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Beef & Barley Noodle Soup (made with rib roast leftovers)
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harlequinn823Beef & Barley Noodle Soup (made with rib roast leftovers)
This recipe ensures that none of that expensive holiday rib roast goes to waste. Can easily be adjusted to suit your taste by substituting your preferred veggies, omitting the noodles or barley, etc. Leftover soup thickens and becomes like condensed soup -- add water and reheat. After a day or two, I freeze what's left in single serving containers.
Ingredient
Food ration :
8 servings
1-2 cloves
garlic, chopped
2 cups
chopped fresh carrot
1/4 cup
dry barley
1/2-1 cup
dry noodles
Cooking instructions
* Step 1
Place rib bones in a large Dutch oven or stock pot and cover with water completely.
* Step 2
Bring to a boil. Cover and reduce heat.
* Step 3
Simmer for 3-4 hours
* Step 4
Remove the ribs and any meat that may have become detached. Set aside to cool.
* Step 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)
* Step 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.
* Step 7
Remove the solidified fat from the chilled broth.
* Step 8
Heat the broth over medium heat. Don't worry if the broth tastes weak at this point; it will reduce later.
* Step 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!
* Step 10
Add the sauteed garlic and herbs, tomato option, chopped carrots and barley and simmer for 45 minutes, uncovered.
* Step 11
Add the meat, corn, and noodles and simmer for 30 minutes.
* Step 12
Taste the broth and season to taste with salt and pepper.
* Step 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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