Ingredients
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
3 to 4 beef ribs, from a leftover rib roast
8 c. low-sodium beef broth
2 c. water
1 bay leaf
2 sprigs thyme
2 sprigs rosemary
Kosher salt
Freshly ground black pepper
1/2 c. red wine
1 c. barley
Preparation
Step 1In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beef ribs and cover with broth and water. Add bay leaf, thyme, and rosemary. Season with salt and pepper. Step 2Cover with lid and bring to a boil. Reduce heat and let simmer until meat is tender and falling apart, 1 hour and 30 minutes. Add more broth as necessary. Step 3Remove ribs, bay leaf, thyme, and rosemary. Shred meat with a fork and discard thyme and rosemary. Step 4Return to pot and add red wine and barley. Simmer until barley is tender, 1 hour. Season with more salt and pepper to taste.
Have you made this yet? Let us know how it went in the comments below!
