices that need to be Prepare to make Beef & Barley Noodle Soup (made with rib roast leftovers):

1. 2-4 leftover rib bones from a prime rib roast
2. water
3. 1-2 cloves garlic, chopped
4. 1 TB mixed dried herbs (I use thyme and rosemary)
5. salt and pepper
6. 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
7. 2 cups chopped fresh carrot
8. 1/4 cup dry barley
9. 1 cup kernel corn, fresh, frozen, or canned
10. 1/2-1 cup dry noodles
11. beef bullion (optional)

Steps to make 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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