Short Rib & Barley Soup Recipe

Name: Short Rib & Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2/3 cups Regular Pearl Barley; Grated Parmesan Cheese

Servings: persons

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
2/3 cups Regular Pearl Barley
Grated Parmesan Cheese

1
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
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
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!

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 2 pounds Boneless Short Ribs, 1 whole Large Onion, Chopped, 3 whole Large Carrot, Diced, and more.

Yes, Short Rib & Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Short Rib & Barley Soup

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