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

FAQs

How long is leftover prime rib good for? ›

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.

Why does my beef and barley soup have no flavor? Beef and barley soup/stew benefits greatly from aromatics like onions, as well as acids like red wine or tomatoes and tomato paste, which add a bright note. Cooking long and slow also deepens the flavor.

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. The barley takes about 30 minutes to cook completely.

And don't forget to use those bones. If your prime rib came bone-in, save 'em, roast 'em, and turn 'em into spectacular bone broth. You can use it to make soups or just as an on-its-own sipper that'll keep you feeling warm and cozy all winter long.

Like fried chicken, prime rib is just as tasty (some would say even better) cold rather than hot. Use thinly sliced leftover beef in sandwiches and main dish salads or chop it and add it to a weeknight stir-fry, sandwich, or soup.

Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup.

"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.

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.

How do you thicken beef barley soup? ›

Cover the pot and allow the beef to cook in the broth for 20 minutes. Add the vegetables, barley, Worcestershire, soy, garlic, thyme, and parsley. Cover and cook for 40 minutes. If the end results are not a thick as you'd like (I like it thicker) combine the water and cornstarch and add it to the soup.

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

Bones have a higher thermal resistance than meat, meaning the meat around the bones will cook slower than the rest of the roast, leaving those sections extra-tender and juicy. To make carving easier, you can remove the bones from the raw beef and tie them back on if you'd like.

Place the roasted bones and veggies in a large Dutch oven (6-7 quart) along with the thyme, peppercorns, cinnamon stick, star anise, and salt. Cover everything in the pot with water by 1”. Bring to a boil and then reduce to a simmer and cover the pot. Cook for 8-10 hours, stirring occasionally.

After 3 to 4 days, germs, also called bacteria, may begin to grow in refrigerated leftovers. This growth increases the risk of food poisoning, also called foodborne illness. Bacteria typically don't change the taste, smell or look of food. So you can't tell whether a food is dangerous to eat.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

Preheat your oven to 250F, and add the slices of prime rib to a small baking pan with a few tablespoons of broth (water works too, but might dilute the flavor of the meat a bit). Cover the pan tightly with foil and warm it in oven until the prime rib slices feel like they've heated through, about 10 minutes.

“To keep prime rib moist as you reheat, make sure the pan is tightly covered, the piece of meat is not too large, and there is some added moisture in the pan, like broth.” If you'd like to add a nice crust, pat the reheated roast dry.