Mushroom-Short Rib Soup

Beef short ribs simmered low until they fall apart, then loaded with pearl barley and sliced mushrooms for a soup that’s thick, earthy, and built for cold weather. The ribs do the work of making the broth, so you don’t need stock or bouillon.

The onions go in first, softening in butter for 10 minutes until they melt into the background. Then the ribs simmer for an hour, long enough for the bones and marrow to release their richness into the water. Skim the surface during the first boil to keep the broth clean.

Barley goes in next, plumping up and thickening the soup as it absorbs all that beefy liquid. The mushrooms and a splash of sherry join in at the end so the mushrooms hold their texture and the sherry keeps its brightness. Fresh thyme ties everything together.

Pro Tips

• Skim the foam during the first 5 minutes of boiling. This removes impurities from the bones and keeps the broth clear.
• Add the barley after the ribs have simmered for a full hour. Adding it too early makes it mushy and starchy.
• Mushrooms go in last for a reason. They only need 15 minutes and turn rubbery if overcooked.
• Pull the rib meat off the bones before serving and stir it back into the soup for easier eating.

Variations

• Use a mix of mushroom types (cremini, shiitake, oyster) for deeper, more complex mushroom flavor.
• Add diced carrots and celery with the onions for a more traditional beef and barley base.
• Swap sherry for a splash of red wine for a bolder, more robust broth.