Hearty Beef Barley Soup

The bone-in short ribs are what set this barley soup apart from the thin canned versions. Two pounds of bones, marrow, and fatty meat simmered low for almost two hours builds a broth with the kind of depth and body you can’t fake with bouillon cubes or boxed stock.

Skim the fat after cooling slightly. Pull the meat off the bones (it should fall off if it’s properly braised), chop it into bite-size pieces, and return everything to the pot. The bones go in the trash; the marrow has done its job in the broth.

Add the carrots, celery, and cabbage in stages with the barley. Vegetables need only 15 minutes of additional simmer, and quick-cooking pearl barley adds another 10 to 15 minutes. Old-fashioned barley takes 45+ minutes, so make sure you grab the right kind at the store.

A handful of fresh parsley right before serving brightens the rich broth and adds color against the deep beef-tomato base.

Kitchen Tips

• Brown the short ribs in the pot before adding water for even deeper flavor; the recipe skips this step but it’s worth the 10 extra minutes
• Chill the broth overnight if you have time; the fat solidifies on top and lifts off cleanly with a spoon
• Don’t overcook the cabbage; it should still have some bite, not turn to slush
• The soup thickens as the barley sits; thin with a splash of broth or water when reheating

Variations

• Use beef shank or oxtail in place of short ribs for an even more gelatinous, body-building broth
• Add diced potatoes with the carrots for a heartier, more stew-like soup
• Stir in fresh thyme and a bay leaf during the simmer for a more aromatic broth