Go Back
Print
Braised Short Rib Beef Barley Soup

Braised Shortrib Soup - a new version of Beef Barley Soup

Braised Shortrib 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.
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Author Barry C. Parsons

Ingredients

  • 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

Instructions

  1. 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.
  2. Heat the vegetable oil in a cast iron skillet over medium to medium high heat and brown the short ribs on both sides.
  3. Transfer the browned ribs to a covered roasting pan or dutch oven.
  4. Add the onions, garlic and 2 cups of the beef stock.
  5. Slow cook at 300 degrees F for at least a couple of hours until the meat is tender and falling off the bones.
  6. 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.
  7. 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.
  8. 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.
  9. After 20 minutes, add the beef to the soup pot along with the barley and carrots.
  10. Simmer for another 20 minutes or so until the carrots and barley are cooked.
  11. In the last 10 minutes of cooking time, taste the broth to determine if it needs any additional seasoning.
  12. 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.