Ingredients:
3 lbs short rib of beef
water
1 small onions, diced
3 carrots, peeled and cut in bite-size chunks
2 -3 stalks celery, sliced thin
8 ounces white mushrooms, sliced
1 (1 1/4 ounce) packages au jus mix
1/2 cup pearl barley
Directions:
Place short ribs in large pot.
Add water to cover.
Place on stove and bring to boil.
When ribs boil, reduce heat to simmer and cover.
Let simmer 1 hour or so.
Remove ribs from pot and let cool while you chop the veggies.
At this point you may wish to let the broth cool and then skim the fat, depending on how much there is.
Cut veggies up, adding to pot as you go.
Return pot to boil, then reduce to simmer.
Remove meat from bones of ribs.
Trim fat and discard. Cut meat into small pieces, add to pot along with veggies.
Simmer, covered, approximately 1 more hour.
Season to taste with salt/pepper and serve.
Servings: 6-8
Time preparation: 20 min.
Time total: 140 min.