Beef & Barley Noodle Soup (made with rib roast leftovers). Fall in Love With Meat All Over Again. Enjoy Carefully Curated Assortments or Build Your Own Package Filled With Your Favorites. Beef Brisket. closeup of medium-rare steak cut into slices and fanned out on a plate with a ramekin of herb sauce.
In prehistoric times, humans hunted aurochs and later domesticated them. Since then, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. You can have Beef & Barley Noodle Soup (made with rib roast leftovers) using 11 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Beef & Barley Noodle Soup (made with rib roast leftovers)
- Prepare 2-4 of leftover rib bones from a prime rib roast.
- You need of water.
- Prepare 1-2 cloves of garlic, chopped.
- It’s 1 TB of mixed dried herbs (I use thyme and rosemary).
- You need of salt and pepper.
- You need 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.
- Prepare 1 cup of kernel corn, fresh, frozen, or canned.
- Prepare 1/2-1 cup of dry noodles.
- It’s of beef bullion (optional).
Your one-stop for all things beef. Explore our recipes, beef cuts, cooking tips, beef's nutrition profile and discover how beef is raised from farm to fork. Beef definition is – the flesh of an adult domestic bovine (such as a steer or cow) used as food. Heat the olive oil in large pot or Dutch oven over medium-high heat.
Beef & Barley Noodle Soup (made with rib roast leftovers) step by step
- 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..
Add the halved onions to the pot. 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. The fat is smooth, creamy white, and well distributed.