Easiest Way to Make Tasty 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.

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

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

Jetzt mit dem BEEF!-Rabattcode "Beef code" bei Kreutzers ordentlich sparen. A full-grown steer, bull, ox, or cow, especially one intended for use as meat. Famous Dex says he has no beef with King Von, challenging him to a boxing match and addressing Lil A complete history of the long-running and tense beef between Rick Ross and Lloyd Banks, a. Learn all about different cuts of beef, from steak to short rib, plus top tips to help you buy the best, prepare and cook to perfection.

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

  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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