Beef Rib Barley Soup

Today it is wet and cold in the Denver area.  The perfect time to make a rich hardy soup that will stay with you all afternoon long.  This soup uses fresh fall vegetables from my families garden.


Beef Rib Barley Soup:
Serving Size:  8 bowls

Ingredients:
8 beef rib bones
4 tablespoons olive oil
Kosher salt and pepper
1 large sweet onion
2 large tomatoes diced
1 cup cherry tomatoes
1 cup carrots diced
1 cup celery diced
3 tablespoons whole wheat flour
6 cups cold water
3 bay leaves
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Pearl Barley:
1 cup of pearl barley
3 cups cold water
1 teaspoon chicken base or 2 chicken bouillon cubes

In a pot with a lid boil 3 cups of water with chicken base or bouillon cubes.  When the water boils add the pearl barley and turn the burner to low.  Cook barley for 1 hour on low with the lid on.  Barley should be done when all the water is absorbed from the pan and the barley is soft to the touch.

Beef Soup:
Heat the olive oil in a dutch oven on top of the stove.  Separate the ribs with a knife then salt and pepper each rib.  When the oil is hot but not smoking place 4 ribs into the oil.  Brown the ribs on each side about 4 minutes on each side.  Don't allow the ribs to touch each other or they will steam and not brown.  When the ribs are brown on both sides remove them from the pan and place on a plate then repeat the same steps with the other 4 ribs.

Dice the onions, carrots, celery and tomatoes.  Saute the onions first to the olive oil for 2 minutes.  If the pan is to dry add 2 tablespoons of additional olive oil.  You want just enough oil to coat the vegetables.  Add the other vegetables to the onions and continue to saute in the oil about 2 minutes.  Add 3 tablespoons of whole wheat flour to the vegetables.  The flour coats the vegetables to keep them crisp. Allow the vegetables to cook for 2 minutes.

Add the cold water to the vegetables then add beef bones, salt, pepper and bay leaves.  Bring the soup to a boil then turn soup down to a simmer.  Allow soup to simmer for 1 to 2 hours.

When the barley is done you can add it to the soup.  This way the barley will absorb the rich broth made from the stock.

Serving suggestions:  Place one beef rib in a large bowl then ladle the soup on top.  Serve the soup with a knife, fork and a large spoon.