Before I post this recipe, I know that traditionally beef barley soup is made with oxtails. However, since I live in a smaller town, they are nearly impossible to find. So, while out at the grocery store, I picked up beef short ribs, and used them instead. I loved them in this recipe, as did Kevin and the kids. I will always only make this recipe with ribs instead of oxtails.
1 TB. Olive oil
2 pounds Beef short ribs, bone in
salt and pepper
4 green onions,
4 carrots, diced small (I used the rainbow carrots I bought at the Farmers Market)
1 medium yellow onion, chopped
2 stalks celery, diced
3 garlic cloves, minced
3 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley
Heat olive oil in a large pot. I like to use my Dutch oven. Add the ribs, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Cook over medium/high heat, flipping over only once until brown on both sides. Remove ribs, and set aside, keeping warm.
Add the green onion, carrots, yellow onion, celery and garlic to the pot and cook until vegetables are tender. Tie the thyme leaves together with Kitchen sting and add to the pot, along with the bay leaves. Return the ribs to the pot, and add the broth, 1 tsp. salt, and 1/2 teaspoon of pepper. Bring to a boil. Lower the heat, cover and simmer for about 3 hours. The longer you cook the soup, the more tender the meat will be. Discard the thyme and bay leaves when soup is done cooking.
In a medium pot, bring 4 cups of water to a boil, add the barley. Simmer uncovered for 25-30 minutes, drain and set aside.
When the soup is ready, add the cooked barley, and cook the soup for another 10-15 minutes, until the barley is tender. At this time you can add more salt or pepper if needed.