Recipe: Appetizing Beef & Barley Noodle Soup (made with rib roast leftovers)

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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 & Barley Noodle Soup (made with rib roast leftovers) Beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright red in color and well-marbled. You can have Beef & Barley Noodle Soup (made with rib roast leftovers) using 11 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Beef & Barley Noodle Soup (made with rib roast leftovers)

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

The fat is smooth, creamy white, and well distributed. Beef definition is - the flesh of an adult domestic bovine (such as a steer or cow) used as food. How to use beef in a sentence. Choose from thousands of beef recipes for all your favorite cuts of beef including roasts, beef ribs, sirloin, tenderloin, ground beef, corned beef, and brisket.

Beef & Barley Noodle Soup (made with rib roast leftovers) step by step

  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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