Hearty Short Rib and Barley Soup Recipe

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

This Hearty Short Rib and Barley Soup Recipe is a comforting and filling dish perfect for chilly days. The combination of tender short ribs, nutritious barley, and vegetables creates a rich and satisfying flavor profile.

The recipe is straightforward and utilizes basic cooking techniques, making it accessible for home cooks. It’s an ideal choice for a family meal or a cozy gathering.

Delicious Short Rib and Barley Soup

This soup features succulent short ribs simmered until tender, combined with hearty barley and a medley of vegetables. The cooking process takes about 2 hours, resulting in a dish that serves 6 people.

Ingredients

2 pounds beef short ribs
1 cup pearl barley
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Brown the Short Ribs: In a large pot, heat a tablespoon of oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides. Remove and set aside.
Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
Add Ingredients: Return the short ribs to the pot. Add the barley, beef broth, tomato paste, thyme, and bay leaf. Bring to a boil.
Simmer: Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the short ribs are tender and the barley is cooked.
Shred the Meat: Remove the short ribs from the pot, shred the meat, and discard the bones. Return the shredded meat to the soup.
Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.