Ingredients

2 pounds Beef Short Ribs

8 cups Water

8 Peppercorns [whole

1 1/2 teaspoons Salt

1 cup Carrots [chopped]

1 cup Turnips [chopped]

1 cup Celery [chopped]

1/2 cup Onion [chopped]

1/4 cup Pearl Barley

Preparation

  1. In large soup pot combine short ribs, water, peppercorns, and salt. Cover and simmer for 2 1/2 hours until meat comes easily off the bones

  2. Remove meat. Strain broth, cool and chill. Skim off fat. Remove meat from the bone. Dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat, cover and simmer about 1 hour until veggies and barley are tender.