Braised Short Rib Soup – a new version of Beef Barley Soup. A very rich and satisfying version of a favourite soup that uses flavorful beef short ribs to create a deliciously deep broth.
This braised short rib soup came about because Spouse was feeling under the weather today and in need of a little wholesome comfort food to see her through her misery. Her love of almost any kind of soup has been well documented on these web pages, so I took off to the market to see what I could come up with.
I managed to find some short ribs that looked pretty good and I thought that if I slow braised them and pulled them apart like pulled pork to add to the soup it would be particularly rich and delicious.
I had made some beef stock using my oven method only the day before, so that was waiting in the fridge for me to skim off the solidified fat and put to good use. The timing was perfect.
My own preference for soups, especially when I’m feeling poorly, is to keep it as simple as possible. Spouse loves barley in her beef soup so I decided only to add carrots to the simple soup and let the rich flavour of the beef and the flavoursome depth of the broth be the foundation of the soup.
Of course, you could bump up the heartiness of this soup by adding additional vegetables like, celery and parsnips or even some sweet corn kernels if you like.
This soup also makes for a fantastic way to use leftover braised short ribs or even leftovers from our fantastic recipe for French Onion Braised Beef Brisket. Now there’s a great Monday meal idea after a slow cooked Sunday dinner.
While you’re at it, why not take a little extra time to quickly throw together some fresh Cheddar and Chive Buttermilk Biscuits to serve with this satisfying beef barley soup?
Like this short rib soup recipe?
If you’re a soup fan like Spouse, we have dozens of great soup ideas, plenty of which make great use of leftovers too Find them in our Soup Recipes Category.
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- 2 1/2 lbs beef short ribs
- salt and pepper to season
- flour for dredging about 1/2 cup
- 3-4 tbsp vegetable oil
- 6 cups of low sodium or no salt added beef stock
- 2 large red onion diced small 4 cloves minced garlic
- 4 cups canned tomato puree
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 2 tsp dried thyme
- 1 tbsp brown sugar
- 1 tsp freshly ground nutmeg
- 1 rounded tsp smoked paprika
- 1/3 cup pearl barley
- 4 large carrots diced small
Season the short ribs with salt and pepper and dredge them in the flour, covering them in an even coat on all sides. Throw out any excess flour.
Heat the vegetable oil in a cast iron skillet over medium to medium high heat and brown the short ribs on both sides.
Transfer the browned ribs to a covered roasting pan or dutch oven.
Add the onions, garlic and 2 cups of the beef stock.
Slow cook at 300 degrees F for at least a couple of hours until the meat is tender and falling off the bones.
Remove the ribs from the pot, skim off any excess fat from the braising liquid and pour it into a 6 to 8 liter /quart pot.
Add the remaining 4 cups beef stock along with the pureed tomatoes, pepper, salt, sugar, thyme, smoked paprika and nutmeg. Simmer for about 20 minutes.
While the soup is simmering, remove all of the meat off of the short ribs by pulling it off in small pieces with a fork. Remove any excess fat, leaving only the tender meat behind.
After 20 minutes, add the beef to the soup pot along with the barley and carrots.
Simmer for another 20 minutes or so until the carrots and barley are cooked.
In the last 10 minutes of cooking time, taste the broth to determine if it needs any additional seasoning.
I prefer this soup a little on the thick side but if you prefer a thinner soup you can easily add another couple of cups of beef stock at any stage after the beef has cooked.
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