Bob's Beef Barley Soup

Beef barley soup the right way: short ribs simmer for an hour and a half before the vegetables and barley join the pot. That long head start is what builds the deep, gelatinous beef stock you can’t fake with bouillon alone, the marrow and connective tissue from the bones melts into the broth and gives the finished soup a silky body.

Using canned tomatoes with their juice is the smart shortcut here. They contribute acid that balances the rich beef and adds enough liquid to cover the bones during the long simmer. The Worcestershire sauce is doing umami work in the background, you won’t taste it directly but pulling it out leaves a flat broth.

Pearl barley absorbs broth as it cooks, so the soup thickens naturally without flour. Plan on this dish thickening even more overnight, which is when most people will tell you it tastes best.

Pick the meat off the bones once the ribs are tender enough to fall apart. Chop it coarse and stir it back in just before serving. Skim the fat from the surface unless you like a richer, brothier bowl.

Pro Tips

• Brown the short ribs hard before adding liquid. The Maillard crust on the meat is where the deepest flavors live.
• Don’t add the barley until the second stage. Add it too early and it overcooks into mush by the time the meat is tender.
• Skim the fat that rises to the surface during the long simmer. It otherwise pools at the top and turns the broth heavy.
• Make this a day ahead if you can. Refrigerating overnight lets the flavors meld, and the fat solidifies on top for easy removal.

Variations

• Use beef shanks or oxtails in place of short ribs for an even richer stock.
• Add 1 cup of sliced mushrooms with the vegetables for a deeper, earthier flavor.
• Stir in a handful of frozen peas during the final 5 minutes for color and sweetness.