Beef & Barley Noodle Soup (made with rib roast leftovers). Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.
Beef definition: Beef is the meat of a cow, bull, or ox. Beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds.
Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, beef & barley noodle soup (made with rib roast leftovers). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.
Beef & Barley Noodle Soup (made with rib roast leftovers) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Beef & Barley Noodle Soup (made with rib roast leftovers) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must 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 cook it.
The ingredients needed to make Beef & Barley Noodle Soup (made with rib roast leftovers):
- Take 2-4 of leftover rib bones from a prime rib roast.
- Get of water.
- Make ready 1-2 cloves of garlic, chopped.
- Make ready 1 TB of mixed dried herbs (I use thyme and rosemary).
- Prepare of salt and pepper.
- Take 1 TB of tomato paste or 2 TB fresh ketchup or tomato sauce.
- Prepare 2 cups of chopped fresh carrot.
- Take 1/4 cup of dry barley.
- Get 1 cup of kernel corn, fresh, frozen, or canned.
- Make ready 1/2-1 cup of dry noodles.
- Get of beef bullion (optional).
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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..
A full-grown steer, bull, ox, or cow, especially one intended for use as meat.
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