3 lbs. beef neck bones or short ribs
1 lg. onion, chopped
1 1/2 c. parsley
6 c. water
2 stalks celery, diced
1 tsp. salt

Cook neck bones or short ribs in salted water with onion and celery for about 2 hours or until meat is tender. Add water as needed. Remove meat from bones. Return meat to stock. Add barley and cook for 45 minutes more or until barley is done. Serve hot. Serves 4-6.