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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This is so easy & so darned good. I just made a batch for my Mom who is under the weather, she really liked it - I omitted the onion for her as she can't tolerate it & she actually had a whole bowl when the day before all she could eat was a half a pear & a cup of tea... I love this stuff & usually eat it for a week after I make a batch. It's that good... Be sure to get the bone-in short ribs as the bones add to the flavor. Ingredients:
3 lbs beef short ribs (bone in) |
1 tablespoon beef bouillon (i use caldo de res) |
1 (14 1/2 ounce) can diced tomatoes, organic or 4 roma tomatoes, diced |
1 large yellow onion, chopped |
1 teaspoon kosher salt |
1 teaspoon pepper, coarsely ground |
1 (12 ounce) bag baby carrots (approx size) |
5 stalks celery, chopped |
1 head cabbage, chopped |
1 (16 ounce) bag pearl barley (approx size) |
Directions:
1. In a large stock pot boil 1 gal water, add beef ribs, tomatoes, onion, salt & pepper - continue to boil for 1 1/2 hour.
2. Remove ribs and slice from bones, discarding bones. Chop into bite sized pieces & return to pot.
3. Add carrots, celery, cabbage and barley and continue to boil for 45 minutes. You could use quick cooking barley for a shorter cooking time but I don't.
4. Ladle up and enjoy!
5. You can always experiment and add ingredients you prefer for a different flavor! When I don't feel like chopping cabbage I just put in 2 bags of shredded from Albertson's.
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