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The ingredients needed to cook Beef & Barley Noodle Soup (made with rib roast leftovers):
- Prepare 2-4 leftover rib bones from a prime rib roast
- You need water
- Get 1-2 cloves garlic, chopped
- Use 1 TB mixed dried herbs (I use thyme and rosemary)
- Use salt and pepper
- Prepare 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
- Take 2 cups chopped fresh carrot
- You need 1/4 cup dry barley
- Take 1 cup kernel corn, fresh, frozen, or canned
- Use 1/2-1 cup dry noodles
- Use beef bullion (optional)
Instructions 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.
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