Description
This Beef Barley Soup with Short Ribs is a deeply comforting, slow-simmered soup made with tender, fall-apart beef, hearty barley, vegetables, and herbs in a rich, savory broth. It’s the kind of cozy, stick-to-your-ribs soup that gets better as it sits, making it perfect for chilly nights, make-ahead meals, and freezer-friendly leftovers.
Ingredients
3 pounds beef short ribs (chuck roast may be substituted)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, cut into medium chunks, about 3/4-inch pieces
3 medium carrots, cut into thick half-moons, about 1/2-inch thick
3 celery stalks, sliced into 1/2-inch pieces
3 cloves garlic, minced
2 tablespoons tomato paste
8 cups reduced-sodium beef broth
1 cup pearled barley, rinsed
2 cups Yukon Gold potatoes, cleaned and cut into 3/4-inch chunks (2-3 potatoes)
2 bay leaves
1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 teaspoon fresh oregano, minced or 1/2 teaspoon dried
1 tablespoon Worcestershire sauce
1/4 cup fresh parsley, chopped or 1 tablespoon dried (added at the end)
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Pat the short ribs dry and season lightly with salt and pepper. Brown the ribs on all sides, working in batches if needed. Transfer to a plate.
- Reduce the heat to medium. Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds, just until fragrant.
- Add tomato paste and cook for 1–2 minutes, stirring to coat the vegetables and deepen the flavor.
- Return the short ribs to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a gentle simmer. Cover partially and cook for 60–90 minutes, until the meat is very tender and starting to pull away from the bone.
- Remove the short ribs from the pot. Discard the bones and shred the meat. Return the shredded meat to the soup. Skim excess fat if desired.
- Stir in the barley and potatoes. Simmer uncovered for 30–45 minutes, stirring occasionally, until the barley and potatoes are tender.
- Remove bay leaves. Stir in parsley. Taste and season with additional salt and pepper as needed.
Notes
Chuck roast can be used in place of short ribs; cut into large chunks before browning and simmer until very tender.
Using reduced-sodium beef broth allows you to control seasoning at the end of cooking.
Barley continues to absorb liquid as it sits; add additional broth when reheating to loosen the soup as needed.
This soup pairs well with cornbread, especially slightly sweet or honey-style cornbread, as well as crusty bread like sourdough or a baguette. For a lighter pairing, serve with a simple green salad dressed with a lemon-forward vinaigrette.
Leftovers will keep well in an airtight container in the refrigerator for up to 4 days.
This soup freezes well. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently, adding broth as needed, since the barley will continue to absorb liquid.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American