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

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 Tips For Living Green And Lowering costs Within the Kitchen.

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A large amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small ways by which energy and money can be saved. Green living is not really that tough. Mostly, all it requires is a little bit of common sense.

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

Use mince for cottage pie, stewing cuts for one-pots like beef stroganoff and fillets or sirloins for a Sunday roast.

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