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

Prepare of leftover rib bones from a prime rib roast.
It's of water.
It's of garlic, chopped.
Prepare of mixed dried herbs (I use thyme and rosemary).
It's of salt and pepper.
It's of tomato paste or 2 TB fresh ketchup or tomato sauce.
You need of chopped fresh carrot.
You need of dry barley.
You need of kernel corn, fresh, frozen, or canned.
Prepare of dry noodles.
Prepare of beef bullion (optional).

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

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..