MONDAY MORNING RECIPE - BEEF BARLEY SOUP

I wanted a recipe that would make good use of the leftovers from our Christmas Day roast and thought of a beef and barley soup. This would take care of what was left of the rib roast.  The recipe called for homemade beef stock, so instead of putting our usual carton of beef broth on the shopping list, we found another recipe which I have added below this one.

My thanks also to “Or whatever You Do”, hosted by Nicole Johnson, where I found the original recipe here.

1/2 stick salted butter

1 cup diced celery

2 cups diced carrots

1 cup diced onion

1 clove of garlic, diced

2 quarts homemade beef broth

4 cups chopped prime rib

1/2 cup dry red wine

1/2 teaspoon dried thyme

1 cup barley

Place the butter in a large Dutch oven or soup on medium heat, melt the butter.

Next add celery, carrots and onion. Cook for 5 to 6 minutes, until softened and start to brown.

Add garlic and stir 30 seconds.

Add the beef broth, prime rib, red wine, ground thyme and barley.

Simmer over medium heat until the barley is tender. No actual time was given on the original recipe but we looked on the barley box and it said an hour.  

Crusty bread and a green salad was suggested to serve with the soup.

If you don’t have prime rib, there were substitutions such as ground beef, leftover steak, leftover pot roast or leftover brisket. Other tips and recipes can be found at the above link.

Rib Roast Beef Stock recipe. 

I forgot to copy the link but there are many out there with ones like this one.

2lbs. leftover roasted rib bone

1 cup red wine

3 carrots, cut in half

3 ribs celery, cut in half

1 onion, cut in half

2 cloves garlic, peeled

2 bay leaves

2 sprigs fresh thyme

5 whole peppercorns

1 tablespoon kosher salt 

8 cups water

Add rib bone to a preheated stockpot over medium heat. Sear the bone on all sides for a few minutes. Add wine, scraping up any of the browned bits from the bottom of the pan with a wooden spoon.  Next add the remaining ingredients into pot and bring to a slow boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 3 hours, skimming off any scum that rises to the surface. Strain the ingredients, discarding the vegetables and rib bone. Allow the stock to completely cool, and chill overnight in the refrigerator. Skim the fat on the surface and discard. Use the stock immediately, or freeze for later use.

Next time I will double the stock recipe as it only came out to about 2 quarts and 4 quarts is needed to give you enough broth for later servings. It was perfect on the first serving, but I found the pearl barley had absorbed a lot of the liquid and we ended up adding commercially bought broth from the pantry. That was fine but it diluted the original taste that we thought was absolutely perfect. The extra added broth will do and would be quite nice if you hadn’t tasted the homemade one first.  That original broth was by far the best.

The full website address is below if you want to copy and paste instead of using the link. 

https://www.orwhateveryoudo.com/2019/01/beef-barley-soup-with-prime-rib.html

Thanks for visiting and have a great day.