Short Rib & Barley Soup

Ingredients

• 1 Tablespoon Olive Oil
• 2 pounds Boneless Short Ribs
• 1 whole Large Onion, Chopped
• 3 whole Large Carrot, Diced
• 3 stalks Celery, Diced
• 2 cans (14 Oz. Size) Diced Tomatoes
• 4 cloves Garlic, Minced
• 2 teaspoons Paprika
• 2 teaspoons Pepper
• 1 teaspoon Italian Seasoning
• 2 cans (14 Oz. Size) Beef Broth
• 2 cups Water
• 3 cups Low Sodium Chicken Broth
• ⅔ cups Regular Pearl Barley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large heavy pot over medium-high heat. Season the boneless short ribs with the paprika, pepper and Italian seasoning, then brown them in batches until well seared on all sides, about 8 minutes total. Set aside.

2. Reduce the heat to medium. Add the chopped onion, diced carrot and diced celery to the pot and cook, stirring, for about 6 minutes until softened. Add the minced garlic and cook 1 minute more.

3. Return the short ribs to the pot. Add the diced tomatoes, beef broth, chicken broth and water, scraping up any browned bits. Bring to a boil.

4. Reduce the heat to low, partly cover the pot, and simmer gently for about 60 minutes.

5. Stir in the pearl barley and simmer uncovered for 35 to 40 minutes, until the barley is tender and the ribs are fork-tender.

6. Check that the beef reaches at least 145°F (63°C) in the thickest part, then let it rest 3 minutes. Cut or shred the ribs into bite-sized pieces, return them to the soup, and serve hot.