2 tbsp. olive oil
1 c. each chopped carrots, celery and onions
8 c. chicken broth
4 c. water
2 lbs. beef shortribs
8 oz. uncooked pearl barley (1 1/4 c.)
3 beef bouillon cubes or tbsp. instant bouillon granules
1/2 tsp. black pepper

1. Heat olive oil in 5 quart pan over medium high heat. Add carrots, celery and onions. Cook, stirring often 10 to 12 minutes until crisp tender.

2. Add chicken broth and water. Cover and bring to a boil. Add short ribs and barley. Reduce heat and simmer uncovered 1 1/2 hours or until meat and barley are tender.

3. Remove short ribs. Skim fat off soup. Cut meat off bones in small pieces and return to soup.