Beef Barley Soup with Prime Rib - Leftover Prime Rib Recipe from OWYD (2024)

FAQs

Does barley need to be cooked before adding to soup? ›

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first.

Prime rib is a gift that keeps on giving — if you're lucky enough to have leftovers. We love to cut it thin, pile it high on a slice of bread, and slide it under the broiler for a hot minute or two. We chop it up and fry it with potatoes and onions for a hearty hash.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

As soon as dinner's finished, wrap any leftover prime rib tightly in plastic wrap and refrigerate or freeze. While it's best the next day, leftover prime rib is good for between five and seven days in the fridge or up to six months in the freezer.

There is no need to rinse barley before using it. To enhance the flavor of barley, heat the kernels in a skillet for a few minutes or cook it in broth instead of water. You can save time by cooking extra barley and freezing it. Add it to soups or salads as you need it.

Alternatively, if you want to serve the pearl barley cold, perhaps in a salad, it's a good idea to cool it down as quickly as possible after cooking. You can do this by spreading it out on a large tray or rinsing it in a sieve under running cold water.

Wrap your roast in foil with a 1/4 cup of beef stock added to help retain the prime rib's juicy flavor, and place it in the oven once it has been preheated to 300°F. Check on your meat in 10 minute intervals until it reaches a 165°F internal temperature.

Add the prime rib slices to a small baking pan with a few tablespoons of broth or leftover pan gravy (water works fine, but might dilute the flavor of the meat). Cover the pan tightly with aluminum foil and warm it in the oven until the prime rib slices feel like they are heated through, usually for about 10 minutes.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

How do you fix bland barley soup? ›

A few things could fix the blandness, If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Slice the Prime Rib thinly across the grain, then cut again into small shredded pieces. Sprinkle in some of the meat and fold the tortilla over, cooking in a hot pan for a few minutes on each side until the cheese is melted.

Position the wrapped roast so that the ribs are facing downward and stash on the lower level of the refrigerator (set no lower than 34°F and no higher than 38°F) for 5 to 7 days.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

MAKING BEEF BARLEY SOUP AHEAD OF TIME

This soup is great to make ahead of time, with one modification. Since the barley can absorb too much of the liquid when made ahead, and get mushy, I find it best to cook the barley separately. Make as directed, just omitting the barley.

One-half cup (100 grams) of uncooked hulled barley packs 17.3 grams of fiber, or 69% and 46% of the RDI for women and men respectively (6). Dietary fiber increases the bulk of your stool, making it easier to pass through your digestive tract ( 14 ). Barley may help relieve constipation.

Simmer the soup:

The barley will absorb a lot of liquid; add 2–3 cups of water as needed at the end of cooking.

How to cook barley. Pot or pearl barley can be used to bulk up soups and stews, or made into a salad for a substantial main meal, or it can be used in place of arborio rice in risotto. Pearl barley cooks to al dente in boiling, salted water in around 25 minutes, or around 40 minutes at a low simmer.