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Before you jump to Beef & Barley Noodle Soup (made with rib roast leftovers) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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Initially, you should be extremely careful when you are shopping for food that you don’t automatically put things in your basket that you don’t wish to eat. For instance, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. If this is not to your liking on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.
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We hope you got insight from reading it, now let’s go back to beef & barley noodle soup (made with rib roast leftovers) recipe. You can have beef & barley noodle soup (made with rib roast leftovers) using 11 ingredients and 13 steps. Here is how you do that.
The ingredients needed to make Beef & Barley Noodle Soup (made with rib roast leftovers):
- Prepare 2-4 leftover rib bones from a prime rib roast
- Take water
- Take 1-2 cloves garlic, chopped
- You need 1 TB mixed dried herbs (I use thyme and rosemary)
- Use salt and pepper
- Provide 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
- You need 2 cups chopped fresh carrot
- Use 1/4 cup dry barley
- You need 1 cup kernel corn, fresh, frozen, or canned
- Prepare 1/2-1 cup dry noodles
- Take beef bullion (optional)
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.
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