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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 Guidelines For Living Green And Lowering costs Inside the Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. You can certainly save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone provides you with many small means by which energy and money can be saved. It is quite uncomplicated to live green, all things considered. Typically, all it takes 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 achieve it.

The ingredients needed to cook Beef & Barley Noodle Soup (made with rib roast leftovers):

1. Take 2-4 of leftover rib bones from a prime rib roast.
2. Use of water.
3. Prepare 1-2 cloves of garlic, chopped.
4. Provide 1 TB of mixed dried herbs (I use thyme and rosemary).
5. Take of salt and pepper.
6. You need 1 TB of tomato paste or 2 TB fresh ketchup or tomato sauce.
7. Provide 2 cups of chopped fresh carrot.
8. Use 1/4 cup of dry barley.
9. Prepare 1 cup of kernel corn, fresh, frozen, or canned.
10. Prepare 1/2-1 cup of dry noodles.
11. Take of 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..

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