Ingredients

2 ribs Leftover Boneless Short Ribs w sauce (3-4 ribs if on bone)

2 Large Onions, thinly sliced

2 Carrots, diced

3/4 cup White Wine

4-5 cups Beef Broth

1/2 cup Barley

Preparation

Slowly caramelize onions, approx. 30 min, being careful not to brown too quickly. This is the KEY step!

Add wine and reduce to half.

Separately boil diced carrots in broth over medium heat to soften while onions caramelize.

Once wine has reduced, add beef broth and barley.

Cook barley in soup according to package directions (30-45 min.) until tender.

Shred ribs while barley cooks and add to soup once barley is done.

Serve immediately or refrigerate overnight to thicken.

Enjoy!