Easiest Way to Cook Delicious Beef & Barley Noodle Soup (made with rib roast leftovers)

Beef & Barley Noodle Soup (made with rib roast leftovers). Фильм Ромы Жигана «Beef» худший фильм о хип-хопе?! Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times.

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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. You need of garlic, chopped.
4. You need of mixed dried herbs (I use thyme and rosemary).
5. You need of salt and pepper.
6. You need of tomato paste or 2 TB fresh ketchup or tomato sauce.
7. Prepare of chopped fresh carrot.
8. Prepare of dry barley.
9. Prepare of kernel corn, fresh, frozen, or canned.
10. You need of dry noodles.
11. Prepare of beef bullion (optional).

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. Processed beef products include corned beef, beef jerky, and sausages.

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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