Favoreats
Favoreats LLC
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INGREDIENTS
1 Ribs
short soup
2 1/4 lb
beef short ribs
1 package
soup bones
1/2 large
onion
3
carrots
2 ribs
celery
2 qt
beef stock
1/2 cup
barley
2
carrots
2 ribs
celery
1
leek
1 jar
mmlocal tomatoes
1/2 lb
crimini mushrooms
1 rib
of the short
1 tsp
salt
1/2 tsp
ground pepper
2 ribs
the short
1 serving
stock from the storage container
1/2 lb
crimini mushrooms
1/4 cup
sherry
2 tbsp
tomato paste
1 serving
salt and pepper
1
celery root
1
yukon gold potato
1 serving
salt
2 tbsp
butter
1 serving
butter
1 serving
salt
1 serving
keep an eye on it and add water
1 serving
remove the stock from the refrigerator and remove the fat that has solidified on the top. you don't have to be meticulous it. a little bit of fat remaining in the soup is
1 rib
cut the short into bite size cubes and add it to the soup. cook just long enough to warm the meat through - just a minute
1 serving
serve warm
1 cube
smaller than
1 pieces
add the to a pot of water and add a teaspoon of salt. cook on medium-high heat until the potatoes and celery root are fork tender
1 stick
better yet
1 serving
if you prefer a smoother puree
1 can
if you prefer
1 serving
haricot vert
1 serving
if you prefer
1 serving
yum