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Short Rib & Barley Soup
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Description
Tender, moist short ribs with creamy barley and veggies in a flavorful 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
- Grated Parmesan Cheese
Preparation
1. In a Dutch oven, heat oil over medium high heat. Add short ribs in a single layer and brown them on one side (about 3 minutes). Flip them 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 minutes until barley is tender and cooked through. Remove beef from the soup and shred it into bite-sized pieces. Add it back into the soup and stir to combine. Garnish with Parmesan cheese and serve. Enjoy!
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