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Braised Shortrib Soup - a new version of Beef Barley Soup

Barry C. Parsons
  • 240 minutes
  • Serves

INGREDIENTS

2 1/2

lbs Beef short ribs

4

Carrots, large

2

Red onion, large

2 tsp

Thyme, dried

6 cups

Beef stock, low sodium or no salt added

4 cups

Tomato puree, canned

1/3 cup

Pearl barley

1/2 tsp

Black pepper

1 tbsp

Brown sugar

1

Flour

1/2 tsp

Kosher salt

1 tsp

Nutmeg, freshly ground

1

Salt and pepper to season

3 tbsp

Vegetable oil

1

Rounded tsp smoked paprika