Received an email Aunt Carolyn wanting to know if I had any suggestions for what she could make with leftover prime rib bones. She was specifically looking for a soup recipe. I think I have just what she may want. Hopefully she gives it a try and it is a success.
Aunt Carolyn....try it with a nice bottle of Pinot Noir. That would be a great pairing.
If anyone has any other ideas....please share them!!
Beef, Barley and Mushroom Soup
¾ oz dried shiitake mushrooms
Prime rib bone and leftovers
3 tsp olive oil
1 ½ cup diced onion
1 ½ cup diced carrots
1 cup chopped celery
4 garlic cloves, minced
7 cups beef broth/stock
1 – 14.5 oz diced tomatoes
½ cup pearl barley
Salt and pepper for seasoning
½ cup green beans, trimmed and cut into ½ inch pieces
Place mushrooms in a bowl. Pour hot water over to cover the mushrooms. Let stand for about 30 minutes. Drain, cut stems off (discard stems) and slice. Put sliced mushrooms in a slow cooker.
Season beef with salt and pepper. Heat 1 tsp of olive oil in a nonstick sauté pan and heat over medium-high heat. Add beef, cook for about 5 minutes per side. Transfer to slow cooker.
Add remaining olive oil to sauté pan. Add onion, carrots, celery and garlic. Sauté for about 5 minutes. Transfer this mixture to the slow cooker.
Stir in beef broth/stock, tomatoes, barley and season with salt and pepper. Cover and cook on high for about 4 ½ hours.
Remove bone and any fat pieces. Shred any large beef pieces. Add green beans. Taste and season as necessary at this point. Cover and cook for an additional 20 minutes.
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