Short Rib & Barley Soup

This is a real “stick to your ribs” kind of soup. I usually eat about half a bowl and am super full. It is so comforting and perfect for fall. The basis for this recipes comes from my grandma (Hi Grandma!) as she used to make this for us quite a bit as a kid. I loved it so much that I decided that I had to share it with all of my lovely readers. It seems like it takes a long times to cook, but most of the time is just letting the soup simmer. There really is not a whole lot of “hands-on” cooking time. I made this on a busy weekday and you can too. Enjoy!

Brown short ribs and add carrot, celery, onion and garlic.

Add tomatoes and broth. Let simmer for about an hour.

Short Rib & Barley Soup Author: Meagan {I Eat Therefore I Cook} Prep time: 20 mins Cook time: 2 hours Total time: 2 hours 20 mins Serves: 8 Tender, Moist Short Ribs with Creamy Barley and Veggies in a Flavorful Soup.
Ingredients

• 1 TBSP Olive Oil
• 2 Lb. Boneless Short Ribs
• 1 Large Onion, Chopped
• 3 Large Carrots, Diced
• 3 Celery Stalks, Diced
• 4 cloves garlic, minced
• 2 TSP Paprika
• 2 TSP Pepper
• 1 TSP Italian Seasoning
• 2 (14 oz) Cans Diced Tomatoes
• 2 (14 oz) Boxes Beef Broth
• 2 Cups Water
• 3 Cups Low Sodium Chicken Broth
• 2/3 Cups Regular Pearl Barley
• Grated Parmesan Cheese

Instructions

1. In dutch oven, heat oil medium high heat. Add short ribs and brown on one side ( about 3 minutes). Flip over and brown on the other side, about another 3 minutes.
2. Add onions, carrots, celery, tomatoes, garlic, paprika, pepper and Italian seasoning. Stir until evenly combined. Add beef broth, water and chicken broth. Stir and bring to a boil. Reduce to medium and cover. Simmer until meat is tender about 1 hour.
3. Add barley and stir. Simmer about 50-60 mins until barley is tender and cooked through. Remove beef and shred into bite sized pieces. Add back to soup and serve. Garnish with Parmesan cheese and serve. Enjoy!

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