Short Rib and Barley Soup

This comes from Fer and HIGHLY recommends it! Yummy!

**It is beautiful nutritionally too.  Per 1 cup it has approximately 150 cals, 15 carbs, 4 g Fat, 13 g protien.

Short Rib and Barley Soup

Ingredients:

• 2 lbs. 100% grass fed short ribs
• 4 tbsp. olive oil
• 2 cups onions, chopped
• 1-cup carrots, chopped
• 1-cup parsnips, chopped
• 4 cloves garlic, chopped
• 1/2 cup red wine
• 8 cups organic beef broth
• ½ cup barley
• 1 bay leaf
• ½ tsp. thyme
• Salt and pepper to taste

1. Generously salt the short ribs. Heat half the olive oil and brown the short ribs on all sides over high heat. Once you put them in the oil, don't move them around before you flip them, let them brown. Remove from the pot.
2. Add the rest of the olive oil and the onions, carrots and parsnips. Turn down the heat and slowly cook until the onions are translucent. Add the garlic and continue cooking a few more minutes until garlic is cooked through.
3. Add the wine to deglaze the pot, scraping up all the brown bits at the bottom with a wooden spoon.
4. Add the broth and spices. Put the ribs back in, cover the pot, and simmer on low heat for at least 3-4 hours.
5. Cool the soup over night in the fridge and in the morning scrape off the layer of fat at the top and discard. There will be a lot of fat from the short ribs, which is why I find it easier to skim it off in its solid form.
6. Rewarm the broth, take the meat off the bones, chop it and put it back in the soup. Add the barley and cook about 45 minutes until tender.
7. Serve with crusty bread.